Vegan Strawberries and Cream Mini Loaf Cakes?

Vegan Strawberries and Cream Mini Loaf Cakes?

Vegan Strawberries and Cream Mini Loaf Cakes


Vegan Strawberries and Cream Mini Loaf Cakes are an easy and delicious vegan dessert. The fluffy, moist, and creamy mini cakes are made with almond milk, coconut oil, and topped with a sweet and creamy coconut whipped cream. Strawberries provide a burst of freshness and sweetness, making these mini cakes a great way to end a meal. They are perfect for a vegan potluck, brunch, or even as a snack!


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1 heaping cup fresh strawberries, diced
  • 1/2 cup coconut cream
  • 1 teaspoon powdered sugar


Preheat oven to 350°F. Grease and flour a 6-cavity mini-loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, mix together the sugar, coconut oil, and vanilla extract until smooth. Slowly add in the almond milk and mix until fully incorporated. Add the dry ingredients to the wet ingredients and stir until just combined.

Scoop the batter into the prepared mini-loaf pan, filling the cavities about 3/4 of the way full. Top with the diced strawberries, pressing them lightly into the batter. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let cool completely before removing from the pan.

To make the coconut cream: Place the coconut cream in a medium bowl and beat with a hand mixer until light and fluffy. Add the powdered sugar and continue beating until fully incorporated. Place the coconut cream in a piping bag fitted with a star tip and pipe the cream onto the cooled mini cakes.

Enjoy your Vegan Strawberries and Cream Mini Loaf Cakes!

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