Fluffly Strawberry Pound Cake (Vegan & Gluten-Free)
Soft cakes like this feel perfect for late spring afternoons when strawberries finally start tasting sweet on their own again. The crumb is gentle and light, with a subtle vanilla flavor and little pockets of fruit throughout. It is simple, comforting, and works just as well with tea as it does straight from the fridge the next morning. Using tofu here gives the cake moisture and structure without making it taste heavy. The corn flour creates a delicate texture somewhere between a classic pound cake and a soft bakery loaf. Fresh strawberries on top caramelize slightly while baking and become almost jammy. Fluffly Strawberry Pound Cake ⏱️ Time & Prep Prep time: 15 minutes Bake time: 45–50 minutes Total time: ~1 hour Yield: 8–10 slices Ingredients Cake: 200 g firm tofu 1/2 cup unsweetened soy yogurt 3/4 cup erythritol 1 tsp vanilla extract 1/3 cup unsweetened applesauce 1 1/4 cups fine corn flour 3/4 cup oat flour 1 tsp baking powder 1/2 tsp baking soda ...
