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.

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Fluffly Strawberry Pound Cake

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⏱️ Time & Prep
Prep time: 15 minutes
Bake time: 45–50 minutes
Total time: ~1 hour
Yield: 8–10 slices

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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
• pinch of salt
• 1/2 cup plant milk
• 1 cup chopped strawberries
• extra strawberries for topping

Glaze:

• Strawberry coconut yoghurt

Optional for extra protein:

• 2 tbsp vanilla plant protein powder

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Instructions

1. Preheat the oven to 175°C (350°F) and line a loaf pan with baking paper.
2. Add tofu, soy yogurt, erythritol, vanilla, applesauce, and plant milk to a blender. Blend until completely smooth.
3. In a bowl, combine corn flour, oat flour, baking powder, baking soda, salt, and protein powder if using.
4. Pour the wet mixture into the dry ingredients and stir gently until combined.
5. Fold in chopped strawberries carefully.
6. Transfer the batter to the loaf pan and smooth the top. 
7. Bake for 45–50 minutes until golden and firm in the center.
8. Let the cake cool for at least 20 minutes.
9.  Decorate with glaze and strawberries on top.

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Notes & Variations

• Fine corn flour works best here. Coarse polenta will make the texture gritty.
• Soy yogurt can be replaced with thick coconut yogurt.
• If you want a more buttery pound cake texture, add 2 tbsp almond butter.
• Lemon zest works beautifully with the strawberries.
• Blueberries or raspberries also work well in this batter.

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Nutrition (per slice, approx. 1/10 cake)

Nutrient	Amount
Calories	115 kcal
Protein	5.2 g
Fat	2.1 g
Carbohydrates	27 g
Fiber	2.3 g

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