Bringing you another variation of my classic blueberry loaf cake, this time with fresh strawberries & a simple glossy pink icing. It's definitely an eye catcher, but tastes even more delicious than it looks!
I like to keep these intros short and sweet, as I know you all really just care for the recipe!
- 240g (1C) self raising flour
- 100g (3/4C) natural cane sugar or sweetener
- 1tsp baking powder
- 3tbsp coconut oil, melted
- 120g (1C) strawberries, chopped
- 240ml (1C) non-dairy milk (i used almond)
- 1tbsp apple cider vinegar
- 1tsp vanilla extract
- pinch of salt
- 100g icing sugar
- 1tsp açai berry powder
- 1-2tbsp non-dairy milk
- rose petals (for decoration)
Preheat oven to 180C and line a loaf pan with parchment paper.
In a small bowl, toss diced strawberries in 40g of the flour and set aside. In a jug whisk together milk, vinegar and vanilla.
Measure out the remaining flour, sugar and salt into a large mixing bowl. Beat in the oil and milk mixture until smooth.
Fold in the strawberries, ensuring all flour gets incorporated. Pour into the loaf pan and bake in the oven for approximately 50minutes until a skewer comes out clean.
Remove cake from the oven, allowing to cool in the loaf tin before transferring to a wire rack.
Once the cake has completely cooled, prepare the icing. Stir together the icing sugar and açai berry powder with the milk - adding just enough to form a sticky, glossy icing. Evenly pour over the cake and spread with a butter knife down the sides.
Top with rose petals and leave for the icing to set before slicing.