Check ingredients Preheat oven to 350ºF and oil a 9x5 inch loaf pan with cooking spray, melted butter or a neutral oil.
Mix together in a medium-sized bowl flour, baking powder, salt and baking soda.
In a separate bowl, mix together soy milk, cane sugar, canola oil, lemon juice, and lemon zest.
Transfer the dry ingredients into the wet ingredients and mix until smooth, being careful not to overmix.
Fold in the fresh strawberries using a rubber spatula and transfer the batter into the prepared loaf pan.
Bake in the oven for 35-45 minutes or until a toothpick comes out clean when inserted.
Remove from the oven and let cool for 10 minutes. Remove the cake from its pan and place onto a plate or serving dish and let cool completely.
To prepare the glaze, add confectioner’s sugar and 1 teaspoon of lemon juice into a bowl and mix until smooth. If the sugar is not dissolving, add more lemon juice, 1/2 teaspoon at a time, mixing in between additions. The glaze should be thick but opaque and you should be able to drizzle it with a spoon.
Drizzle the glaze onto the cake and let dry for 10 minutes. Enjoy!
Can I use another type of plant based milk? Absolutely, as long as it is not sweetened and not full fat coconut milk, you should be good.
Can I replace the sugar with another sweetener? I would think that coconut sugar would work well here and so would a granulated sugar alternative like monkfruit.
I don’t have canola oil, what can I use instead? Melted coconut oil and vegan butter would work well.
Can I replace the fresh strawberries with frozen ones? If you do, you would have to thaw them first and drain their juices. You could also use other fresh fruits all together such as raspberries and blueberries (keep them whole) or even halved blackberries.
