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Strawberry Lemon Red Currant Loaf

Strawberry Lemon Red Currant Loaf

Nisha Vora
This Strawberry Lemon Red Currant Loaf is a zingy, fresh and flavorful cake that's perfect for summer Lemony and bright, light and tender yet buttery.
5 from 3 votes
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine Baking
Servings 8 to 10

Ingredients
  

Strawberry Lemon Red Currant Loaf

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsweetened almond milk + 2 teaspoons lemon juice (use soy milk for nut-free)
  • 4 tablespoons vegan butter, melted
  • 1/4 cup coconut yogurt or other non-dairy yogurt
  • 1/4 cup vegan sour cream
  • 2/3 cup organic sugar
  • 1 medium lemon, zested
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 cup strawberries, hulled and cut into small slices
  • 1/2 cup red currants, removed from stalks
  • Sugar Glaze (optional, recipe below)

Sugar Glaze

  • 1 1/2 cups organic powdered sugar
  • 2-3 tablespoons almond milk
  • Juice of 1/2 lemon

Instructions
 

Strawberry Lemon Red Currant Loaf

  • Preheat your oven to 350°F/180°C. Line a 8×4 loaf pan with parchment paper to prevent sticking.
  • Mix together the almond milk and lemon juice and stir. Set aside for 5 minutes to curdle.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt together.
  • In a large bowl, add the melted vegan butter, yogurt, sour cream, sugar, lemon zest, almond milk mixture, vanilla and lemon juice in a bowl and whisk until the sugar is well combined.
  • Add the flour mixture to the wet ingredients and stir with a wooden spoon until just combined.
  • Spoon a third of the batter into the prepared loaf pan and scatter over a third of the strawberries and red currants. Repeat with another layer of batter and berries two more times, ending with a layer of berries.
  • Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.
  • Cool for 10 minutes before lifting loaf from the pan. Cool on a wire rack and then drizzle with the Sugar Glaze, if desired.

Sugar Glaze

  • Pour the powdered sugar into a bowl. Gradually add the almond milk and lemon juice and whisk together until you achieve your desired consistency. Add more liquid for a thinner glaze.
Keyword lemon, loaf, red currant, soy-free, strawberry
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