Menu
I find pound cake to be very nostalgic. Nobody is unhappy while eating pound cake!
It’s like cake, but richer, more buttery, and more rustic! I love that slices of this cake are typically served with a sauce or whipped cream, and often topped with fruit – more interesting and tasty than frosting in my opinion!
After perusing some recipes, I decided to adapt one of my healthy muffin recipes to a clean eating vegan version of pound cake. And I am not disappointed! This dense slightly fruity cake covered in delightful citrusy coconut cream and topped with fresh berries excites my taste buds in the same way as the sugary cakes from my childhood did. But in this case, the sugar crash is replaced with ingredients that nourish us – both inside and out =)
In addition to using pure, plant-based ingredients, I love incorporating superfoods every chance I get! I chose goji berries for this recipe because they pair perfectly with strawberries. Did you know that these little red gems were used in ancient medicine, contain 18 amino acids, and are packed with over 30 essential and trace minerals?! So if you haven’t tried them, this recipe is your opportunity. Gojis are also great in smoothies or as an oatmeal or cereal topping.
Anyway . . . despite the long ingredient list for this recipe, it is super simple and comes together quickly, so don’t be intimidated. The red, white, and blue colors are also super festive for July 4th!
Strawberry Goji Pound Cake with Orange Coconut Cream
Strawberry Goji Pound Cake
2 c fresh or thawed hulled strawberries
Optional: 1 inch fresh ginger
2 flax eggs
½ c unsweetened applesauce
2 tbsp orange juice
1 tsp vanilla
¼ c melted coconut, avocado, or olive oil
¼ c maple syrup
¼ c date sugar
1/2 tsp sea salt
1 1/2 tsp baking soda
½ c almond meal/flour
½ c plus 1 tbsp tapioca starch/flour
½ c sorghum or oat flour
2-3 tbsp dried goji berries
Optional: 1-2 tsp strawberry powder
Orange Coconut Cream
Cream from 2 cans chilled coconut milk
1 tbsp tapioca starch, sifted
1 tsp orange zest
1 tsp orange juice
½ tsp vanilla extract
1 tbsp maple syrup
Garnish
Fresh berries, coconut flakes, sliced almonds
Puree the strawberries and ginger in a high speed blender until smooth. Reserve ½ c for the loaf and use the rest as a sauce later or in a smoothie. In a large bowl combine the wet ingredients, except for the strawberry puree, and mix well. In another large bowl, combine the dry ingredients, reserving 1 tbsp tapioca starch. (I sifted the almond meal). Add the wet mixture to the dry and mix well. Pour 1/3 batter into another bowl and gently fold in the fruit puree and remaining 1 tbsp tapioca starch. If you have strawberry powder, add it now for a brighter color. Fold in 1- 1 ½ tbsp goji berries to each bowl mixture. Line a loaf pan with parchment letting the paper extend over the long sides of the pan. Starting with the non-pink batter, layer the two batters in the pan. Feel free to swirl in a spoonful or two of the extra strawberry puree between layers and on top, using a toothpick. Bake the cake on the center rack at 350 degrees, (325 for an electric oven), until the top center is springy to the touch, about 45-55 min. Let cool completely. For neater slices, chill for a few hours before slicing. Cut with a serrated knife and serve with orange cream. Store any leftovers in the refrigerator.
In a chilled stainless steel bowl, add 2/3 coconut cream and whip with an electric mixer until soft peaks form. In a small bowl, stir remaining 1/3 cream with tapioca starch. Add this mixture to the whipped cream and beat until medium peaks form. Add remaining ingredients and whip until well combined. Serve generous dollops of cream over strawberry goji loaf and top with your favorite garnishes =)