**Conquer the Kitchen: The Ultimate Alpha’s Guide to Baking an Explosive Dreamy Vegan Strawberry Marble Loaf Cake**
Ladies and Gentlemen, listen up! It’s time to flip the script on vegan baking and create something so explosively delicious, it’ll knock the socks off anyone who dares to say vegan food can’t be decadent. You’re not just any guy; you’re a man who conquers every challenge, including the kitchen. Today, we’re diving into the world of baking to create a Dreamy Vegan Strawberry Marble Loaf Cake. This isn’t just any cake; it’s a masterpiece that screams confidence, sophistication, and, most importantly, deliciousness.
**Why This Cake? Why Now?**
We’re living in a time where being versatile is key to domination in every aspect of life, including your culinary skills. So why settle for mediocrity when you can excel? This strawberry marble loaf cake is not only a testament to your unwavering commitment to excellence but also a nod to your open-mindedness towards plant-based options. It’s rich, it’s bold, and it has zero apologies for being outrageously good.
**Ingredients – Your Arsenal**
In the world of conquests and victories, preparation is your best ally. Here’s what you’ll need to dominate this recipe:
**For the Loaf Cake:**
– 250g of plain flour – Your foundation
– 1 + 1/2 teaspoons of baking powder – The riser
– 1/2 teaspoon of bicarbonate of soda – The enhancer
– 2 tablespoons of cornflour – The softener
– 300g of caster sugar – Sweet victory
– 150g of dairy-free butter, melted – The game changer
– 140g of dairy-free vanilla or strawberry yogurt – The secret weapon
– 1 tablespoon of apple cider vinegar – The sharp shooter
– 150ml of dairy-free milk – The peacemaker
– 1 teaspoon of strawberry flavouring – The heartbreaker
– Pink food gel or freeze-dried strawberry powder – The showstopper
**Frosting:**
– 50g of dairy-free block butter, softened
– 15g of dairy-free cream cheese
– 125g of icing sugar
– 1/4 teaspoon of strawberry flavouring
– Pink food gel (or freeze-dried strawberry powder)
– Dairy-free milk (if needed)
**Garnish:**
– Desiccated coconut
– Fresh strawberries
**Execution – The Path to Glory**
1. **Mix Dry Ingredients**: Combine your flour, baking powder, bicarbonate of soda, and cornflour. This is the backbone of your cake.
2. **Cream Sugar and Butter**: Whisk the sugar and melted butter. Add in the yogurt, vinegar, milk, and flavoring, creating a blend that’s bold yet balanced.
3. **Marry the Dry and Wet Mixes**: Slowly combine them while keeping the batter as smooth as Chuck Norris’s martial arts moves.
4. **The Marble Effect**: Separate a portion of the batter and mix in your colorant. Marble it through the main batter with a knife, not unlike a warrior’s strategic slash.
5. **Bake to Perfection**: Dive it into the oven and watch as it transforms. This is the Phoenix rising from the ashes.
6. **Frosting**: Beat the ingredients into a concoction that’s as smooth as your moves on a Friday night. Spread it over the cooled cake with the finesse of a seasoned conqueror.
7. **Finale**: Strawberry and coconut garnish? It’s like equipping your cake with a tuxedo and a Rolex.
**The Victory Lap**
Ladies and Gentlemen, by the time you’ve finished, not only will you have a cake that’s a visual feast with explosive flavors, but you’ll also have proven that your skills know no bounds. This Dreamy Vegan Strawberry Marble Loaf Cake isn’t just a dessert; it’s a statement.
Cut yourself a generous slice, pour a cup of your finest beverage, and savor the sweet taste of victory. This, my friends, is what it means to live without limits.
SUNMARIZED STEPS
Ingredients for the loaf cake
*
250g of plain flour
*
1 + 1/2 teaspoons of baking powder
*
1/2 teaspoon of bicarbonate of soda
*
2 tablespoons of cornflour / cornstarch
*
300g of caster sugar
*
150g of dairy-free butter (melted)
*
140g of dairy-free vanilla or strawberry yogurt
*
1 tablespoon of apple cider vinegar
*
150ml of dairy-free milk
*
1 teaspoon of strawberry flavouring
*
Pink food gel or freeze dried strawberry powder
Ingredients for the frosting
*
50g of dairy-free block butter (softened)
*
15g of dairy-free cream cheese
*
125g of icing sugar
*
1/4 teaspoon of strawberry flavouring
*
Pink food gel (or freeze dried strawberry powder)
*
Dairy-free milk (if needed)
+
*
Desiccated coconut (decoration)
*
Fresh strawberries
Method (loaf cake)
1. Method (loaf cake)
2. Preheat oven to 160°C fan and line a loaf tin with grease proof paper or a loaf liner. Set aside.
3. From a block of vegan butter, cut a small strip of butter, measuring the length of the tin and place on some grease proof paper. This will be placed on top of the batter before baking. This will help give the loaf the classic ‘crack’ down the middle of the cake.
4. In a small bowl, whisk together the flour, baking powder, bicarbonate of soda, cornstarch / cornflour and sugar until combined.
5. Add in the melted dairy-free butter, yogurt, vinegar, milk and strawberry flavouring. Whisk to combine and until smooth.
6. Equally divide the mixture into two separate bowls. Leave half of the mixture plain white and add a small drop of pink food gel or some freeze dried strawberry powder to the other, stir to combine and turn the batter pink.
7. Alternatively spoon the different coloured batters into the tin (watch the video tutorial here) until all of the batter is in the tin.
8. Use a skewer or tooth pick to create swirls in the batter but don’t over-mix.
9. Lay the butter strip to the top middle of the loaf (don’t press in!), simply lay it on top. This will help create the ‘crack’ down the middle of the cake when baked.
10. Place the loaf in the middle of the oven and bake for 60 minutes. Check it at around 50 minutes just to make sure the top isn’t burning, then allow it bake for the remaining time. You’ll know its ready when a toothpick or skewer inserted into the middle comes out clean.
11. Once baked, remove the loaf from the oven and place on a cooling rack. Allow the loaf to cool down fully in the tin. Once cooled to room temperature, use the sides of the grease proof paper or paper loaf liner lift out the loaf and place on a serving plate.
Method (frosting)
1. In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar, strawberry flavouring and pink food gel / strawberry powder. Whip on high speed for around 5 minutes to incorporate it. Add in a teaspoon of dairy-free milk at a time until it reaches a smooth and creamy consistency. If it’s too thick, add in more chunks of butter. You want it to be smooth.
3. Spoon the frosting to the top of the cooled down cake and spread out with either the back of a spoon or off set spatula.
4. Finish the loaf with a sprinkle of desiccated coconut and fresh strawberry slices. Serve and enjoy!
Source The little blog of Vegan
Today, we’re diving into the world of baking to create a Dreamy Vegan Strawberry Marble Loaf Cake. This isn’t just any cake; it’s a masterpiece that screams confidence, sophistication, and, most importantly, deliciousness.
