Strawberry Loaf Cake (Gluten Free)
Kayla Cappiello
I love a loaf cake that is sweet, moist and SUPER simple to make! The simpler the better! This strawberry loaf cake is the perfect breakfast or afternoon snack. I love to toast up a slice in the air fryer with a little bit of butter. This strawberry loaf cake is made with fresh strawberries and ready in under an hour! There is no yeast, kneading or rising required!
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 day d
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 servings
Calories 255 kcal
- 2/3 cup yogurt or vegan yogurt
- ¼ cups oat milk
- 2 bananas mashed
- 1 cup brown sugar
- 2 cups gluten free flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1/2 lemon squeezed
- 1 cup strawberries diced
Preheat the oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper, allowing a bit of overhang on the sides for easy removal.
In a large mixing bowl, combine all ingredients. Use a spatula or electric mixer to blend until the batter is smooth and all components are fully incorporated.
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula to ensure a level top.
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove from the oven and allow the loaf to cool in the pan for 10–15 minutes before lifting it out using the parchment overhang. Transfer to a wire rack to cool completely before slicing.
Calories: 255kcalCarbohydrates: 59gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 242mgPotassium: 215mgFiber: 4gSugar: 34gVitamin A: 58IUVitamin C: 17mgCalcium: 129mgIron: 2mg