Strawberry Basil Loaf Cake
By Laila ·
This gorgeous cake combines the sweet strawberries with peppery basil to bring you a flavor combination unlike any other. Made in one bowl with simple ingredients. Chia is added in the loaf cake to bring a bit of crunchy texture to your slice. This cake is as always allergy friendly - free from dairy, egg, soy, peanut, tree nuts, fish/shellfish, mustard, and sesame. Also vegan.
I know what you’re thinking – strawberries and basil… together… in a cake? Yes, and the result is a spectacular one. How did this mind-blowing Strawberry Basil Loaf Cake come to be you ask? I’ll tell ya.
I was on my weekly farmer’s market shopping trip, after my Costco run. Picked up gorgeous basil bunches, among many other delicious finds. Got home. Unpacked. Serendipitously placed the strawberries next to the basil. And the rest is history.
I’ve made this cake a number of times since the summer, and the taste and texture never disappoint. So I know you’re going to love this recipe. Such sophisticated flavors all in one bowl. This started out as a cupcake recipe, but it made more sense to post it as a loaf cake instead! Not that cupcakes aren’t deserving of such ingredients, but I mean look at this cake! It’s studded with strawberry, basil, and chia – it’s practically begging to be devoured.
I love basil. It’s one of my favorite herbs because it’s fragrant, delicate, and it enhances any savoury dish. And now, even desserts! The taste of the basil in this Strawberry Basil Loaf Cake isn’t overpowering. Just the perfect hint of aroma and slight pepperiness combined with sweet sweet strawberries – it’s a match made in food heaven.
This cake is perfect. I promise.
Before I continue with my love for this cake, can I get off track for a minute?
I’m feeling a bit blue. I know it’s only been a week since the kids have been back at school but I miss them while they’re away. I mean I’m really happy that I have so much time now to do everything I need to, but being apart for 7 hours a day sucks a little.
I’m sure I’ll be eating my words in a few years…. Until that time, any tips for this overly attached parent would be wonderful. I’m such a sap.
On the bright side, the house is semi-spotless (until they get home of course), errands are easier to run, photography work is flowing, and meals are ready for them by the time they get home. Oh, and the guilt of not spending time with them when they’re home because I desperately need to get things done, is non-existent. Guess there’s a good and a bad to everything. :)
Ok, back to me gushing about the best loaf cake you will ever have. Ever.
I’ll tell you why this cake is life. Aside from me saying it’s amazing – like I do in pretty much every recipe I post…I’m told it’s one of my favorite words to say, the cake itself is perfectly moist, not overly sweet, fragrant, simple to make (one big bowl and a whisk, my friends), is even better the next day, and the day after that – if it even lasts that long, it’s vegan, and of course, as always, it’s allergy friendly, free from:
dairy
egg
soy
tree nuts
peanuts
fish/shellfish
mustard
sesame
Make it today and let me know what you think of the flavor combo! I’d love to get your feedback on this gem of a dessert.
Excuse me while I go stuff my face with overly priced dark chocolate to comfort my soul. Worth every last nibble.
xx
Recipe
Strawberry Basil Loaf Cake
- Vegan
- Dairy-Free
- Egg-Free
- Nut-Free
This gorgeous cake combines the sweet strawberries with peppery basil to bring you a flavor combination unlike any other. Made in one bowl with simple ingredients. Chia is added in the loaf cake to bring a bit of crunchy texture to your slice. This cake is as always allergy friendly - free from dairy, egg, soy, peanut, tree nuts, fish/shellfish, mustard, and sesame. Also vegan.
- Prep
- 10 mins
- Cook
- 50 mins
- Total
- 1 hr
- Serves
- 2 8x4" loaf cakes OR 24 cupcakes
Ingredients
Instructions
- 1Preheat oven to 350F. Have loaf pans ready: lightly grease and flour, and I recommend you place a piece of parchment paper at the bottom of the pans to make cake removal a breeze.
- 2In a large bowl, sift together flour, salt, and baking soda. Add sugar and zest next, and whisk dry ingredients well.
- 3Then, combine all wet ingredients - lemon juice, milk, vinegar, and vanilla, and add to the dry ingredients. Whisk well to combine, then switch to a rubber tip spatula and continue folding batter until it comes together completely.
- 4Next, add chopped strawberries, basil, and chia seeds to batter. Continue folding until these ingredients are incorporated into the batter.
- 5Split batter evenly into prepped loaf pans - filling each pan to about 2/3 of the way up.
- 6Bake in the preheated oven for 45-55 minutes (see notes for more instruction) - until crust is golden in color and toothpick or knife inserted in the middle comes out clean.
Notes
Bake time depends on size of pan, how much batter you put into pan, and your oven. Check doneness at the 45 minute mark. Cake should be cooked to golden in color and toothpick or knife inserted in the middle comes out clean. Mine came out perfect at 50 minutes. You can turn the loafs into cupcakes instead, by dividing batter evenly and placing in a lined cupcake/muffin tin. Bake time will be shorter - bake for ~ 30 minutes, until toothpick/knife inserted in the middle comes out clean.
