Method (loaf cake)

1. Preheat oven to 160°C fan and line a loaf tin with grease proof paper or a loaf liner. Set aside.
2. 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.
3. In a small bowl, whisk together the flour, baking powder, bicarbonate of soda, cornstarch / cornflour and sugar until combined.
4. Add in the melted dairy-free butter, yogurt, vinegar, milk and strawberry flavouring. Whisk to combine and until smooth.
5. 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.
6. Alternatively spoon the different coloured batters into the tin (watch the video tutorial here) until all of the batter is in the tin.
7. Use a skewer or tooth pick to create swirls in the batter but don’t over-mix.
8. 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.
9. 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.
10. 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!