Vegan Strawberry Yogurt Cake

Name: Vegan Strawberry Yogurt Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: ½ cup vegan butter or margarine; 1 cup brown or white sugar; 2 tsp vanilla extract; ¾ cup vegan yogurt; 2 cups all purpose flour or pastry flour; 2 tsp baking powder; ½ tsp fine salt or 3/4 tsp kosher salt; ¾ lb fresh strawberries, leaves removed and sliced in half; 1 tbsp coarse sugar, such as demerara, turbinado, or raw sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings
8 slices
Calories
330 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
Canadian

Vegan Strawberry Yogurt Cake

Bryce Ramirez

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Bake some juicy summer strawberries into this delightful vegan snack cake. It's lightly sweet and perfect for breakfast, dessert, or any time in between.

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Ingredients

Servings

½ cup vegan butter or margarine
1 cup brown or white sugar
2 tsp vanilla extract
¾ cup vegan yogurt (see Note 1)
2 cups all purpose flour or pastry flour
2 tsp baking powder
½ tsp fine salt or 3/4 tsp kosher salt
¾ lb fresh strawberries, leaves removed and sliced in half
1 tbsp coarse sugar, such as demerara, turbinado, or raw sugar (*optional)

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Instructions

Preheat oven to 350 °F.
Using an electric mixer, cream together vegan butter and sugar until light and fluffy. (It took me about 5 minutes).
Add vanilla extract and vegan yogurt and beat again to mix with the creamed sugar-butter mixture.
Sift in flour, baking powder, and salt.
Mix on the lowest speed until just combined (no more than half a minute). Over-mixing will lead to a denser, tougher, cake.
Scoop mixture into a round 9-inch baking pan and gently smooth the top over with the back of a spoon or spatula.
Press strawberry slices into the batter, deep enough so that they are level with the surface of the cake.
Optional: Sprinkle a spoonful of coarse sugar evenly over the top of the cake before putting it in the oven.
Bake at 350 °F for 45 minutes on the center rack (see Note 2).
Transfer to a cooling rack. Serve at room temperature.

Notes

I used 3/4 cups of homemade strawberry soyogurt (strawberries blended with same amount of yogurt by weight). Plain yogurt works just fine though. If you're using sweetened yogurt, you'll want to reduce the amount of sugar by up to 1/4 cup (50 g).
I use an oven thermometer to ensure that the temperature is maintained at 350 °F. Your oven may run hotter or cooler so if you don’t have a thermometer, go by the colour of the top of the cake:

If it looks lightly golden, it’s good to go. If it browns well before the 45 minute mark, then it’s too hot; turn the oven off and put a piece of aluminum foil on top of the cake to cover it and prevent further browning, then allow it to reach 40 minutes of total baking time before taking it out.
If it looks lightly golden, it’s good to go.
If it browns well before the 45 minute mark, then it’s too hot; turn the oven off and put a piece of aluminum foil on top of the cake to cover it and prevent further browning, then allow it to reach 40 minutes of total baking time before taking it out.

Nutrition Information

Show Details

Calories 330kcal (17%) Carbohydrates 55g (18%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.1g Sodium 355mg (15%) Potassium 139mg (4%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 554IU (11%) Vitamin C 28mg (31%) Calcium 121mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 330 kcal

% Daily Value*

Calories	330kcal	17%
Carbohydrates	55g	18%
Protein	4g	8%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Trans Fat	0.1g	5%
Sodium	355mg	15%
Potassium	139mg	3%
Fiber	2g	8%
Sugar	28g	56%
Vitamin A	554IU	11%
Vitamin C	28mg	31%
Calcium	121mg	12%
Iron	2mg	11%