Strawberry Yogurt Cake (Vegan)

5 from 8 votes

This vegan strawberry yogurt cake is packed full of fresh strawberries! Made with plant based yogurt to create light and fluffy sponge, this easy traybake is made in one bowl and with very simple ingredients. Perfect summer bake!

Course Afternoon Tea, Cake, Dessert

Cuisine British, International

Keyword strawberry cake, strawberry yogurt cake, vegan strawberry cake

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 376kcal

Author Jo Allison

Equipment

Ingredients

350 g self-raising flour see notes
½ teaspoon baking soda
pinch of salt optional
250 g plain soya yogurt see notes
150 ml unsweetened soya milk see notes
90 ml neutral oil light olive oil, cold-pressed rapeseed or sunflower oil
160 g caster (fine) sugar or granulated sugar
1 teaspoon vanilla extract
350-400 g fresh strawberries green leaves removed and halved lengthwise
zest of a lemon optional
Icing sugar to serve

Metric - US Customary

Instructions

Start by preheating the oven to 180C/350F/Gas Mark 4 and prepare your tin by greasing it gently and lining the bottom with baking paper.
Hull (or simply cut off the leafy top) and halve your strawberries.
In a large bowl whisk (or sift) together self-raising flour, baking soda and salt (if using). If you’re making your own self-raising flour make sure to add both plain (all-purpose) flour and baking powder.
In a large jug mix together soya milk and yogurt, sugar, oil and vanilla extract until well combined and really smooth.
Next, pour your wet mixture into the dry and using a spatula and gentle folding motion mix it well until incorporated.
Try to be gentle and only mix until there are no visible signs of flour. The cake batter will be quite lumpy and pretty thick too.
Pour cake batter into prepared cake tin and arrange strawberry halves on top in any way you like. I mostly do it cut half down but if you fancy cut half up then go for it.
Bake in preheated oven for 35-40 minutes until the skewer inserted into centre comes out clean.
Let it cool in a tin for a bit before removing it onto the rack to cool completely.
Sprinkle some icing sugar on top, serve and enjoy!

Notes

Nutritional information is approximate, per serving (based on 8 servings) and should be treated as a rough guideline only.
If you don't have self-raising flour you can make your own by whisking together 350g (12.3oz) of plain (all-purpose) flour and 3.5 teaspoon baking powder.
Feel free to use any neutral tasting plant based yogurt here.
I recommend using soya milk in baking but you could use any other unsweetened and neutral tasting plant milk like oat or almond.
Store your cake in the airtight container for up to 2 days or if the weather is really hot, keep it in the fridge. Take it out half an hour before serving to bring to room temperature.

TIPS:

Use kitchen scales and measure all the ingredients out on that instead of using cup measuring which is not very accurate.

Try to be gentle when mixing cake batter (folding motion) and only mix it until combined and there is no visible signs of any leftover dry mix.

Get to know your oven! I highly recommend using oven thermometer for consistent baking results as oven thermostats temperature vary so much!

Baking time is approximately 35-40 minutes at 180C in fan oven but if you use different size tin you might need to adjust timing accordingly. Skewer test for doneness really is invaluable.

Nutrition