Author Notes
This Strawberry Yogurt Cake is fluffy, moist and dairy-free. A perfect Spring cake! —VibrantPlate
Ingredients
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2
eggs
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1/2 cup
granulated sugar
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1 cup
oil (I used sunflower)
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1 cup
vanilla-flavored vegan yogurt
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zest of 1 lemon
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1 tablespoon
dark rum or burbon
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2 cups
flour
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2 teaspoons
baking powder
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1 cup
strawberries
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2 tablespoons
almond flakes
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icing sugar
Directions
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Preheat oven to 180°C / 356°F. Wash and dry strawberries and cut into slices.
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Separate egg yolks from the whites. In a bowl, combine egg yolks, sugar, oil, yogurt, lemon zest and rum (or bourbon). In a separate bowl mix flour and baking powder. Sift the flour into the egg yolk and yogurt mixture. Fold the flour in gently.
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Beat egg whites into a firm snow and fold into the batter.
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Grease a round baking tin (about 20 cm large) and pour in the batter. Top with strawberry slices and almond flakes and bake for about 30-40 minutes, until the cake is golden brown. Test your cake with a toothpick - insert the toothpick into the cake and remove it. If the toothpick comes out clean, your cake is ready and you can remove it from the oven to cool down.
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Once cooled, top with icing sugar and serve.
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