This Strawberry Yogurt Cake is fluffy, moist and dairy-free. A perfect Spring cake! —VibrantPlate
oil (I used sunflower)
vanilla-flavored vegan yogurt
zest of 1 lemon
dark rum or burbon
In This Recipe
Preheat oven to 180°C / 356°F. Wash and dry strawberries and cut into slices.
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.
Beat egg whites into a firm snow and fold into the batter.
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.