ORIGINS: I had a bunch of photogenic strawberries that were begging to be used in a pretty dessert. So I looked at Armenian Perok for some inspiration, and soon this vegan strawberry yogurt cake was born!
Vegan Strawberry Yogurt Cake
- 1/2 cup vegan butter or margarine 115 g
- 1 cup brown or white sugar 200 g
- 2 tsp vanilla extract 10 g
- 3/4 cup vegan yogurt 180 g
- 2 cups all purpose flour or pastry flour 260 g
- 2 tsp baking powder 8 g
- 1/2 tsp fine salt or 3/4 tsp kosher salt 3 g
- 3/4 lb fresh strawberries leaves removed and sliced in half (340 g)
- 1 tbsp coarse sugar such as demerara, turbinado, or raw sugar (12 g *optional)
- 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.
- 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.
Fruit in Baking
Adding fresh fruit to cakes and other baked goods can be a bit of gamble. They bring a ton of extra moisture to the bake, which can make your cake dense and gummy if you’re not careful. For this cake, instead of chopping up the strawberries and mixing them into the cake batter, I left them in large pieces and set them on the top of the cake.
I found that this resulted in a really delicious cake that not dense by any means. It was nice and soft thanks to the butter and yogurt in the batter, without being gummy. And by using a homemade strawberry yogurt, I was able to add more of that strawberry flavour without weighing down the cake with heavy fruit bits. I also found that arranging the strawberry slices cut-side-up gave a better result than leaving them face down.
More Summer Fruit Recipes
- Blackberry protein overnight oats
- Haskap berry yogurt
- Sugar-free plum jam
- Passion fruit butter
- Refreshing peach smoothies
- Watermelon rind preserves
Nutrition, Cost, and Emissions Information
Each slice of vegan strawberry cake (using storebought yogurt prices) is 340 cal, costs $0.88, and releases 332 gCO2e of carbon emissions into the atmosphere.
Calculation for full recipe as written (8 servings):
Feel free to contact me for sources on the nutritional and carbon emissions information presented here. Note that I am not a nutritionist and guidelines on this page are provided for informational purposes only.