Strawberry Yogurt Cake Recipe


Vegetarian
Nuts-Free
Soy-Free

Nutrients

NutrientGramsRDA
Carbs26.3g8.8%
of which Sugars10.1g11.2%
Fats7.7g11.9%
of which Saturates1.1g5.4%
Proteins4.4g9.7%
Fibers0.7g2.9%

Nutrients Proportions

  • carbs 67%
  • sugars 26%
  • fats 20%
  • saturates 3%
  • proteins 11%
  • fibers 2%
* All data is per serving
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Our Strawberry Yogurt Cake is a variation of the classic English loaf recipe. It's a delicious breakfast treat that you should add to your baking repertoire.

The recipe is very simple: it consists of three easy steps, and it's ready in less than one hour. The result will be a superbly spongy and fresh strawberry cake with a hint of vanilla that will put a big smile on your face and set you off for a happy day! To give our yogurt loaf more oomph and softness, we have mixed normal flour with rice flour.

You can store the cake in an airtight container for 3 days as it is quite moist. Alternatively, you can store it in the fridge for a bit longer or slice and freeze it for up to four weeks.

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold
Eggs3
Brown Unrefined Sugar90 g
Vanilla Extract1 tsp
Sunflower Oil75 mL
White Flour120 g
Rice Flour100 g
Baking Powder16 g
Salt1 pinch
Strawberry Yogurt125 g

step 1

Preheat the oven to 170°C (338° F). Make sure all the ingredients are at room temperature before starting. This way they are more 'relaxed' and the cake will result soft and spongy. In a large bowl, whisk the eggs and brown sugar using an electric mixer for 5 minutes. The egg batter should be light and fluffy. Next, add the vanilla extract and the oil, pouring it slowly while mixing.

Step 1 Image 1

step 2

Sift the white flour, rice flour, baking powder in a separate bowl. Next, add them to the egg mixture a couple of spoons at a time while mixing with the hand mixer. Add a pinch of salt. Mix until the ingredients are just incorporated to avoid a hard and chewy texture when baked.

Step 2 Image 1

step 3

Grease and flour a loaf tin and pour the batter. Cook in the oven in the middle shelf for 35 minutes or until a skewer inserted in the middle comes out clean. Turn the oven off and keep the door slightly open for 5 minutes to avoid an abrupt cooling of the cake. After this time, remove the tin from the oven and transfer the cake on a wire rack to cool down.

Slice and serve with a nice mug of spiced latte and berries fruit salad.

Enjoy !

Step 3 Image 1

Foodacious Tips

  • Try using different types of yogurt to get new and unique flavors.

  • You can also use a low or zero fat yogurt if desired but the final texture may be a bit drier.