Strawberry Yogurt Cake Recipe

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This strawberry yogurt cake is a superb choice for your breakfast. It is very simple to prepare, taking less than 1 hour and complete in 3 steps

Strawberry Yogurt Cake Recipe




Time 45m



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.


  • Eggs
  • Brown Unrefined Sugar
    90 g
  • Vanilla Extract
    1 tsp
  • Sunflower Oil
    75 mL
  • White Flour
    120 g
  • Rice Flour
    100 g
  • Baking Powder
    16 g
  • Salt
    1 pinch
  • Strawberry Yogurt
    125 g
Allergens are marked in bold

Recipe Instructions

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 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 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 !


  • 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.