This Strawberry Yogurt Cake is fluffy, moist and dairy-free. A perfect Spring cake!
The other day I had a friend coming over for lunch. I know she will be reading this, and I know she will know this is her because I served her this cake. Actually, what was supposed to be a late lunch turned into the late evening hours. A whole bottle of wine later we realized, we have almost finished the cake between the two of us. Oops. Shit happens. Calories don’t count when you’re having a good time, right? Right?
This Strawberry Yogurt Cake must be one of the easiest cakes I ever made and it’s actually a twist on a go-to recipe of mine for yogurt cake. We agreed on lunch pretty late and with only a couple of hours to go (and I still had to do groceries for a paella I promised), I threw the ingredients together, just mixed everything, topped with strawberries and almond flakes and half an hour later, the cake was done and just in time!
Here I have to admit, Mitja – the official recipe taster, fridge cleaner, and leftovers eater – did not really enjoy this cake, but only because he likes his cakes with plenty of cream and little to no sponge.
Worry not, my friend and I did an excellent job cleaning out this delicious and fluffy cake. And by the way, this cake is highly versatile, because you can use almost any fruit you like if you want to switch the strawberries… blueberries, raspberries or peaches, cherries or even apples. So maybe give it a try?
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