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vegan strawberry cake
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5 from 2 votes

Vegan Strawberry Yogurt Cake

Bake some juicy summer strawberries into this delightful vegan snack cake. It's lightly sweet and perfect for breakfast, dessert, or any time in between.
Prep: 25 mins
Cook: 45 mins
Total: 1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: Canadian
Servings: 8 slices
Calories: 340kcal
Cost: $0.88 per slice


  • 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; see Note 1
  • 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.