Strawberry yogurt cake

Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour
Serves 12     adjust servings

Luscious and deliciously light strawberry yogurt cake made without any butter or oil!


  • 2 cups whole wheat flour (I use white whole wheat flour)
  • 2 cups oats (I use old fashioned)
  • 1 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups plain low-fat yogurt (or fat-free)
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups strawberries, chopped pretty small


  1. Preheat the oven to 350. Spray a 9-inch round springform cake pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the yogurt, applesauce, vanilla and eggs until well combined.
  4. Make a well in the bowl of the dry ingredients and add the wet ingredients. Stir to combine but don’t over mix.
  5. Fold in the strawberries but again, be careful not to over mix.
  6. Pour the batter into the pan and bake at 350 for 45-55 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  7. Let cool and enjoy!

Recipe Notes

After the first couple of days, if it somehow makes it that long in your house, this is best stored in the fridge.

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