Yield: 12 servings

Strawberry Yogurt Cake

A tall strawberry cake on a glass cake stand with a large piece pulled out to one side.

This strawberry yogurt cake is luscious and deliciously light (with no butter or oil) and perfect for a spring or summer dessert!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 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 yogurt (low-fat or fat-free)
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups strawberries, chopped pretty small

Instructions

  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 slice big!

Notes

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

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 233Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 262mgCarbohydrates: 46gFiber: 4gSugar: 22gProtein: 8g