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–+ servings
A tall strawberry cake on a glass cake stand with a large piece pulled out to one side.
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4.58 from 19 votes

Strawberry Yogurt Cake

This strawberry yogurt cake is luscious and deliciously light (with no butter or oil) and perfect for a spring or summer dessert!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Yield: 12 servings

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
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups plain yogurt (low-fat or fat-free)
  • ½ cup unsweetened applesauce
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 ½ cups strawberries, chopped pretty small

Instructions

  • Preheat the oven to 350. Spray a 9-inch round springform cake pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk together the yogurt, applesauce, vanilla and eggs until well combined.
  • Make a well in the bowl of the dry ingredients and add the wet ingredients. Stir to combine but don’t over mix.
  • Fold in the strawberries but again, be careful not to over mix.
  • 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.
  • Let cool and slice big!

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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

Serving: 1serving | Calories: 233kcal | Carbohydrates: 46g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 262mg | Fiber: 4g | Sugar: 22g
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