Vegan Strawberry yoghurt Cake
This vegan strawberry yoghurt cake is a delightful treat that combines the tanginess of yoghurt with the sweetness of strawberries. It features a soft, moist cake base topped with a creamy strawberry yoghurt layer. Decorated with fresh strawberries and a dollop of vegan whipped cream, it's perfect for summer gatherings or anytime you want a fruity, refreshing dessert.
Instructions
- Place coconut milk cans in the refrigerator overnight to separate cream from water.
Cake Base Instructions
- Preheat the oven to 180°C (350°F). Grease a 26cm springform pan with vegan butter and dust with a little flour.
- Prepare the vegan egg replacer according to package instructions (usually mixed with a little water) and set aside for 2–3 minutes to thicken.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the sugar, vanilla sugar, soy milk, and the prepared vegan egg replacer until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Add the apple cider vinegar and mix briefly. (A little fizzing is normal.)
- Pour the batter into the prepared pan and bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove the ring and let it cool completely on a wire rack.
- Once cooled, place the cake back into the springform pan (or into the ring) for assembly.
yoghurt Cream Instructions
- Open the chilled coconut milk cans and scoop out only the solid coconut cream. (Save the coconut water for smoothies.)
- In a pot, cook the frozen strawberries with sugar until soft.
- Blend the cooked strawberries into a smooth puree, then return it to the pot.
- Add the coconut cream and heat gently, stirring to combine.
- Stir in the strawberry jam and vegan strawberry yoghurt until smooth.
- Whip the vegan whipped cream until soft peaks form and set aside.
- Prepare the agar according to package instructions, then immediately mix it into the warm strawberry mixture.
- Gently fold the whipped cream into the strawberry mixture.
- Pour the yoghurt cream over the cooled cake base (still in the springform) and refrigerate for at least 2 hours to set.
Decoration Instructions
- Whip the vegan cream until soft peaks form.
- Wash the strawberries and cut them in half.
- Decorate the top of the cake with whipped cream and halved strawberries.
- Refrigerate the cake for at least 4 hours, or preferably overnight, before serving. Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Scoop only the solid coconut cream from the chilled cans; coconut water can be saved for smoothies.
- Agar sets quickly—have the cake base ready and fold in the whipped cream right after mixing agar into the strawberry mixture.
- Chilling overnight gives the cleanest slices and the best set.
Equipment Needed
- Oven
- Springform Pan
- Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
- Measuring Cups
- Kitchen Scale
- Tooth Picks
- Wire Rack
- Pot
- Saucepan
- Stove
- Blender
- Hand Mixer
- Knife
- Cutting Board
- Food Storage Container
Nutrition Facts
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