This French Yogurt Cake with Strawberries and Cream is so refreshing and delicious. It's perfect with friends on a summer day, for birthday parties, or just as a special treat for you to enjoy throughout the week.
French Yogurt Cake with Strawberries and Cream [Vegan]
- 1 1/2 cups white spelt flour, sift after measuring
- 1 heaping tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond flour, sift before measuring
- 1 cup natural soy yogurt, no sugar or flavors added and at room temperature
- 1 teaspoons baking soda
- 1/3 cup liquid from 1 jar/can of chickpeas to make whipped aquafaba
- 1/2 cup granulated white sugar
- Lemon zest, grated from one lemon (about 1 tablespoon zest)
- 1 teaspoon vanilla
- 1/2 cup white almond butter, a smooth kind with no additives or sugar (stir well before using)
- 2-3 tablespoons plant-based milk, unsweetened (e.g. almond milk)
- vegan whipped cream (e.g. coconut) and fresh strawberries.
- Preheat oven to 350°F
- One 10-inch round pan with removable bottom lined with parchment and sides greased and floured.
- Measure 1 1/2 cups of white spelt flour and then sift this amount with the baking powder and salt into a large bowl.
- Sift the almond flour prior to measuring it and discard any excess almond particles that do not pass through the sifter. Measure 1 cup and add it to the spelt flour. Store any leftover sifted almond flour in a container.
- Hand whisk the dry ingredients to ensure an even distribution of the flours and baking powder.
- In a separate bowl, add the soy yoghurt and stir in the baking soda. Set this aside. Note that the soda will cause the yoghurt to slightly expand, so make sure to use a bowl that accommodates 2 cups.
- In another small separate bowl, add the aquafaba liquid and beat with electric beaters (handheld or stand up) on medium-high speed for about 2-3 minutes, or until foamy (NOT stiff like meringue). Set this aside.
- In a large bowl, add the sugar, lemon zest, vanilla, almond butter and beat with electric beaters on medium-high speed for about 1 minute. Add the soy yoghurt and beat until combined, about 10-15 seconds. Then add the whipped aquafaba and beat for another 10-15 seconds, until combined.
- Pour the wet ingredients into the dry flour ingredients and gently mix by hand with a spatula until combined. Add and mix in the 2-3 tbsps of milk – just enough to give the batter a smooth texture. Do not over mix.
- Pour the batter into the lined pan and bake in preheated oven on middle rack for 30-35 minutes, until the top and sides are golden, the surface looks and feels set and a toothpick test comes out clean.
- Let cool for 15 minutes before unmolding the sides of the pan. Let the cake cool completely on a wired rack as it will continue to set. Serve as is or with whipped cream and fresh strawberries or ice cream and other fresh fruit.
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