YIELD: 6-8 cakes
TIME: 20 minutes (plus 2-3 hours of cooling time)

Vanilla Strawberry Yogurt Cakes

2 cups (240g) all purpose flour
3/4 cup + 2 tablespoons (163g) granulated white sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup + 2 tablespoons unsweetened almond or cashew milk
1, 5.3oz container Kite Hill Blissful Creamy Coconut Milk Yogurt Strawberries and Cremé
2 teaspoons vanilla extract
1/3 cup refined avocado oil (or other baking oil)
2, 5.3oz containers Kite Hill Blissful Creamy Coconut Milk Yogurt Strawberries and Cremé
Step 1.
Preheat your oven to 350º F. Line a quarter sheet baking pan (13”x9”x3/4”) with parchment paper, so it comes up all of the edges. Crease well in the corners.
Step 2.
Place flour in a large mixing bowl. Stir with a whisk to fluff the flour. Add in sugar, powder, soda, and salt. Mix together well.
Step 3.
In a medium bowl, whisk together the milk, 1 yogurt container, vanilla, and oil until well combined.
Step 4.
Pour the wet into the dry and stir until just combined. Do not over-stir. Batter may be a bit lumpy.
Step 5.
Pour into the prepared baking sheet, spreading evenly, and bake for 18-22 minutes until a toothpick comes out clean. Let cool completely.
Step 6.
Remove cake to a cutting board. Using a 3” biscuit cutter, cut cake into rounds. Place on plates and top with a scoop of yogurt and fresh strawberries. Serve immediately.
Step 7.
Cake can be made 1 day ahead of time. Let cool completely then cover tightly and place in the fridge. Before cutting and serving let come to room temp.

If you don’t have a biscuit cutter, slice into 3” squares instead. Using a glass or jar will not work to cut into rounds (the cake gets stuck inside).

Quarter sheet pans may slightly vary. You will either be able to cut 6 or 8 cakes depending on exact interior pan dimensions.

Store excess cake in the fridge for 2-3 days. Crumble over yogurt as a fun topping.

This recipe uses:

Blissful Creamy Coconut Milk Yogurt Strawberries and Cremé

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