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This vegan strawberry yogurt cake is packed full of fresh strawberries! Made with plant based yogurt to create light and fluffy sponge, this easy traybake is made in one bowl and with very simple ingredients. Perfect summer bake!
Ingredients
350 g self-raising flour see notes
½ teaspoon baking soda
pinch of salt optional
250 g plain soya yogurt see notes
150 ml unsweetened soya milk see notes
90 ml neutral oil light olive oil, cold-pressed rapeseed or sunflower oil
160 g caster (fine) sugar or granulated sugar
1 teaspoon vanilla extract
350-400 g fresh strawberries green leaves removed and halved lengthwise
zest of a lemon optional
Icing sugar to serve
Instructions
Start by preheating the oven to 180C/350F/Gas Mark 4 and prepare your tin by greasing it gently and lining the bottom with baking paper.
Hull (or simply cut off the leafy top) and halve your strawberries.
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