Strawberry Snack Cake | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen
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Strawberry Snack Cake

1 3/4 cups cake flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup soy yogurt*
1/2 teaspoon vanilla extract
1/2 cup water
1/2 cup vanilla soymilk
2 tablespoons lemon juice
1 pound strawberries, stemmed and sliced
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup water

Mix together flour, sugar, baking soda, baking powder, and salt. Add soy yogurt, vanilla, water, soymilk, and lemon juice. Mix until just blended--do not overmix. Pour into oiled 8x8-inch pan and bake at 350 until a toothpick comes out clean, about 30 minutes. Remove and allow to cool completely.

Combine the strawberries, cornstarch, sugar, and water in a saucepan. Cook over medium-high heat until sauce boils and thickens. Spread over top of cake. May be served warm or chilled.

Makes 9 servings. Per serving: 219 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 51g Carbohydrate; 0mg Cholesterol; 280mg Sodium; 1g Fiber. Weight Watchers: 4 Points.

*For a more tender cake, use 1/4 cup soy yogurt and 1 1/2 tablespoons canola oil; add 20 calories and 2.5 grams of fat per serving.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.