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5 from 8 votes

Strawberry Snack Cake

I call this a "special occasion" cake because of its sugar content. Even without the strawberry topping, it's a moist, delicious vanilla cake. Using soy yogurt makes it the most delicious, but apple sauce can be substituted in a pinch.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Vegan
Servings: 9
Calories: 219kcal
Author: Susan Voisin


  • 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 or other non-dairy yogurt see note
  • 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 yogurt, vanilla, water, soymilk, and lemon juice. Mix until just blended–do not overmix. Pour into oiled 8×8-inch pan and bake at 350 F 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.


If you can't find unflavored non-dairy yogurt, you can use any fruit flavor and decrease the sugar by a couple of tablespoons. If you're not following a strict no-oil diet, you can use 1/4 cup yogurt and 1 1/2 tablespoons canola oil for a more tender cake; add 20 calories and 2.5 grams of fat per serving.


Serving: 1serving | Calories: 219kcal | Carbohydrates: 51g | Protein: 3g | Fat: 1g | Sodium: 280mg | Fiber: 1g