Strawberries & Cream Yogurt Cake


It’s strawberry season! We highly recommend using farmers market strawberries in this recipe for a fresher-than-fresh dessert you’ll be craving all summer.


  • 2 (5.3 ounce) containers Strawberry Lavva Yogurt
  • ¾ cup maple syrup
  • ¼ cup vegan butter, melted
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup fresh strawberries, quartered


  1. Preheat oven to 350° Fahrenheit and grease a 6-inch round cake pan.
  2. Mix together the Strawberry Lavva Yogurt, maple syrup, melted vegan butter, and vanilla extract in a large bowl.
  3. In a separate small bowl, mix together the gluten-free flour, baking powder, and salt. Slowly fold the flour mixture into the yogurt mixture until combined.
  4. Transfer batter to your cake pan and sprinkle fresh strawberries on top. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
  5. Remove from the pan, let cool, then top with a sprinkling of powdered sugar and fresh strawberries.