Cakes · Desserts · Snacks

Strawberry and Vanilla Almond Swirled Yoghurt Cake

Swirls and rainbows and colour await you in today’s post. Yes, I am a unicorn. Okay no not really, but this is a more colourful cake than my usual ones and I’m quite liking the change actually.

So today we have a soft, spongy and moist swirled cake made with two different kinds of yoghurt and it can be made with oil or without oil. With oil the calories increase to 138 per slice if sliced into 12 and without oil the cake goes down to 115 calories per slice for 1/12 of the recipe. Considering that this is baked in a 9 inch pan, it goes pretty far and it’s really nice.

The colouring I used was standard red food colouring but beet juice can be used as well, just reduce the yoghurt by the amount of beet juice that you add otherwise this will go soggy.

And soggy cake is sad cake. This cake can’t be sad though because it’s PINK! 

The inspiration for this was all of those rainbow cakes and bagels that you see in Instagram and they are so pretty, but also very annoying to make with a billion different colours. Although, when I feel more inspired I may post my results of a rainbow recipe. Hmm rainbow shortbread sounds nice.

And getting side tracked again, okay so back to this recipe. To make this, you need to mix together the dry ingredients in two separate bowls first of all and then whisk them together to mix them. I’ve tried this by measuring them in one bowl first and then dividing them or mixing them separately in two separate bowls, and I found that using two separate bowls was easier for me. It means more washing up, but I found it easier.

As for the wet ingredients, they need to be mixed in two separate bowls as well and I’d suggest medium mixing bowls just so you can sift in the dry ingredients without things going everywhere. As for the flavouring and stuff, each part has slightly different additions so the wet ingredients need to be in two separate bowls.

Now, some variations on this. I mentioned earlier that this can be made without oil, subbing in some greek yoghurt or applesauce instead for the oil and that does work, however the texture suffers a bit for that and it makes it more muffin like. Now don’t worry, there isn’t much oil in the other version, only 30 ml or 2 tbsp, however this can be increased up to 60 ml without the calories going over 170 per slice and it does make it nice and soft. I found that 30-45 ml of oil was perfect for me and I got a nice, fluffy texture from this without the calories.

Plus for the topping below, I made a vegan meringue frosting, which you can find here: Aquafaba Swiss Buttercream. Also the calorie counts do not reflect any frosting or glaze for the cake, it’s only for the cake itself.

Strawberry yoghurt Swirl Cake with Meringue Frosting 2.JPG

Now I confess that I used almond extract instead of vanilla to this because I haven’t got any in the house at the moment and the vanilla yoghurt does this instead, but adding vanilla extract can mimic a buttery flavour and you can use plain yoghurt with 1 tbsp of vanilla extract to sub in for the vanilla yoghurt if you have none on hand.

Strawberry Vanilla Swirl Cake with Meringue Frosting 1.JPG

The addition of some butter extract might also be quite nice or you can use creamed butter or melted butter instead of the oil which will add a nice flavour as well. I didn’t use creamed butter because I didn’t want to spend ages creaming two lots of butter, but melted butter adds a nice texture and actually cuts down on the calories. Light butter spread can also be used, but I would use 60g of that because of the lower fat content.

My relationship with light butter spread has grown in recent months. I used to never use it, but I’ve found that it can impart a buttery flavour and richness to things at a fraction of the calories and makes things much simpler than substituting with greek yoghurt or applesauce so it’s a new favourite of mine. Just make sure it doesn’t contain any trans fats or partially hydrogenated oils if you go for this option.

I love this recipe because it’s so customisable, but it makes a beautiful cake. The swirls are amazing.

Strawberry and Vanilla Almond Yoghurt Swirl Cake

Prep time: 15 minutes

Cook time: 25- 30 minutes

Total time: 45-50 minutes

Yield: 12 slices

Calories per serving: 131


Strawberry Portion

  • 110g / 1 cup minus 1 tbsp
    Plain flour
  • 8g / 1 tbsp
  • 1/8 tsp
  • 1/2 tsp
    Baking powder
  • 1/8 tsp
    Baking soda
  • 120g/ 1/2 cup
    Fat free strawberry yoghurt
  • 35g/ 3 tbsp
    Caster sugar
  • 1/3 cup
    Sucralose sweetener/ granulated low calorie sweetener
  • 15 ml/ 1 tbsp
    Vegetable oil **
  • 1/2 tsp
    Red food colouring *
  • Optional: 1/2 tsp
    Strawberry flavouring

Vanilla Almond Portion

  • 110g / 1 cup minus 1 tbsp
    Plain flour
  • 8g / 1 tbsp
  • 1/8 tsp
  • 1/2 tsp
    Baking powder
  • 1/8 tsp
    Baking soda
  • 120g/ 1/2 cup
    Fat free Vanilla yoghurt
  • 35g/ 3 tbsp
    Caster sugar
  • 1/3 cup
    Sucralose sweetener
  • 15 ml/ 1 tbsp
    Vegetable oil
  • 1 tsp/ 5 ml
    Almond extract
  • Optional:
    1-2 tsp vanilla extract or butter extract


  1. Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a 9 inch circular cake tin.
  2. In two small bowls, whisk together each of the dry ingredients for the strawberry portion and the vanilla portion separately.
  3. In two larger mixing bowls, whisk together the strawberry yoghurt, sugar, sweetener, oil and egg together for a minute until well combined and the sugar and sweetener have dissolved. Whisk in the red food colouring and set aside.
  4. Repeat for the vanilla portion, whisking in the almond extract and optional other extract at the end.
  5. Sift in the dry ingredients for the strawberry portion and fold together until just combined. Repeat for the vanilla portion.
  6. Alternating which batter you use, place one spoonful of the batter into the centre of the cake and then place another spoonful on top of it until all of the batter has been used. Spread around the pan using the back of a wooden spoon and then using a chopstick or toothpick, swirl around the batter to create a swiried design on the surface.
  7. Bake for 20-30 minutes or until a toothpick inserted into the centre comes out with only a few moist crumbs and the top of the cake is golden and springs back when lightly pressed.
  8. Remove from the oven and allow to cool in the tin for 5 minutes before removing from the tin and allowing to cool on a cooling rack completely before slicing.
  9. Store leftovers covered in the fridge or in an airtight container for up to 4 days. Store with a slice of bread on top to keep soft.

Nutritional Information

Makes 12 slices
Serving size:
1/12 of recipe

Calories: 131
Fat: 3.4g
Saturated fat: 0.6g
Carbs: 21.2g
Fibre: 0.5g
Sugar: 7.3g
Protein: 3.5g

Recipe notes

*The oil can be replaced by milk instead or more yoghurt for a fat free version but it results in a denser texture. You can replace the oil with melted butter or melted light butter spread for a more buttery cake as well and this will also keep it moist.

If using butter spread, increase to 60g/ ¼ cup and reduce the yoghurt by 1 tbsp/ 15g. The baking time may increase slightly as well.

**The red food colouring can be replaced by beetroot juice, just reduce the yoghurt by the same amount of beetroot juice used or add another tablespoon of flour.

To prevent the top from burning, cover with a aluminium foil tent after 15 minutes of baking.


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