Yogurt and granola topped with fresh fruit is what we eat for breakfast almost everyday in our household; it’s quick, easy and wholesome. Then yesterday my youngest asked me, with a sparkle in his eyes, if he could pretty please have cake for breakfast. Of course I said no and told him to eat a bowl of yogurt, granola and fruit. Later that day his question popped into my head again. I thought of a cake my sister loved as a little girl; a fruit and yogurt cheesecake made from a package. Not something I would make nowadays, but the idea of a yogurt cake is great. So, I started working on my own version of it: a light, fruity, no bake yogurt cake with a granola crust. Healthy enough for breakfast, delicious enough to reach dessert status! Welcome to my yogurt cake with strawberries and coconut!
How I make this yogurt cake with strawberries and coconut?
the granola bottom
The crust of this yogurt cake had to be granola. Using my own homemade granola would be perfect for it: a mix of oats, nuts, seeds and dried fruit. Blended together with a few medjool dates and a dash of coconut oil to create a cohesive but crunchy bottom.
the yogurt filling
The filling… yogurt! Any type of yogurt will do so you can actually keep this yogurt cake vegan if you’d like to. I wanted to make it a bit more fancy so I thought of a marbled, two-toned, two-flavored filling of strawberry and coconut. I thought I could create a beautiful filling with spiral/twister effect, but I was too ambitious. I had my youngest help me since he was the instigator of all of this. He wanted to pour the filling and it was too hard to get a real spiral effect. Well, marbled is cool as well, right? (see photo below) But, YOU can totally do this! I’ll explain how to in detail in the recipe below.
fresh fruit and crunchy granola topping
Simply topped your yogurt cake with fresh (straw)berries and granola to create that extra WOW!
I served this strawberry yogurt cake this morning and everyone loved it! You should have seen their faces when I gave them a slice of cake instead of a bowl of cereal for breakfast.
We all really love this light but creamy breakfast cake and I hope you do too! It is
naturally sweet – light – the perfect combination of creamy and crunchy – easy to make – & really delicious
Guests for dinner on a weekday? Make this the night before and you have dessert on the table in no time! Or make cheesecake in a jar or this tropical chia pudding; just as easy, just as delicious and just as festive!
Yogurt cake with strawberries and coconut
Equipment
- 8 inch springform
- blender or food processor
Ingredients
Crust ingredients
- 200 gr granola*
- 4 medjool dates
- ¼ cup hot water
- 2 tbsp coconut oil (melted)
Filling ingredients:
- 1 kg greek yogurt (=35 oz.)
- 8 sheets gelatin (or use 4 gr. of agar agar if vegan)
- ⅛-¼ cup water
- 2-4 tbsp agave syrup (use to taste)
- 2 cups strawberries (frozen or fresh)
- 2 tbsp coconut cream (scooped off the top of a refrigerator can of coconut milk if coconut cream is not available to you)
- 1 lime (juiced)
Instructions
The crust/bottom
- Add hot water to a ¼ measuring cup. Add the dates and soak for 5 minutes.
- In the meantime already add the other crust ingredients to the blender. Take the dates out of the water and add to the blender as well (no need to properly drain them; a but of water isn't a bad thing). Pulse for just a little bit (make sure it doesn't become to fine/sandy).
- Line a springform with plastic foil or grease it lightly with coconut oil. Add granola mixture and press it down (I use a cup with a flat bottom to do this). Transfer to the freezer and leave it in there until you are ready to pour the filling in.You can also make individual servings by using a muffin tin instead of a springform!
The filling:
- To make the filling with gelatine:Put gelatin sheets in a bowl of water for a couple of minutes. Heat up ¼ cup of water (just enough to dissolve the gelatin in). Squeeze the water out of the soaked sheets and add them to the boiling water and stir until dissolved. Take off the fire and stir in the yogurt, lime juice and agave syrup. Divide into 2 batches.To make the filling with agar agar:Head up a few tbsp of water in a small saucepan and dissolve the agar agar in it. Stir until totally absorbed for about 2 minutes. Take off the fire and stir in the yogurt, lime juice and agave syrup. Divide into 2 batches.
- Add coconut cream to 1 batch. Transfer to a measuring cup with spout for easy pouring. Add the other batch to a blender together with the strawberries and blend until smooth. Transfer to another measuring cup with spout for easy pouring.
- Now for the twister/spiral effect. Start by pouring a bit of the strawberry filling in the center of the springform. Now pour a bit of the coconut batch in the middle of the strawberry part. Keep on alternating until both containers are empty. You should see rings of white and pink alternating each other (or otherwise a nice marble effect like mine…)
- Refrigerator for at least 4 hours to stiffen.
- Decorate cake with fresh fruit and granola. Now slice your cake and enjoy!
Notes
If you like this recipe, please consider rating it with the star rating system and leave a comment below – it’s so helpful for us and other readers. Thank you! And don’t forget to snap a picture if you make this and tag @familicious.kitchen on Instagram and hashtag it #familicious. Awesome! You can also find us on Facebook and Pinterest.
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