Yogurt cake with strawberries and coconut
Creamy yet light, topped with fresh fruit and granola. The ultimate breakfast cake!
Prep Time 15 minutes mins
Resting time (refrigeration) 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Breakfast, Dessert
Servings 12 slices
Calories 154 kcal
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)
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!
* homemade granola
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.