Ingredients:

For the Cake:

• 3 strawberry soy yogurts (about 10.5 oz total)
• 1/4 cup avocado oil (or any neutral oil)
• 1/2 yogurt container of brown or coconut sugar
• 1 tsp vanilla extract (optional)
• 1 1/2 cups all-purpose flour (about 3 yogurt containers)
• 1 packet baking powder (about 2 tsp)

For the Strawberry Frosting:

• 1/2 cup fresh strawberries, blended into purée
• 1/3 cup vegan butter (room temperature)
• About 3 cups organic powdered sugar (sifted)

Directions:

For the Cake:

• Preheat your oven to 350°F (180°C).
• In a large mixing bowl, whisk together the yogurt, oil, sugar, and vanilla.
• Add in the flour and baking powder. Mix until smooth.
• Pour the batter into a greased 7–8 inch round cake pan.
• Bake for 30–40 minutes or until a knife comes out clean from the center.
• Let the cake cool completely before frosting.

For the Cake:

• In a separate bowl, beat softened vegan butter with a hand mixer until light and fluffy (about 1 minute).
• Add in the strawberry purée and mix again until smooth.
• Slowly beat in the powdered sugar, 1/4 cup at a time, until the frosting is thick and spreadable.

Final Step:

Once the cake is completely cool, spread the strawberry frosting on top. Slice, serve, and enjoy every bite!