This strawberry yogurt chocolate chip snack cake is the perfect light dessert or afternoon snack. It’s dairy free and made with healthy oat and whole wheat flours.
April has been one heck of a month for travel. From a weekend trip to DC to see cherry blossoms to NYC and Chicago last week to Vermont this week, it feels as if I’ve barely been home all month.
At my previous job, I got made fun of for constantly having food on me to the point in which my purse was lovingly referred to as a “food satchel” by coworkers.
I traveled a lot and there was nothing worse (at least to me) than being caught on a plane, in a car or in the middle of a conference meeting when hunger struck without any food on you. So, at any given time you could pretty much always find a granola bar or something similar in my bag.
It’s been a year and half since I’ve had that job and somewhere along the way I forgot the rule of the road to always have food on you for situations like that because until my trip up to Vermont yesterday, I was food-less on every trip this month.
Each time I’d come to the realization of how hungry I was (in the car to NYC, mid-air over a great lake on my way to Chicago, etc.) I’d tell myself how stupid I was and make a mental note to bring some next time.
Well, next time kept coming and I kept forgetting until yesterday.
Yesterday, I was prepared. I had an apple, cheese, nuts, tons of homemade buffalo sauce beef jerky and ample water. Want to know what I didn’t have though?
The strawberry yogurt chocolate chip snack cake I made specifically with this trip in mind.
Nope, that was sitting nicely wrapped in tin foil on the counter right by my bag where it was supposed to remind me to take it for the 5 hour car ride north.
Instead, Ulysses gets to enjoy it all to himself while I reminisce about how good the one piece I shoved in my face after taking these pictures was.
Here’s the thing about this cake…it has the word “snack” in it. So that obviously means it’s acceptable to eat at any point in the day.
Note to self: every cake from here on our shall be called a ‘snack cake’.
Seriously though, as far as cakes go, this one has some legit healthy snacking attributes. Made with whole wheat and oat flours, coconut oil, coconut sugar and yogurt, it’s deliciously moist and berry filled.
Even when it’s sitting on your kitchen counter, 5 hours away.
(More snack recipes perfect for traveling! cherry power cookies, oatmeal raspberry sandwich cookies, or apricot almond butter snack bites)
Strawberry Yogurt Chocolate Chip Snack Cake
Ingredients
- 1 cup oat flour
- 1 cup whole wheat white flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut sugar, palm sugar
- 2 eggs
- 5.3 ounce container strawberry yogurt
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips + more for topping
- 1/3 cup hulled, chopped strawberries
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 350 degrees and grease a 8×8 baking dish with baking spray.
- Combine the flours, baking powder and salt in a small bowl.
- Whisk together the coconut sugar, eggs, Silk yogurt alternative, coconut oil and vanilla in a medium bowl until smooth.
- Add the flour mixture to the wet ingredients and stir together until fully incorporated.
- Fold in the chocolate chips and transfer the batter into the baking dish.
- Combine the strawberries and maple syrup in a food processor. Process until a jam-like consistency. Pour the mixture on top of the batter and swirl into the batter with a knife or spatula.
- Bake for about 35 minutes until a toothpick inserted in the middle of the cake comes out clean.
- Remove from oven and let cool on a cooling rack.
- Gently remove from the baking dish once cool enough to handle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This conversation is sponsored by Silk. The opinions and text are all mine.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
These are spectacular. I love the colour and the flavour. You are so lucky you got to see the cherry trees bloom. They are my favourite tree. I put two in our yard but they bloom really late here. I can’t wait to see the first pop of pink.
I still have not gotten to that point to remember to bring food along. Fortunately for me…. My boyfriend has. I need recipes like this to remind me though – it looks divine!
Love this snack cake! Looks so delish!!! I’m all about strawberries and chocolate!
Craving a slice of this snack cake right now.. it looks incredible and I am so obsessed with that pretty pink strawberry topping.
What a gorgeous little snack cake. Yes, I like that name, snack cake… :) I live just next door to Vermont in NH. It is still a little dreary around here, and we are still impatiently waiting for the green leaves to arrive on the trees.
LOVE this!! I was so surprised at how good the dairy-free Silk yogurt was! I need this cake… asap.
Snack cake for everyone, from here on! I’m down with that AND this perfect recipe. That sucks you didn’t bring us some :).
Do you think it would taste the same and have the same consistency if you substituted the whole wheat flour with almond flour?? Thanks!!
Nut flours are definitely not a 1 to 1 substitution with conventional wheat flours so I wouldn’t suggest it. If anything, you could use all oat flour but subbing in part nut flour would take some tweaking to the recipe which I haven’t tested out.
I would be eating this for breakfast. Before I went to brunch. To eat again. ha ha
Touche. ;)
Now that is a heavenly looking snack cake!