Gal Meets Food has been compensated by Collective Bias, Inc. and its advertiser for this post. All opinions are mine alone. #SilkDairyFree #CollectiveBias
SILK DAIRY-FREE YOGURT
A Holiday dessert that’s sure to WOW and certain to satisfy.
Anyone else OBSESSED with the color red at this time of year?? OOO! OOO!! Me! ME!!!
Yes… I know I know… “gold gold gold”… I like it too… it’s popular and shiny…
I can’t get enough. I can’t rawop using this color in my decor or my recipes this time of year!!
That’s why when the opportunity to create a dessert with Silk Dairy-Free Yogurt crossed my path… I couldn’t pass up the chance to create a moist, tantalizing dessert AND (of course!) to include my favorite Christmas color in the recipe.
Hence…. the strawberries. Which I also love!
We are a dairy-lovin’ family. We love milk, cheese, butter… you NAME it! The problem is… not all of us can handle dairy in our diet (at least not heavily).
ENTER “SILK DAIRY-FREE YOGURT”!!
If you’re looking for a dairy-free snack in your life or you just want to try something new… LOOK. NO. FURTHER! This is a great alternative to regular yogurt…. it’s made with plants instead of dairy!
Allow me to go into “List Mode” to keep singing its praises:
- Looking for a no-dairy yogurt alternative?? BINGO! Plus it’s also low in saturated fat, free of cholesterol and free of artificial flavors and colors! BONUS!!
- Looking for protein?? YOU GOT IT!! It’s got 6 grams of soy protein! Plus it’s also a great source of calcium and vitamin D!
- Looking out for other food allergies?? TA-DA!! It’s also Gluten-Free and Vegetarian!
- Looking for a yogurt alternative that actually tastes good?! Ummm… yeah…DUH! Silk Dairy-Free is silky smooth and CREAMY as ever!
Need I say more??
Aaaaaaaaand!!!….. if a handy, yummy snack option weren’t already enough…
TODAY I’m going to show you how to use this yogurt to make a delectable Strawberry and Poppyseed Yogurt Pound Cake for the Holidays!
(The cake is DAIRY-FREE too!… Just like the yogurt!)
STRAWBERRY and POPPYSEED YOGURT POUND CAKE
This recipe has a couple of steps to get to the final product…. but all of them are SIMPLE and I know you’ll find it WELL worth it when you bite into this moist, over-the-top DELICIOUS yogurt cake!!
A sweet breakfast treat? Oh yes.
A scrumptious treat with an afternoon cup of coffee? Sign me up.
A delectable dessert after dinner? I’m in!!
You start by sifting together the dry ingredients: flour, baking soda, salt. Then you whisk together a few “wet” ingredients: Silk Dairy-Free Yogurt, Poppy seeds, Lemon Zest. Then you whip eggs and sugar together, drizzle in oil very slowly (no butter!), and then alternatively add your wet & dry ingredients that you already prepped.
Pop the cake in a 9×5 pan to bake and then let it cool. Glaze it. Top it. DONE!
While the cake is baking you can work on the other components: the glaze and the topping (aka… Candied Strawberries!)
YOU’RE READY FOR THE HOLIDAYS! Delicious Dairy-Free Strawberry Poppy Seed Yogurt Pound Cake coming your way in three, two…..
HOW TO MAKE CANDIED STRAWBERRIES
Creating “Candied” anything can sound SUPER difficult and make us feel SUPER overwhelmed. (Not exactly the way I want to feel this busy time of year!)
But rest assured… making this CANDIED STRAWBERRY TOPPING is anything but difficult and I hope it won’t overwhelm you.
List mode again!!…
- Make a simple syrup (equal parts sugar and water). Bring to a low boil. Stir to dissolve sugar completely. Set aside. Cool completely.
- Wash, pat dry and hull your strawberries. Slice lengthwise thinly.
- Dip strawberry slices in cooled syrup. Shake off excess syrup. Move to parchment on a baking sheet. Bake at 200°F for 2 hours.
- Remove from the oven to cool on pan. When you can handle them, carefully transfer the slices to a wire rack to cool completely.
- Use the candied strawberries to top your cake or store them overnight on layers of parchment paper in an airtight container.
THE HOLIDAY SEASON IS HERE!!
I’m so excited for this recipe to don your Holiday dessert spreads this year!!
For the recipe you’ll need Silk Dairy-Free Yogurt and you can easily find it in the Dairy section of your local Walmart store.
This cake is delicious, beautiful and easy-peasy to make! (you can even make it ahead!)
Silk Yogurt is the PEFECT everyday yogurt for your life! ♥
Looking for more inspiration?? Check out these other tasty recipes featuring Silk Dairy-Free!! ♥
Thank you, as always, for following along with me. I hope you’ll try out this recipe and tag your photos #galmeetsfood @galmeetsfood so I can see your Gal Meets Food recipes in action! Find me on Twitter, Instagram, Facebook, & Pinterest. I hope I talk to you in one of those spots soon!
- !For the Pound Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 (5.3-oz) container Strawberry Silk Dairy-Free Yogurt Alternative
- 2 tablespoons poppy seeds
- 1 tsp lemon zest (use the lemon juice for the glaze below!)
- ½ cup vegetable oil (subbing this for 1 stick butter)
- ½ teaspoon vanilla
- !For the Candied Strawberries: (see instructions here)
- ½ cup granulated sugar
- ½ cup water
- 15 medium strawberries, rinsed, patted dry, hulled and thinly sliced
- !For the Glaze:
- 1 cup confectioners' sugar
- 3 to 4 tablespoons fresh lemon juice (from 2 lemons)
- !For the Pound Cake:
- Preheat the oven to 350°. Lightly spray the bottom and sides of a 9x5-inch loaf pan.
- Add the flour, baking soda and salt to a separate medium-sized bowl and whisk together (or sift them into the bowl) and set aside.
- Combine the yogurt, poppy seeds and lemon zest in a small bowl and set aside.
- Beat the butter and granulated sugar together in a large mixing bowl with an electric mixer (HIGH speed!) for about 5 minutes. The mixture should be light and fluffy. Add in the vanilla extract and beat in on LOW speed. Add the eggs in one at a time, beating well after each addition.
- Add in the dry ingredients in 3 batches, alternating with 2 batches of the yogurt-poppy seed mixture. Beat on LOW speed to just incorporate after each addition.
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for about 35 to 40 minutes (a cake tester should come out clean). If the top begins to brown towards the end of baking, tent the cake loosely with a piece of tin foil.
- Once the cake is out of the oven, use a wooden skewer to poke a few holes in the top of the loaf.
- Transfer cake to a wire rack to cool completely, about 1 hour. Turn cake onto rack and line it underneath with a sheet of parchment paper. Brush the sides of the cake with more of the syrup using a pastry brush.
- !For the Candied Strawberries: (CLICK HERE!)
- !For the Glaze:
- Whisk the confectioners' sugar and 3 tablespoons of the lemon juice together in a small bowl. If the consistency is too thick, add a bit more lemon juice.
- Pour the glaze over the cake letting it drip down the sides. Let it set, and garnish with the candied strawberry slices and a light sprinkling of poppy seeds (if desired).