Dairy-free Chocolate Yogurt Cake with Whipped Coconut Cream + Fresh Berries


1 package Stellar Eats Chocolate Cake + Cupcake Mix

¼ cup oil or melted butter

⅓ cup Yoggu! Original or Vanilla

2 tbsp milk of choice

2 eggs (vegan option: sub flax egg)

1 can coconut milk or cream, refrigerated overnight

2 tbsp Yoggu! Original or Vanilla

2 tbsp powdered sugar

½ tsp vanilla extract

1 cup fresh mixed berries

Mint for garnish, if desired

Optional: ½ cup chocolate chips


Prepare the cake mix according to the package directions, using the 2 eggs (or flax egg), ¼ cup oil or butter, and the ⅓ cup yogurt + 2 tbsp milk in place of the ½ cup milk listed on the package. Add chocolate chips if desired. Pour batter into an 8 inch round cake pan and bake at 350 degrees for 25 minutes until set in the middle. Let cool.

Scoop the thick cream off the top of your coconut milk can (or just buy a can of the cream). Use an electric mixer to beat it until smooth. Add the powdered sugar, yogurt and vanilla and mix again until you have a thick whipped cream.

Top the cooled cake with the whipped coconut cream, then garnish with fresh berries and mint.


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