Eggless strawberry cake with fresh strawberry puree, no artificial colour or flavor. Step by step pictures post.

I wanted to have strawberry flavoured something for a while now. Thought of making a simple recipe with it and share it in blog as well.
Have tried making eggless strawberry cake in small pan few years back and failed miserably.
When it comes to baking and fail recipe means I never try to do it again in anytime soon.
So this recipe was so promising with pureed strawberry in it. What I tried years back was with cut strawberry.
I have used flax meal in this cake. Am loving flax egg as it gives nutrition as well as nice texture to the cake.
It turned out flawless cake and I was so happy. The recipe called for strawberry extract, pink food color which I skipped.
But if you are looking for a cake with intense flavour and colour to treat your eyes, I would recommend both.
Just make sure you use natural flavour and colors as much as possible.
Variations
You can make the same with wheat flour/ atta, use melt butter in place of oil too.
But there will be sure a slight denser result and wheat flavour will be there in the cake.
So it is up to you to decide what you prefer. I wanted to make it with all purpose flour/ maida as this is my first attempt.
Pressure cooker cake
No oven? Heat a heavy bottomed pan/ cooker without any water for 20 mins. Place a metal stand or spread with sand/ rock salt.
Place the cake pan over it and cook covered for 30 mins or until the tooth pick inserted comes out clean.
Do not open the lid until 30 mins. If using cooker, make sure to remove the gasket.
Check out my Indian honey cake recipe.
Now let's see how to make eggless strawberry cake recipe.
Eggless strawberry cake recipe
Ingredients
- 1 cup all purpose flour
- ½ cup sugar
- ½ cup strawberry puree
- 40 ml oil I used sunflower 2 tbsp+ 2 tsp
- 1 teaspoon apple cider vinegar
- ½ teaspoon baking soda
- 2 teaspoon vanilla extract or strawberry extract
- ¼ teaspoon salt
- Few drops pink food colour optional
- ½ tablespoon flax meal
- 1 & ½ tablespoon hot water
For strawberry buttercream frosting:
- ¼ cup butter at room temperature
- 2 cups icing sugar
- 2 tablespoon strawberry puree 30 ml
- ½ teaspoon Strawberry extract
Instructions
- Take a small bowl with flax meal and mix well hot water to it. Keep aside.
- Clean strawberries and puree it without adding water.
- Preheat oven at 180 deg C until the temperature reaches (10 mins)
- Sieve flour in a mixing bowl. Add sugar, salt, baking soda and mix well.
- To this add all the rest of the ingredients - puree, vanilla or strawberry extract, apple cider vinegar, oil, flax mixture, food colour if adding.
- Use whisk or a spatula for mixing. Do not over mix. The batter will be slightly airy.
- Grease a 6 inch round pan with oil. Line the bottom with butter paper.
- Pour in the prepared cake batter. Bake in middle rack for 25-30 mins or until the tooth pick inserted comes out clean.
- Invert over a wire rack to cool completely.
- For butter cream frosting: Place soft butter at room temperature in a bowl with icing sugar, strawberry puree and extract if adding.
- Beat using hand blender in low speed first and then gradually increase the speed until the frosting is pale, light and fluffy.
- We are looking for stiff frosting, so if it is too loose, add more icing sugar. If too thick, add some strawberry puree to loosen.
- Apply the frosting over the cake. I used bread knife to spread over the cake to cover it completely.
- I kept the cake in fridge after icing. At the time of serving, decorate with sliced strawberries in the sides and few fresh strawberries on the top. I used fork to make a pattern around the sides.
Notes
- I did not use strawberry extract or colour. I used vanilla essence instead, but recommend to use strawberry extract as the natural flavour may not be that intense. It will be mild. If you are fine with it, you can skip.
- Make sure to use icing sugar from the stores as it has corn starch in it helps in thick frosting, as well as the right amount of sweetness. Mine was homemade powdered sugar so bit too sugary for me.
- You can smoothen the frosting after refrigerating if you want using a butter paper.
- If you want, you can slit the cake to two and apply a layer of frosting in between too for even tasting.
Step by step photos
- Take a small bowl with flax meal and mix well hot water to it. Keep aside.
- Clean strawberries and grind it without adding water.
- Preheat oven at 180 deg C until the temperature reaches (10 mins) Sieve flour in a mixing bowl. Add sugar, salt, baking soda and whisk well.
- To this add all the rest of the ingredients - puree, vanilla or strawberry extract, apple cider vinegar, oil, flax mixture, food colour if adding.
- Use whisk or a spatula for mixing. Do not over mix. The batter will be slightly airy because of vinegar strawberry and baking soda.
- Grease a 6 inch round pan with oil. Line the bottom with butter paper. Pour in the prepared cake batter.
- Bake in middle rack for 25-30 minutes or until the tooth pick inserted comes out clean.
- Invert over a wire rack to cool completely.
- For butter cream frosting: Place soft butter at room temperature in a bowl with icing sugar, strawberry puree and extract if adding.
- Beat using hand blender in low speed first and then gradually increase the speed until the frosting is pale, light and fluffy.
- We are looking for stiff frosting, so if it is too loose, add more icing sugar. If too thick, add some strawberry puree to loosen.
- Apply the frosting over the cake. I used bread knife to spread over the cake to cover it completely.
- I kept the eggless strawberry cake in fridge after icing. At the time of serving, decorate with sliced strawberries in the sides and few fresh strawberries on the top. I used fork to make a pattern around the sides.
Eggless strawberry cake stays good for 2-3 days at room temperature or 1 week in fridge.
Sriya Vinoth Kumar
Hello Madam i am your great fan of your blog after reading your blog only i get inspired to start a blog. The above posted recipe is very good and looks very beautiful.
Raks Anand
Thanks dear!
Sangeetha
Hi can we use wheat flour instead of APF. Thanks for the recipe. I have tried lot of your recipes which turned sooo... good. Latest I tried your khoya kesar burfi everyone liked it sooo.. much
Raks Anand
Sure, it turns slightly dense/ heavy. Otherwise nice. Watch out for water content, if too thick, add 2 more tbsp of water. Thank you so much for your feedback too 🙂
Mythraeyi
Is Flax meal absolutely essential? What can be a substitute?
Raks Anand
It is egg replacer. You can use plain yogurt, same amount
Sujatha Suresh
Should we measure half cup strawberry and then purée or purée and then measure out half cup of it?
Raks Anand
I pureed about a cup and measured it and used in the cake and frosting. Did not measure before pureeing.
Sowmya
Hi Raks,
In the ingredients list baking soda is mentioned but in the procedure (step 3), baking powder is mentioned. Which one to use?
Raks Anand
So sorry will update it. It is baking soda.
Anu
Hi I tried this , it came out yummy , but the cake wasn’t as moist as I expected it to be, and are you sure the one that we see is a 9 inch Pan? In my pan the whole batter speard a little less and the cake was v thin..
Raks Anand
Hi, first of all really sorry, it was a mistake from my side to mention 9 inch. It's around 6.5 inch 🙁 Otherwise my cake was really moist.
Pireetha
Hi, Can we skip apple cider vinegar? What can be replaced it with?
Raks Anand
You can swap with lemon juice.
Chandana
Hi mam flax meal means flax seed raw powder are dry roast powedr
Raks Anand
Raw powdered dear
Kirtiga
This cake came out really good. Tried it for my son's birthday. Thank you.
Raks Anand
Thank you so much for your feedback 🙂
vimala
can we use normal vinegar.?
Raks Anand
Yes