Eggless strawberry cake recipe, buttercream frosting

Eggless strawberry cake with fresh strawberry puree, no artificial colour or flavour. 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. I have tried baking 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. I am loving flax egg in baking 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 colour 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 colours 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 upto you to decide what you prefer. I wanted to make it with all purpose flour/ maida as this is my first attempt.

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 bakery style honey cake recipe.

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5 from 1 vote

Eggless strawberry cake recipe

Eggless strawberry cake with buttercream frosting. Made with strawberry puree, no artificial colour or flavour. Step by step pictures post.

Course Dessert

Prep Time 15 minutes

Cook Time 25 minutes

Servings 6

Cup measurements

Ingredients

• 1 cup all purpose flour
• 1/2 cup sugar
• 1/2 cup strawberry puree
• 40 ml oil I used sunflower 2 tbsp+ 2 tsp
• 1 tsp apple cider vinegar
• 1/2 tsp baking soda
• 2 tsp vanilla extract or strawberry extract
• 1/4 tsp salt
• Few drops pink food colour optional
• 1/2 tbsp flax meal
• 1 & 1/2 tbsp hot water

For strawberry buttercream frosting:

• 1/4 cup butter at room temperature
• 2 cups icing sugar
• 2 tbsp strawberry puree 30 ml
• 1/2 tsp 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 powder 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 9 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.

Eggless strawberry cake method:

1. Take a small bowl with flax meal and mix well hot water to it. Keep aside.
2. Clean strawberries and puree it without adding water.
3. Preheat oven at 180 deg C until the temperature reaches (10 mins) Sieve flour in a mixing bowl. Add sugar, salt, baking powder and mix well.
4. To this add all the rest of the ingredients – puree, vanilla or strawberry extract, apple cider vinegar, oil, flax mixture, food colour if adding.
5. Use whisk or a spatula for mixing. Do not over mix. The batter will be slightly airy because of vinegar puree and baking soda.
6. Grease a 9 inch round pan with oil. Line the bottom with butter paper. Pour in the prepared cake batter.
7. Bake in middle rack for 25-30 mins or until the tooth pick inserted comes out clean.
8. Invert over a wire rack to cool completely.
9. For butter cream frosting: Place soft butter at room temperature in a bowl with icing sugar, strawberry puree and extract if adding.
10. Beat using hand blender in low speed first and then gradually increase the speed until the frosting is pale, light and fluffy.
11. 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.
12. Apply the frosting over the cake. I used bread knife to spread over the cake to cover it completely.
13. 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.

Stays good for 2-3 days at room temperature or 1 week in fridge.