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Home » RECENT POSTS » Eggless strawberry cake recipe, buttercream frosting

Eggless strawberry cake recipe, buttercream frosting

March 24, 2020 by Raks Anand 20 Comments / Jump to Recipe

eggless-strawberry-cake

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.

strawberry-cake-recipe

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.

eggless-strawberry-cake
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4.5 from 2 votes

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 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.

Eggless strawberry cake method:

  1. Take a small bowl with flax meal and mix well hot water to it. Keep aside. step-2-flax-egg
  2. Clean strawberries and puree it without adding water.step-1-puree
  3. 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.step-3-dry-ingredients
  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.step-4-wet-ingredients
  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.step-5-mix
  6. Grease a 6 inch round pan with oil. Line the bottom with butter paper. Pour in the prepared cake batter.step-6-pour
  7. Bake in middle rack for 25-30 mins or until the tooth pick inserted comes out clean.step-7-baked
  8. Invert over a wire rack to cool completely.step-8-invert
  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.step-9-butter-cream
  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.decorate eggless strawberry cake

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

eggless-strawberry-cake-recipe

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Filed Under: BAKING, BEGINNER BAKING, EGGLESS CAKES, RECENT POSTS

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Reader Interactions

Comments

  1. Sriya Vinoth Kumar

    April 1, 2020 at 12:49 pm

    5 stars
    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.

    Reply
    • Raks Anand

      April 1, 2020 at 1:54 pm

      Thanks dear!

      Reply
  2. Sangeetha

    April 2, 2020 at 1:47 pm

    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

    Reply
    • Raks Anand

      April 2, 2020 at 3:12 pm

      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 🙂

      Reply
  3. Mythraeyi

    April 10, 2020 at 7:21 am

    Is Flax meal absolutely essential? What can be a substitute?

    Reply
    • Raks Anand

      April 10, 2020 at 1:06 pm

      It is egg replacer. You can use plain yogurt, same amount

      Reply
      • Sujatha Suresh

        October 12, 2020 at 5:55 pm

        Should we measure half cup strawberry and then purée or purée and then measure out half cup of it?

        Reply
        • Raks Anand

          October 13, 2020 at 7:36 am

          I pureed about a cup and measured it and used in the cake and frosting. Did not measure before pureeing.

          Reply
  4. Sowmya

    April 11, 2020 at 3:50 am

    Hi Raks,

    In the ingredients list baking soda is mentioned but in the procedure (step 3), baking powder is mentioned. Which one to use?

    Reply
    • Raks Anand

      April 11, 2020 at 6:01 pm

      So sorry will update it. It is baking soda.

      Reply
  5. Anu

    April 22, 2020 at 5:01 am

    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..

    Reply
    • Raks Anand

      April 22, 2020 at 8:44 am

      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.

      Reply
  6. Pireetha

    June 21, 2020 at 6:26 pm

    Hi, Can we skip apple cider vinegar? What can be replaced it with?

    Reply
    • Raks Anand

      June 22, 2020 at 2:08 pm

      You can swap with lemon juice.

      Reply
  7. Chandana

    July 10, 2020 at 10:16 pm

    Hi mam flax meal means flax seed raw powder are dry roast powedr

    Reply
    • Raks Anand

      July 11, 2020 at 4:05 pm

      Raw powdered dear

      Reply
  8. Kirtiga

    August 30, 2020 at 4:29 am

    This cake came out really good. Tried it for my son’s birthday. Thank you.

    Reply
    • Raks Anand

      August 30, 2020 at 7:04 am

      Thank you so much for your feedback 🙂

      Reply
  9. vimala

    January 1, 2021 at 9:32 am

    can we use normal vinegar.?

    Reply
    • Raks Anand

      January 1, 2021 at 6:28 pm

      Yes

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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