Name: Eggless Mocha Strawberry Cake recipe by Vaishali Nagarajan at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: Strawberries- 170 grams; All purpose or plain flour – 1 1/2 cups or 187 grams; Granulated Sugar – 1 cup+ 2 tablespoons or 230 grams; Baking powder- 3/4 teaspoon; Cocoa powder – ½ cup + 2 tablespoons or 75 grams; Baking soda – 1/2 teaspoon; Salt – 1/2 teaspoon; Oil – ½ cup / 118 ml; Coffee extract- 2 tablespoons or use same amount strong coffee decoction; Buttermilk- 1 cup or 240 ml (If you don’t have buttermilk, use 1 cup milk+1 tsp vinegar); Warm water- 2 tablespoons; Cornflour- 1 tbsp

ABOUT Eggless Mocha Strawberry Cake RECIPE

I find that strawberries go really well with chocolate and coffee and so I thought to combine all three to make this cake. An eggless rich, fudgy chocolate and coffee (aka mocha) cake with a burst of strawberry flavour

Ingredients Serving: 10

Strawberries- 170 grams
All purpose or plain flour – 1 1/2 cups or 187 grams
Granulated sugar – 1 cup+ 2 tablespoons or 230 grams
Baking powder- 3/4 teaspoon
Cocoa powder – ½ cup + 2 tablespoons or 75 grams
Baking soda – 1/2 teaspoon
salt – 1/2 teaspoon
oil – ½ cup / 118 ml
Coffee extract- 2 tablespoons or use same amount strong coffee decoction
Buttermilk- 1 cup or 240 ml (If you don’t have buttermilk, use 1 cup milk+1 tsp vinegar)
Warm water- 2 tablespoons
Cornflour- 1 tbsp

Instructions

Preheat the oven to 350 degree F or 180 degree C. Line a 22 cm cake tin with parchment paper and grease the sides and paper with little oil. Sieve flour, cocoa powder, cornflour, salt, baking powder and baking soda to a dry bowl.
Sift it 3 more times and whisk until combined. Sifting of the flour is a very important step so do not skip this. Clean, wash and completely pat dry the strawberries. Cut strawberries into quarters.
To butter milk add sugar and mix until dissolved. Add the oil and water and beat it well. Add the coffee extract and beat it until it is well combined.
Add the wet ingredients to the dry and mix until just combined. Pour into greased tin. Then place the strawberries cut side up over the batter and bake for 15 mins.
Turn down oven to 170°C and bake for a further 40 mins or until a skewer inserted in the centre comes out clean or with a few crumbs attached. Check in 2-3 places for doneness.
If browning too much, cover the top with foil. Allow it to cool completely before flipping it onto a wire rack and then a plate. Serve it with whipped cream. I find that the cake tastes better the next day! :)