Eggless Strawberry Cake | How to make Eggless Strawberry Cake

By Namita Tiwari  |  16th Feb 2019  |  
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  • Photo of Eggless Strawberry Cake by Namita Tiwari at BetterButter
Eggless Strawberry Cakeby Namita Tiwari
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    6

    People

4

0

About Eggless Strawberry Cake Recipe

When we think of kids' recipe, first thing that comes to mind is health. This is a guilt free, wholegrain, low calorie, delicious snack cake. Evert bite has flavour of the strawberries and the crunch of seeds.

Eggless Strawberry Cake

Ingredients to make Eggless Strawberry Cake

  • 1 1/3 cup Whole wheat flour
  • 1 cup unrefined cane sugar or castor sugar
  • 1 1 /2 teaspoon aluminum free baking powder
  • 1 pinch salt
  • 1/2 kg strawberries ( use 1 1/2 cup to puree and reserve some for arranging on top)
  • 1/2 teaspoon baking soda
  • 1/3 cup oil
  • 1/2 cup warm milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar

How to make Eggless Strawberry Cake

  1. Whisk together first four ingredients in a large bowl. Keep aside.
  2. Wash and hull the strawberries. Chop into small pieces. Now measure 1 and 1/2 cup and puree the strawberries.
  3. Take strawberry puree in a thick bottom steel wok. Cook on medium flame and reduce the mixture till thick. The colour should change and the mixture should not be runny. Let cool completely. Measure 1/2 cup
  4. Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
  5. In a large bowl, take reduced strawberry puree. Add baking soda. keep aside for 3-4 minutes.
  6. Add oil and vanilla extract and whisk well.
  7. Add flour mix in three shifts. Add a little warm milk each time you add flour.
  8. If the batter feels too thick, add 1-2 tablespoon of warm milk to get the right consistency. Mix till the batter is smooth and uniform.
  9. Pour the batter into the prepared pan. Level the top.
  10. Slice the remaining strawberries lengthwise and arrange on top of the batter.
  11. Sprinkle sugar on strawberry halves.
  12. Bake for 40-45 minutes or until the top turns brown and a skewer inserted in the center comes out clean.
  13. Remove from the oven after 10 minutes. Loosen the edges with a knife and invert on the rack to cool.
  14. Slice the next day.

My Tip:

It is important to reduce the puree. It should be thick and not runny but not as thick as jam.

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