Eggless Chocolate Strawberry Cake Recipe

A rich and delightful cake made with wholesome, fresh strawberries and chocolate. Each slice is irresistibly moist, bursting with deep chocolatey goodness and juicy strawberry pieces. The fresh berries add a naturally sweet-tangy flavor and a refreshing fruity aroma that makes this cake truly special! Perfect for festive baking.

If you love real fruity flavors, don’t forget to check out my walnut-apple crumble, fruit cream, and fruit raita recipes, where you can use a variety of fresh fruits in one delicious dish!

Ingredients

To make this egg-free chocolate strawberry cake recipe, you need the following items:

Strawberry - Use fresh ones for the perfect fruity, refreshing flavor. Slice them in two ways, one lengthwise (for decoration) and the other as small chunks (for incorporating into the cake).

Flour - Self-raising flour; it is premixed with baking powder and salt. If you don't have self-rising flour, use ½ teaspoon of baking powder and ¼ teaspoon of baking soda.

Yogurt - Whole milk yogurt works well for the strawberry cake. It replaces the eggs.

Butter + oil - I prefer using both oil and butter. Use butter with salt, as it balances the sweetness of the cake. Use whatever you like.

Chocolate - Use any chocolate/chocolate chips. I use Lindt Lindor's assorted chocolate balls and cocoa powder to prepare the chocolate ganache.

Are you a chocolate lover? You must try these quick and easy chocolate fudge stars!

See the recipe card for quantities.

How to make eggless strawberry chocolate cake

Prepare a cake

The first step for a fresh strawberry cake recipe is to prepare a cake using fresh strawberries and cocoa powder in the following way:

Combine sugar, oil, yogurt, butter, sliced strawberries, and cocoa powder in a bowl and whisk well (Image 1 below).

Next, add flour slowly while whisking to avoid lump formation (Image 2 below).

Pour batter into a lined cake tin. Level off the top with the help of a spatula and tap gently to remove bubbles (Image 3 below).

Bake at 180°C for 35-40 minutes or until the skewer inserted comes out clean. Cool it completely and remove it from the tin.

Chocolate ganache

For ganache, I use cocoa powder with milk chocolate as follows:

Add chilled milk to the cocoa powder in a bowl. Stir well to dissolve the cocoa powder. Pour this into the chocolate (mix of hazelnuts, milk, and dark chocolates) and microwave for 30 seconds. Stir to mix well (images below).

Note: Avoid burning the chocolates. If 30 seconds is not enough to melt the chocolate, microwave for 10-second increments until the desired results are achieved. Stir the chocolate ganache well to get a smooth consistency.

Decorate

Pour the chocolate ganache over the cake and spread it uniformly with a spoon using gentle pressure. Start at the center of the cake and work outward. Decorate with sliced strawberries.

Note: Allow the chocolate ganache to cool slightly before pouring it over a cake.

Refrigerate

Once the cake is covered with chocolate ganache, chill it for at least 30 minutes to set. Slice and serve the best eggless chocolate strawberry cake made with fresh strawberries!

Storage Suggestions

Store this egg-free strawberry chocolate cake in the fridge. The cake stays fresh for up to 2-3 days if stored in the fridge.

Avoid storing this cake at room temperature, as the strawberries spoil quickly.

Tips

1. Use fresh strawberries for the best flavor.
2. Keep the batter thick to prevent it from becoming too runny.
3. Skip cocoa if using dark chocolate chips for ganache.
4. Line the cake tin for easy removal.
5. Cool completely before removing the cake from the tin.
6. Pour slightly warm ganache and let it set.
7. Store the cake in the fridge.