Make this yummy, low-calorie, eggless chocolate strawberry cake recipe for your loved ones on Valentine's Day, Mother's Day, or any special event, and let them know how much you care and love them!
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About the recipe
The eggless chocolate strawberry cake recipe is a simple and easy recipe with low calories that you won't mind having again!
It is a delicious and flavourful cake recipe prepared with health-friendly fresh strawberries and chocolate. The cake is super moist inside with a chocolatey flavour with juicy strawberry chunks in each bite. The fresh strawberries give this cake a unique sweet and tangy taste with a lovely fruity aroma.
Cover the cake with chocolate ganache, prepared from any of your favorite chocolates, creating a smooth, rich, glossy layer. Adorn it with fresh, red strawberries for that extra touch of elegance, making it an ideal treat for Valentine's Day, Father or Mother's Day celebrations.
This strawberry cake is a solution to easy, quick, and simple Valentine’s Day cake recipes to impress your dear ones! Bake this egg-free strawberry chocolate cake, a perfect guilt-free treat to celebrate your special day, and I promise you will pat yourself on your decision!
Do check out if you are interested in more cake recipes like walnut apple crumb, jelly cakes, Christmas tree cakes, and rainbow cake for kids!
Reasons to💖this cake?
- 100% egg-free cake recipe suitable for everyone!
- The perfect balance of sweet strawberries and bitter dark chocolate creates a delicious combination that is hard to resist.
- Perfect for special days like Valentine's Day, Mother's Day, a birthday, or an anniversary, strawberries add an extra touch of love and elegance.
- The contrast of dark chocolate with the vibrant red strawberries makes a visually stunning dessert.
Ingredients
To make this egg-free chocolate strawberry cake recipe, you need the following items:
- Sugar - I use raw cane sugar as it is low in calories. Feel free to use any.
- Oil - Use cooking oil without any flavor.
- Yogurt - Whole milk yogurt works well for the strawberry cake.
- Butter - I use butter with salt as it balances the sweetness of the cake.
- Cocoa powder - Use pure cocoa powder for the best results.
- Strawberries - Use fresh ones if you have them. 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.
- Chocolates - Use any chocolate/chocolate chips. I use Lindt Lindor's assorted chocolate balls and cocoa powder to prepare the chocolate ganache.
- Milk - fat-free milk to melt the chocolate for ganache.
Check the recipe card for the quantity of ingredients.
How to make eggless strawberry chocolate cake
Check out the video below for the step-by-step guide. Subscribe to my YouTube Channel to stay up to date on all my new videos!!
This recipe is one of the easiest and quicker Valentine's cake recipes you can prepare in a few hours with minimal effort. So, without saying much, let's get into more details:
Prepare a cake
The first step for an eggless chocolate 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).
- Make sure to rinse and blot dry strawberries before use.
- Slice stems off at the top and then slice them into little chunks. This way, you can enjoy these chunks in each bite.
- Use salted butter as it balances out the sweetness of the cake.
- Next, add flour slowly while whisking to avoid lump formation (Image 2 below).
- If not using self-raising flour, consider adding baking powder and baking soda to the all-purpose flour.
- Pour batter into a lined cake tin. Level off the top with the help of a spatula and tap gently to remove bubbles if entrapped (Image 3 below).
- Bake at 180 degrees centigrade for 35- 40 minutes or until the skewer inserted comes out clean.
- Cool it completely and remove it from the tin.
Chocolate ganache
To make chocolate ganache use any chocolates you have + cocoa powder if the chocolates are not dark. Follow these steps to make ganache:
- Add chilled milk (low-fat or fat-free) to the cocoa powder in a bowl.
- Stir well to dissolve the cocoa powder completely.
- Pour this into the chocolates (mix of hazelnuts, milk, and dark chocolates) and microwave for 30 seconds.
- Stir to mix well.
Note: Take care not to overburn the chocolates. If 30 seconds is not enough to melt the chocolates, microwave for every 10 seconds till you get the desired results. Stir well chocolate ganache to make sure all the chocolates have melted completely.
Decorate the cake
- 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 (image 1 below).
- Decorate with sliced strawberries (see image 2 below).
Note: Allow the chocolate ganache to cool slightly before pouring it over a cake.
Refrigerate
- Once you cover the cake with chocolate ganache, keep the cake in the fridge for at least 30 minutes to set the ganache.
- Slice and serve the best eggless chocolate strawberry cake!
Storage suggestions
- Store this egg-free strawberry chocolate cake in the fridge.
- Please do not keep this cake at room temperature for more than 1-2 hours as the strawberries spoil quickly.
- The cake stays fresh for up to 2 days if you keep it in the fridge.
Substitutions
- Use dark chocolate chips instead of chocolates while making the ganache for a richer chocolatey flavor.
- If not calorie-conscious, substitute milk with butter (1 tablespoon) to melt the chocolates for the ganache.
- For vegan options, consider using vegan yogurt and butter.
- Use frozen strawberries if fresh ones are not available.
- For the gluten-free cake, make use of gluten-free flour or almond flour.
Tips
- Use fresh strawberries for the best aroma and flavour of the cake.
- Rinse and blot dry strawberries before use.
- The cake batter should be thick and dense; otherwise, the juice released from the strawberries during baking will loosen the cake and make it more fluid.
- Skip cocoa powder if using dark chocolate chips for making chocolate ganache.
- Line the cake tin before preparing the cake batter. It will save you time.
- The cake should be cooled before removing it from the cake tin.
- Make sure that the chocolate ganache should be slightly warm.
- Give the cake sufficient time to set the ganache before serving.
- Always store the strawberry chocolate cake in the fridge.
…… before you leave …………
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Recipe
Eggless Chocolate Strawberry Cake Recipe
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Equipment
- 1 mixing bowl
- 1 spatula/whisk
- 1 cake tin
- 1 Oven
Ingredients
- ½ cup sugar
- ¾ cup yogurt
- ½ cup oil
- 1 tablespoon butter
- 3 tablespoons cocoa powder
- 1 cup flour
- 150 g strawberries
chocolate ganache
- few chocolates
- 2 tablespoon milk
- 1 tablespoon cocoa powder
Instructions
Cake preparation
- Combine all the cake ingredients and whisk in a mixing bowl.
- Pour cake batter into a lined cake tin.
- Bake at 180°C for 35-40 minutes or until the inserted skewer comes clean.
- Cool it completely before removing it from the cake tin.
Chocolate ganache
- Dissolve cocoa powder in chilled milk.
- Pour this over the chocolates and microwave for 30 seconds.
- Stir it well using a spoon.
Decorating the cake
- Pour this chocolate ganache over the cake and spread it uniformly.
- Decorate with sliced strawberries!
Refrigerate
- Keep in the fridge for at least 30 minutes to set the chocolate ganache.
- Slice and serve this chocolate strawberry cake, and enjoy!
Video
Notes
Nutrition
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Natalie says
Beautiful cake perfect for Valentine's Day. I will definitely bake it. Thank you for this recipe.
Julie says
I’m obsessed with how easy this recipe is!!!
nancy says
love that this coco cake has no eggs
Giangi Townsend says
Perfect for Valentine's as well as Easter brunch. I cannot wait to make it it looks delicious!
Kalin says
This is perfect for Valentine’s Day! I’m always looking for egg swaps when baking and I’m so curious how it turns it with the yogurt. Looks delicious!