Eggless Chocolate Strawberry Cake Recipe

Why will you💖this cake?

• 100 % egg-free cake recipe 
• A Low-calorie recipe you want to go more without any guilt!
• Fail-proof recipe.
• A sweet and tangy strawberry flavour of the cake you will not resist.
• Quick and easy to make.
• The recipe requires only minimal utensils.
• No fancy equipment or techniques.
• Flavour improves with the next day.

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 sugar.

Oil- use cooking oil without any flavour.

Yogurt - whole milk works well as the cake rises very well.

Butter- I use salted butter. Free to use whatever you like.

Cocoa powder - use pure cocoa powder for the best results.

Strawberries- use fresh ones if you have them; otherwise, go for frozen ones.

Flour- self-raising flour; it is premixed with baking powder and salt.

Chocolates - you can use any chocolates/chocolate chips. I use Lindt Lindor's assorted chocolate balls and cocoa powder to prepare the chocolate ganache.

Milk - fat-free milk

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:

1. Combine sugar, oil, yogurt, butter, chopped strawberries and cocoa powder into 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.
     
2. Next, add flour slowly while whisking to avoid any lump formation. (Image 2 below)
   • If not using self-raising flour, consider adding baking powder and baking soda to the all-purpose flour.
     
3. 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)
   
4. Bake at 180 degrees centigrade for 35- 40 minutes or until the skewer inserted comes out clean.
   
5. Cool it completely and remove it from the tin.

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 start to 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 flavour.
• 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

1. Use fresh strawberries for the best aroma and flavour of the cake.
2. Rinse and blot dry strawberries before use.
3. 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.
4. Skip cocoa powder if using dark chocolate chips for making chocolate ganache.
5. Line the cake tin before preparing the cake batter. It will save you time.
6. The cake should be cooled before removing it from the cake tin.
7. Make sure that the chocolate ganache should be slightly warm.
8. Give the cake sufficient time to set the ganache before serving.
9. Always store the strawberry chocolate cake in the fridge.