Eggless Strawberry Cake

This eggless strawberry cake is perfect for any holiday, especially during the Festive season. This cake is so soft, spongy, moist and is filled with delicious and nutritious fresh strawberries, since it is strawberry season after all! The addition of chocolate chips also gives the perfect extra kick to cake. A slice of this eggless strawberry cake with a cup of tea will be perfect on a cold winter afternoon. If you are feeling indulgent, serve it with a dollop of whipped cream and some more fresh strawberries. Now go ahead, try it out and let me know how your kids like it! Happy New Year Everyone!

Finally, you may also like my other Christmas cake recipes like Eggless Carrot Cake, Eggless Orange Cake, Eggless Christmas Plum Cake, Christmas Plum Cake, Strawberry Streusel cake, Chocolate Marble Cake, Orange Chiffon Cake, Yogurt Lemon Cake, Coffee Cake, Pineapple Cake, Eggless Sponge Cake, Chocolate Chiffon Cake, Vanilla Cupcakes Chocolate Cake with Ganache Pound Cake, Orange Cake, Red Velvet Cupcakes and Red Velvet Cake.

Eggless Strawberry Cake 2020-12-27 01:58:58

Eggless Strawberry Cake

Serves 6
Prep Time: 00:10
Cook Time: 00:40
Total Time: 00:50

Ingredients

• 1&1/2 cups (195 grams) All purpose flour
• 1/4 tsp Salt
• 1 cup (240 ml) Plain yogurt/curd
• 3/4 cup (150 grams) Granulated white sugar
• 1/2 tsp Baking soda
• 1 tsp Baking powder
• 1/2 cup (120 ml) Olive oil or any other flavourless oil
• 1 tsp Vanilla essence
• 200 grams cut into thick slices Fresh strawberries
• 2 tbsp Chocolate chips

Instructions

• Wash and wipe dry strawberries and then slice them and keep it aside.
• Preheat your oven to 180 degrees C for 10 mins. and then grease oil and line the bottom of the 7" inch cake tin with parchment paper.
• Take 1&12 cups all purpose flour with 1/4 tsp salt in a bowl and mix well until combined.
• In another wide bowl, add 1 cup curd and 3/4 cup sugar, whisk together until smooth.
• Then add 1/2 tsp baking soda and 1 tsp baking powder, mix well and set aside for 5 mins. As the baking soda starts to react with the curd, bubbles will start to appear on the surface.
• After 5 mins, add 1/2 cup olive oil and 1 tsp vanilla essence one by one, mix well until well combined.
• Now, sift the flour and salt mixture over the wet mixture and mix well until the batter turns smooth.
• Also, add sliced strawberries and chocolate chips, mix gently.
• Finally, pour the cake batter in the prepared cake tin and bake it in the preheated oven for 35 to 40 mins or until a toothpick inserted in the center of the cake comes out clean.
• Remove from the oven and cool it for about 10 mins before removing from the pan.
• Slice it up and serve. Enjoy!

By Santhi Therese
The Indian Claypot

Preheat your oven to 180 degrees C for 10 mins. and then grease oil
and line the bottom of the 7″ inch cake tin with parchment paper.

Take 1&12 cups all-purpose flour with 1/4 tsp salt in a bowl

and mix well until combined, keep it aside.

In another wide bowl, add 1 cup curd and 3/4 cup sugar,

whisk together until smooth.

Then add 1/2 tsp baking soda and 1 tsp baking powder, mix well,
and set aside for 5 mins.

As the baking soda starts to react with the curd, bubbles will start to appear on the surface.

After 5 mins, add 1/2 cup olive oil

whisk well until incorporated.

and 1 tsp vanilla essence, mix well until well combined.

Now, sift the flour and salt mixture over the wet mixture and mix well
until the batter turns smooth.

Also, add sliced strawberries and chocolate chips, mix gently.

Finally, pour the cake batter in the prepared cake tin and bake it in the
preheated oven for 35 to 40 mins or until a toothpick inserted in the
center of the cake comes out clean.

Remove from the oven and cool it for about 10 mins before removing from the pan.
Slice it up and serve. Enjoy!