Eggless Strawberry Cake

By DK on Sep 11, 2010
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
Ever since I discovered Greek Yogurt a year back, I have been using it extensively in my cooking and in daily diet. Until then I was forced to go with either whole milk or 2% fat free yogurt since the fat free types had ingredients which worried me. I personally am of the opinion that better whole fat than fat free with artificial ingredients. Since we have no idea of the long term effects, I am better off knowing what I have to do with whole fat - yes - exercise! Which on hindsight doesn't seem to be such a bad thing. So with this Greek styled Yogurt though is fat free, at least does not have scary stuff in the ingredients list. It has only live cultures which is what Indian Yogurt is anyways all about. So its like having best of both the worlds :) Though I am not against using fats for my baking, sometimes when it does not warrants the use, or if it can be made with less fat, I opt for that. Like in this cake recipe.
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
Agreed, that the strawberries looked awesome and luscious at the Farmer's market, but I still think my better half went overboard. He got this HUGE basket and I am forced to look for ways to use them. My Strawberry jam that I made just 2 weeks back is still unfinished and making it again did not sound that great to me. While going through the bookmarks folder in my browser, I came across this recipe from Gourmet.Com. They had used raspberries and I considered switching the berries.  I also reduced the fat from the original recipe and made minor changes to make this a guilt free dessert. Eggless Strawberry Yogurt Cake Recipe (Low Fat) It missed neither that butter I partly skipped nor the rich buttermilk including the egg. The texture was slightly fluffy and moist. It was not overly sweet - the type we like. I also added cane sugar to top it which added to the look of the cake. Make sure not to over mix the batter.
References

recipe adapted from gourmet.com

Basic Information
Prep Time: Under 30 min
Cook Time: Under 30 min
Serves: 6 people
Yield: Makes one 9 inch cake
Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tbsp unsalted butter, softened
  • 1-3/4 tbsp vegetable oil
  • 2/3 cup Sugar
  • 1-1/2 tbsp cane sugar (or use regular sugar)
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup Fat free Greek Yogurt mixed with little water (or use buttermilk)
  • 1 generous cup fresh strawberries, sliced thinly (about 5 oz)
Method
1
Preheat oven to 350°F with rack in middle.Grease a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt.
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
2
Beat butter,oil and 2/3 cup sugar with an electric mixer at medium-high speed
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
3
until pale and fluffy, about 2 minutes, then beat in vanilla.
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
4
Gently, mix in flour mixture in 3 batches,
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
5
alternating with buttermilk,
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
6
beginning and ending with flour, and mixing until just combined. Do not over beat the batter. Fold in the chopped strawberries.
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
7
Spoon batter into cake pan, smoothing top.
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
8
Scatter sliced strawberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
9
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes (depends on your oven).
Eggless Strawberry Yogurt Cake Recipe (Low Fat)
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.You can enjoy it with whipped cream on top, ice cream or just on its own. Eggless Strawberry Yogurt Cake Recipe (Low Fat)
8 members have made this recipe!
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33 Responses to “Eggless Strawberry Cake”
  1. Anita

    Thanks for this lovely recipe! I had to bake it for a whole hour but when it came out it was fabulous.

  2. Fatima Pais

    Hi. Some got this right but some like me got it completely wrong this time. I don’t know why but the cake just flopped. It sank and even after baking for over an hour, remaining soggy and almost raw inside and at the bottom. In fact the next day it was a gooey mess and I couldn’t even pick up a piece it just stuck. Is the butter/oil in this recipe enough? I’ve never used such small quantities while baking a cake. Please advise.

  3. RK

    Hi , this is my first time on your blog. N I must say it’s maintained very well. Ur articles recipes seem to be useful as I see a lot of compliments to you. 1stly this is my second attempt at baking eggless cake and instead of whole strawberries I added the purée to it in the mixture. My cake was very squishy on the base the top was nicely golden but the base was even after baking many times remained the same. Could you pls tell me what could have gone wrong? Thanks

  4. Esha

    Baked this yesterday for my Mom’s Birthday – It was amazing.
    My parents loved it! thank you !

  5. Karen

    :wink: Thanks for the wonderful recipe. I baked this healthy cake together with my niece. We love it!!

  6. Thanks for the recipe DK. I tried it yesterday and we all loved it.

  7. Sahana

    can i use plain store bought youghurt instead of buttermilk?

  8. Sahana

    yummy!can i use plain store bought yoghurt instead of buttermilk?vanilla essence would be fine?thanks-sahana

  9. Shilpi

    The cake turned out great! My kids totally loved it:). Thanks for sharing!

  10. Kanchan

    This look yummy! Going to make this now! :lol:

  11. Dipti

    This cake came out really well. Preparation was very simple. I had to keep it a little longer than 30mins for the cake to be done. Once cooled, the cake tasted very light and I felt healthy pampering myself on this treat!! :lol:

  12. Doreen

    First of all well done for a super website.Secondly have you got a recipe of gluten free cake without eggs and margerine or butter. Thankyou

  13. priya

    I have followed your steps.. it came out pretty well, except for the strawberry turning out very soft not being nutty or fruity
    Is that the cooked taste of strawberries, but the overall taste of the cake was good
    we enjoyed it !!!!!!
    Thanks DK!! keep rocking !!!!

  14. I have the same problem as the rest of the girls…always didnt came out good, the crust went gold but underneath its not baked :/ in my country we do not have greek yougrt so I used plain one. But the raw dough was awesome :D

  15. Priya

    Followed it to the letter but it sank and the bottom was squishy. Wonder what I shd do to correct?

  16. Priya

    Did everything right but used cupcakes moulds and it collapsed completely. :(

  17. This recipe is superb. My hubby just loved this delicious cake. I served it with double cream. :-D

  18. what if i don’t have Fat free Greek Yogurt or buttermilk? i don’t know where to buy them

    Just use regular plain yogurt

  19. meenakshi

    The strawberries in the cake seem to turn really mushy and look like jelly…this has happened everytime I use strawberries..the crust had turned brown but the inside is not…any suggestions to remedy this?

  20. Aabha

    Thanks for sharing this great recipe. Could you kindly email or post the recipe for greek yogurt.
    Thanks

    Mine is store bought – but you can use thickened yogurt. see how to make your own thickened yogurt from this post: http://chefinyou.com/2010/08/shrikhand/

  21. Strawberry yogurt cake!!! It looks so moist and yummy!!

  22. This looks SO good. I can almost taste it!

  23. Very nice blog and mouthwatering recipes. good job !…… :roll: :)

  24. Now this is on my to do list next time i lay my hands on some strawberries.

  25. Lovely recipe, peeping strawberries look cute in the cake.

  26. Wow.. mouth watering recipe.. looks soo tempting !!

  27. love strawberry cakes and this one looks perfect.

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