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.
  • Cook time:
  • Prep time:
  • Serves: 6 people
  • Yields: Makes one 9 inch cake
  • 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)
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.
2. Beat butter,oil and 2/3 cup sugar with an electric mixer at medium-high speed
3. until pale and fluffy, about 2 minutes, then beat in vanilla.
4. Gently, mix in flour mixture in 3 batches,
5. alternating with buttermilk,
6. beginning and ending with flour, and mixing until just combined. Do not over beat the batter. Fold in the chopped strawberries.
7. Spoon batter into cake pan, smoothing top.
8. Scatter sliced strawberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
9. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes (depends on your oven).
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)

Recipe Reference

recipe adapted from

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8 Member Reviews

By Fatima on Mar 5, 2014

This cake looked so lovely and since my neighbour is vegetarian I thought of baking it for her.  Unfortunately, of all the recipes that I have tried so far, this one flopped for some reason.  Everything went fine, but even after baking for over an hour, the cake just didn't bake enough and was very soft and soggy inside and at the bottom.  I can't understand why.  Is the quantity of Butter and Oil given in the recipe enough?  This is the smallest quantity I have ever used when baking a cake.  I wonder what went wrong

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By Aakanksha on Feb 6, 2014

I saw this recipe, some 3 years back but then strawberry season was gone, so at that time I'd made it with mangoes (which tasted yumm, by the way). So finally today I made this recipe, I used buttermilk instead of Greek Yogurt and also lots and lots of strawberries.... and added Strawberry flavor instead of vanilla.... It turned out really awesome.... Thanks DK!!

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By Rowan on Oct 3, 2019

I love this recipe. I sub all different kinds of fruit to go inside.. kiwi is really good :) I also change the butter to banana and the oil to apple sauce... It works out perfectly for me every time

By Anita on Apr 6, 2014

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

By Fatima on Mar 4, 2014

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.

By RK on Feb 1, 2014

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

By Egg Substitutions | Mrs Winters Home on Sep 14, 2013

[...] Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist. Recipes: Blueberry Boy Bait;Strawberry Yogurt Cake [...]

By Ecomil – Egg Substitutions on Aug 30, 2013

[...] Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist. Recipes: Blueberry Boy Bait;Strawberry Yogurt Cake [...]

By Esha on Aug 23, 2013

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

By Kiwi Buttermilk Cake ~ Eggless | Cook By Book on Jul 11, 2013

[...] Recipe adapted from here [...]

By .:: { Kitchen } Eggless Strawberry Yogurt Cake ::. | All Things Steph on Jun 26, 2013

[...] Eggless Strawberry Yogurt Cake Adapted from Chef In You [...]

By Karen on May 11, 2013

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

By Tanusree on Apr 25, 2013

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

By Sahana on Feb 21, 2013

can i use plain store bought youghurt instead of buttermilk?

By Sahana on Feb 21, 2013

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

By Shilpi on Jan 22, 2013

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

By Kanchan on Dec 25, 2012

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

By Dipti on Aug 11, 2012

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:

By Doreen on Jul 24, 2012

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

By priya on Jul 17, 2012

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 !!!!

By Pamela on Jun 2, 2012

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

By date-night dinner – 3.11.12 – a series of unfortunate events (with a mostly yummy ending) « humble feast on Mar 13, 2012

[...] and chopped parsnips for roasting while I started on carrot cake (which I very loosely based on this recipe). Thinking that it would cook more quickly (and be cuter) as cupcakes, I split my batter into [...]

By Priya on Feb 26, 2012

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

By Priya on Feb 26, 2012

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

By smitha k on Feb 19, 2012

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

By jolene on Nov 4, 2011

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

By meenakshi on Feb 17, 2011

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?

By Aabha on Oct 8, 2010

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:

By Ameya on Sep 13, 2010

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

By Vanessa Nielsen on Sep 12, 2010

This looks SO good. I can almost taste it!

By Amreen on Sep 12, 2010

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

By vanamala on Sep 12, 2010

looks very nice...

By sheba on Sep 12, 2010

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

By Sanjeeta kk on Sep 12, 2010

Lovely recipe, peeping strawberries look cute in the cake.

By Hari Chandana on Sep 11, 2010

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

By Sayantani on Sep 11, 2010

love strawberry cakes and this one looks perfect.