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5 from 3 votes

Eggless Fresh Strawberry Cake with cream cheese frosting

A vegan fresh strawberry cake with moist tender crumb and 2 delicious layers of frosting.
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 9 -18
Author: Khushboo


  • For preparing strawberry puree
  • 400 grams Fresh Strawberries washed then hulled and sliced .
  • 1 tablespoon sugar
  • Final strawberry puree used is 1.5 cups/ 310 ml
  • Dry ingredients-
  • 2 plus 3/4 cups / 360 grams – All purpose flour/ maida
  • ¼ cup / 32 grams - Corn flour / Corn starch *
  • 1 teaspoon Lemon zest optional but recommended
  • 1.5 cups / 310 grams - raw sugar/ granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • Wet ingredients-
  • ¾ cup / 160 ml- canola oil
  • ½ cup / 150 ml - Dairy free yogurt *
  • 1 tablespoon Lemon juice
  • 1 teaspoon vanilla extract


  • Sprinkle sugar on the sliced Strawberries, cover and let it sit for 30 minutes to an hour.
  • Preheat the oven at 180 deg C/ 350 deg F.
  • Prepare the pan by lightly greasing with oil and then sprinkling some flour on the base and sides.
  • Cut a parchment paper tracing the base of the pan and place it in the pan.
  • Sift and measure dry ingredients in a bowl.
  • Puree the strawberries.
  • Measure and place wet ingredients in another bowl.
  • Now add the wet ingredients to the dry ones slowly.
  • Use a whip/ balloon attachment to whip the batter.
  • Whip until mixed without lumps, do not over mix.
  • Pour the batter into the pan and tap the pan gently on the counter to let the air bubbles escape if any.
  • Place a rose pin in the center of the pan if available. Refer to the tips mentioned above in the post.
  • Bake on the middle rack for 35-40 minutes or until the toothpick inserted comes clean or with few tender crumbs and not liquid batter.
  • After 15 minutes, loosen the sides of the pan with a butter knife.
  • Invert the cake carefully and cool it completely on a wired rack.
  • If decorating then cover the cake with cling and foil wrap , place it in the fridge for 3-4 hours or overnight for easy handling while frosting.


All ingredients need to be at room temperature.
I have used 10” square pan .
This recipe makes one 9 “ cake / 10 “ cake or 9*13 cake, Bundt cake.
For one 8” cake or two 6 “cakes simply cut the recipe in half – baking time will vary accordingly.
Use yogurt of your choice. (No sour yogurt please)
If sugar granules are big then pulse it in a blender after measuring so that it melts quickly in the batter.
Substitute corn flour with equal amount of All purpose flour.
The consistency of batter needs to be thick so I don’t feel the need for extra liquid. Use a teaspoon liquid at a time if batter feels difficult to whip.
Substitute lemon juice with vinegar .


Serving: 18g