strawberry mini loaf cake eggless
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Eggless Strawberry Cake

Course Dessert
Cuisine Cakes
Keyword eggless, mini loaf cake, strawberry, strawberry cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Noopur


  • 200 g All Purpose Flour
  • 150 g Caster Sugar
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 120 ml oil
  • 120 ml thick curd - or plain Greek Yoghurt
  • 160 ml milk
  • 40 g strawberry pulp/puree/preserve - you can leave some chunks of strawberries in the puree
  • 1 tsp vanilla extract
  • few drops strawberry essence - optional for additional aroma
  • a drop pink food color - optional
  • some chopped strawberries to fold in the batter - optional


  • Preheat the oven to 160°C. Prepare two 8" round pans or a mini-loaf pan or a cupcake tin with non-stick spray. Put a parchment paper at the bottom if using a round pan.
  • Sift together flour, baking powder, baking soda and salt in a bowl and keep aside.
  • In a large bowl, add the thick curd, milk, strawberry pulp and sugar and beat it with a whisk for couple of minutes till well combined.
  • Add oil and vanilla and strawberry essence and mix till they get emulsified and you get a homogeneous mixture.
  • Gently fold in the dry ingredients in 2 batches till you get a smooth batter without lumps. You can fold in some chopped strawberries at this stage too.
  • Pour the batter into the pan and bake for 30-35 minutes for a round pan and for 20-25 minutes for mini-loaf pan. A toothpick inserted in the center should come out clean.
  • Remove the pan from oven and let it cool for 10 minutes before de-moulding the cake. Cool the cake on a wire rack completely before frosting.