This eggless strawberry cake is made with a buttery, soft cake base, layered with fresh strawberries, topped with coconut, walnut crumb topping. Oh, so much goodness in one slice of strawberry coffee cake!
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❤️You’ll Love This Recipe
- The base layer is thin and like buttery vanilla cake with soft, tender crumbs and moist texture.
- The middle layer has fresh, soft, juicy strawberries with a combination of sweet and tart flavors.
- The top layer has a crunchy crumb topping with coconut flakes and walnuts.
Very versatile: this coffee cake can be enjoyed as a breakfast/brunch or dessert or with evening tea or coffee.
This eggless strawberry cake has different elements but it’s super easy to make.
This can be the perfect summer dessert to treat yourself and your family.
🧾Ingredient Notes
Here is the pic of the ingredients you’ll need to make this delicious, refreshing eggless strawberry cake.
- White sugar (in crumb topping): Adds sweetness and helps the topping to crisp up slightly once baked.
- Graham cracker crumbs: Instead you can use crushed digestive biscuits. For this type of topping, traditionally all purpose flour is used. But I have used graham crackers so it gives a nutty flavor with a subtle sweetness.
- Cold butter (for crumb topping): The dry mixture of crumb topping coats the fat of the butter and helps to create the crumbly texture and also adds moisture. Without butter, it would be dry and unpalatable after baked.
- Walnuts: You can use other nuts like almonds, pecans, etc.
- Coconut flakes: I prefer to use unsweetened coconut flakes.
- Applesauce: For this eggless strawberry cake, please use unsweetened applesauce. It is used as an egg replacement. It gives a moist and soft crumb to the cake.
- Vanilla: Try to use pure vanilla extract. The artificial or imitation vanilla flavor doesn’t give that good vanilla flavor.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
Prep:
- Grease a 9 or 8 inch square pan using butter or spray with cooking oil. Then line with parchment paper keeping two sides extra so it’s easy to lift after it is baked.
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
Making Crumb Topping:
1) Take graham cracker crumbs and sugar in a bowl.
2) Mix well.
3) Add cold butter pieces into it.
4) Using a fork (or pastry blender or two knives) start mashing and mixing butter into the mixture. It should look like coarse crumbs.
5) Add coconut flakes and chopped walnuts.
6) Mix well and keep this crumb topping aside.
Making Cake Batter:
1) In a bowl, take flour, sugar, salt and baking powder.
2) Whisk it until everything is incorporated well.
3) In another large bowl, add wet ingredients (melted butter, applesauce, milk and vanilla extract).
4) Whisk it well.
5) Now add dry mixture to wet.
6) Start mixing using a whisk and halfway through switch to a spatula. Fold the batter until everything is mixed. NOTE: The batter is thick (not pourable).
Assemble And Bake:
7) Add dollops of batter to the prepared pan and spread it evenly using a spatula or butter knife.
8) Evenly arrange the strawberries (cut side down) on top of the cake batter.
9) Then sprinkle the crumb topping evenly.
10) Bake into the preheated oven for 30-35 minutes or a toothpick inserted in the center of the cake comes out clean. Let it cool on a wire rack for some time and then serve warm or at room temperature.
💭Expert Tips
- Do not overmix the cake batter otherwise cake will turn out tough. To avoid over mixing, start mixing using a wire whisk and halfway through switch to spatula and fold batter until it is just combined.
- Always use cold butter to make the crumb topping. Butter has to be firm and chilled. So I would suggest chopping the butter into small pieces and put it back into the refrigerator to chill again. Meantime prep the rest of the ingredients.
- Use fresh strawberries and not frozen ones. Try to buy firm, fragrant, plump and bright red strawberries. The white or green part around the stem end meaning unripe strawberries. There should be no soft spots, bruising or mildew. Always check the underside of the container before buying to make sure there are no squashed strawberries.
🍽 Serving Ideas
- Breakfast or Brunch: Enjoy this eggless strawberry cake warm or at room temperature with a cup of coffee or tea.
- Dessert: Serve a slice of cake with a scoop of vanilla ice cream or with a dollop of whipped cream.
- This is a great make-ahead dessert or breakfast for your guests. Serve it cold the next day or slightly warm it up in the microwave before serving.
PS Tried this eggless strawberry cake recipe? Please leave a star rating in the recipe card below and/or a review in the comment section.
📋 Recipe Card
Eggless Strawberry Cake
Ingredients
For Crumb Topping:
- ½ cup Graham cracker crumbs
- ¼ cup White granulated sugar
- 5 tablespoons Unsalted butter Cold & cut into small chunks
- ¼ cup Unsweetened coconut flakes
- ¼ cup Walnuts toasted and chopped
For Cake:
- 1 cup All purpose flour (Maida)
- ⅓ cup White granulated sugar
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ¼ cup Unsweetened Applesauce
- ¼ cup Unsalted butter melted and cooled to room temperature
- ⅓ cup Milk
- ½ teaspoon Pure vanilla extract
- 1 lb Strawberries cut into half
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Instructions
- Prep: Grease a 9 or 8 inch square pan using butter or spray with cooking oil. Then line with parchment paper keeping two sides extra so it’s easy to lift after it is baked.
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Making Crumb Topping: Take graham cracker crumbs and sugar in a bowl and mix well.
- Add cold butter pieces into it. Using a fork (or pastry blender or two knives) start mashing and mixing butter into the mixture. It should look like coarse crumbs.
- Add coconut flakes and chopped walnuts. Mix well and keep this crumb topping aside.
- Making Cake Batter: In a bowl, take flour, sugar, salt and baking powder. Whisk it until everything is incorporated well.
- In another large bowl, add wet ingredients (melted butter, applesauce, milk and vanilla extract). Whisk it well.
- Now add dry mixture to wet. Start mixing using a whisk and halfway through switch to a spatula. Fold the batter until everything is mixed. NOTE: The batter is thick (not pourable).
- Assemble And Bake: Add dollops of batter to the prepared pan and spread it evenly using a spatula or butter knife.
- Evenly arrange the strawberries (cut side down) on top of the cake batter.
- Then sprinkle the crumb topping evenly.
- Bake into the preheated oven for 30-35 minutes or a toothpick inserted in the center of the cake comes out clean.
- Let it cool on a wire rack for some time and then serve warm or at room temperature.
Notes
- Do not overmix the cake batter otherwise cake will turn out tough. To avoid over mixing, start mixing using a wire whisk and halfway through switch to spatula and fold batter until it is just combined.
- Always use cold butter to make the crumb topping. Butter has to be firm and chilled. So I would suggest chopping the butter into small pieces and put it back into the refrigerator to chill again. Meantime prep the rest of the ingredients.
- Strawberry buying guide: Try to buy firm, fragrant, plump and bright red strawberries. The white or green part around the stem end meaning unripe strawberries. There should be no soft spots, bruising or mildew. Always check the underside of the container before buying to make sure there are no squashed strawberries.
- Graham cracker crumbs: You can use crushed digestive biscuits or Biscoff cookies instead.
- Walnuts: You can use any other nuts like almonds, pecan, etc.
- Unsweetened coconut flakes: You can use sweetened flakes if you have those handy.
Aditi
Looks really good and be sure I will try
Thank you and thank you for your Indian recipes
I love it even if I’m Canadian🙏🏼 🌹🌹🌹
Kanan Patel
You're welcome & Happy cooking!!