I have never been fully confident about baking a cake. I am always very hesitant to try a recipe which involves baking. Moreover, Since I do not use eggs baking has been an experiment so far until recently I found the perfect substitute for eggs. Thick whole milk yogurt is your go to ingredient instead of an egg. There definitely is a difference in texture between an eggless cake and the one baked with eggs, but there is absolutely no compromise in the taste. 

Here is the recipe for Eggless Strawberry Cake with fresh strawberry puree with yogurt, honey and sugar. I hope you enjoy this light and moist cake. 

INGREDIENTS:

All Purpose flour / Maida – 2 cups

Fresh strawberries – one small basket (around 10 strawberry)

Honey – 2 tbsp

Sugar – ½ cup or more based on the sweetness required.

Baking powder – ¾ tsp

Baking soda – ½ tsp

Yogurt – ½ cup

Safflower oil / vegetable oil – 2 tbsp

Salt – a pinch

METHOD:

Preheat oven to 350 F.  Coat a round baking dish with oil or butter and keep it ready.

In a deep bowl, sieve the all purpose flour, baking powder, baking soda and the salt.

In a blender, add the strawberries, honey and salt. Blend it to make a smooth puree. Your strawberry sauce is now ready.

Now, add 1 to 1.5 cups of the puree to the dry ingredients in the bowl and mix well. Keep the rest of the puree to use while serving.

At the end, add the yogurt and mix well.

Pour this mixture into the baking pan and bake for about 20-25 mins. Bake until an inserted skewer comes out clean.

Strawberry – yogurt cake is ready.

In a serving plate, place a piece of the cake and add the strawberry sauce on top. The sweetness of the cake with the tartness of the strawberry sauce is a heavenly combination.