Strawberry White Chocolate Cake | Eggless Whole Wheat Cake

A slice of strawberry white chocolate cake

Strawberry White Chocolate Cake | Eggless Whole Wheat Cake

Course Dessert

Cuisine Indian, International

Keyword Easy eggless cake recipe, Easy strawberry cake, Eggless strawberry cake, Fresh strawberry bake, Fruit cake with chocolate, How to bake a strawberry cake, Strawberry white chocolate cake, Whole wheat cake with fresh strawberries

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 244kcal

Equipment

Measuring cups and spoons
Convection oven
Whisk and spatula
Bowls for mixing the batter
Sauce pan for making compote

Ingredients

1.5 cups of whole wheat flour
½ cup sugar see notes
1 teaspoon baking powder
½ teaspoon baking soda
½ cup oil
1 cup chopped fresh strawberries
100 grams white chocolate chopped into chunks
1 cup buttermilk see notes
1 teaspoon vanilla extract
¼ cup water

Strawberry compote Topping for the Cake

10 fresh strawberries
3 tablespoon of palm jaggery syrup you can use normal sugar
1 teaspoon fresh ginger shredded
1 clove

Instructions

To Make Fresh strawberry compote

Wash and hull the strawberries. Chop them roughly. Take the chopped berries in a sauce pan and heat.
Once they start cooking, add palm jaggery syurp, ginger and cloves to it. Let this simmer, until the berries lose their shape and turn into a mush.
It takes around 15- 20 minutes. Using a potato masher, mash the berries roughly. Take it off the stove, let it cool completely.
Store it in an air-tight container and refrigerate.

To Make the Cake

Grease an 8 inch round cake tin, lay it with parchment paper. Preheat the oven to 170C
In a large bowl, take together flour, baking powder and soda and whisk them well together.
In to the same bowl add sugar, chopped strawberries and white chocolate and mix them well into the flour mixture.
Mix together buttermilk, vanilla extract and oil in a measuring jug, whisk well and add this liquid to the flour mixture.
Using a spatuala, mix the contents in one direction. Slowly add ¼ cup of water and mix well. Pour the batter into the prepared tin.
Bake the cake for 35-45 minutes or until a skewer inserted in the center comes out clean.
Remove the cake from the oven, let it sit for 5 minutes, then carefully remove it to a wire rack. Let it cool completely.
Allowing the cake to rest is very important before removing the cake from the tin. Been there and done that, have patience or you will end up with half the cake in the pan and half in your hand.
I spooned some fresh strawberry compote on top and served the cake.

Storing Instructions

I leave the cake overnight on the kitchen counter. If storing for more time, i recommend refrigerating in an air-tight container.
While serving from the fridge, reheat it for 10-20 seconds and enjoy it warm.

Notes

Baking temperature varies from oven to oven, so keep an eye on the bake after 30 minutes.
An 8-inch round cake without topping typically yields around 12 servings, although the exact number can vary based on slice size and cake height.
If you don't get or have buttermilk in your place, you can dilute ½ cup thick curd with ½ cup water and whisk well to make 1 cup buttermilk. I do this at times i don't have enough buttermilk in hand
Other method is use add vinegar or lemon juice to milk and let it sit for 10 minutes to curdle.
I have used white chocolate and reduced the sugar used in the cake to just half cup. If you are planning to use dark chocolate, i would recommend using ¾ cup of sugar.

Nutrition