This Eggless Strawberry Cake is a soft, buttery gluten free vanilla cake with sugar coated strawberries on top of the cake itself! It is so delicious and the best part is, it’s gluten free, nut free, egg free and easily dairy free (vegan)! Not only is this cake the perfect size for when a layer cake is just too much, but it’s super easy to make!
Even though it’s gluten free and eggless, the vanilla cake is so moist it stays soft even the following day. The strawberries on top of the cake create a lovely sweetness that isn’t overbearing. It’s a must try!
If you’re looking for more strawberry recipes, check out my viral Strawberry Sugar Cookies, Strawberry Filled Cupcakes, No Bake Strawberry Pie, Strawberry Red Velvet Cake, Chocolate Strawberry Whoopie Pies, and my Strawberry Buttercream.
Reasons To Love This Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Buttery- This cake is moist and soft even the next day!
- Fresh Sugar Coated Strawberries- They’re baked on top of the cake and get a beautiful sweetness to them.
- Maple Syrup- We use it in this cake which gives it this lovely sweetness.
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature or the cake will be toon liquidy.
- Granulated Sugar- We need 1 cup plus an additional tablespoon for sprinkling.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- White Vinegar- It helps everything rise.
- Maple Syrup- You can use pure or your favorite brand.
- Fresh Strawberries- 12 strawberries, halved and hulled
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Make sure to use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Make sure the maple syrup you use is gluten free and vegan.
How to Make this Recipe with All Purpose Flour
- Use 1 ½ packed cups of regular flour (252 grams).
- Only use ½ cup of milk.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Eggless Strawberry Cake
Here are the steps to make this cake!
Step 1: Hull the Strawberries
Wash and dry the strawberries. Cut off the green tops. Cut the strawberries in half and then cut out the cores so the halves are flatter. Let the strawberries dry on a paper towel or clean dish towel.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together all the gluten free flour, baking powder, baking soda and salt.
Step 3: Make the Homemade Buttermilk
In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir. Let sit 5-10 minutes, stir again; it will appear chunky. That's normal.
Step 4: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 5: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
Step 6: Add in the Wet Ingredients
With the mixer on low speed, slowly beat in the cornstarch water mixture, the homemade buttermilk, the extra 2 tablespoons of milk and the syrup. The mixture will look chunky, that's normal.
Step 7: Add in Dry Ingredients
With the mixer on low speed, slowly add in the gluten free flour mixture a little at a time until just combined.
Step 8: Scoop the Batter
Using a spatula, scoop the batter into a greased pie dish and smooth the top with a butter knife.
Step 9: Arrange the Strawberries and Sprinkle the Sugar
Arrange the strawberry halves on top of the batter close together but without being on top of one another.
Sprinkle the remaining tablespoon of sugar over the entire top of the cake, covering the strawberries.
Step 10: Bake the Cake
Bake the cake in the center rack at 350 degrees Fahrenheit for 65-70 minutes until golden and slightly springy when carefully touched.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Make The Homemade Buttermilk- Measure out the ½ cup of the milk of choice. Add in one ½ tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Hulling the Strawberries- Cut the strawberry in half. Take your knife and carefully scoop out that core. There are other ways to do it but this is my preferred method.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the pie dish, gently smooth the top with a butter knife prior to baking.
- Bake Until Golden- When baked, this cake has a deep golden top. The first day the top will be crispy. By day two, the top will be very soft.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake the night before.
If making the night before, keep the cake in the pie dish, covered with aluminum foil in the fridge.
No. Frozen strawberries have way too much liquid and the cake would be a wet mess.
You can replace the syrup with an equal amount of pure vanilla extract.
It won’t create the same sweetness that the syrup does but it still will taste delish.
Keep the cake in the pie dish and only remove slices as needed. Keeping it in the pie dish helps to keep it soft.
Cover the top of the pie dish with aluminum foil and keep at in the fridge for up to 2 days.
If desired, let the cake come to room temperature prior to serving.
I do not recommend freezing this cake as it gets very wet when defrosting.
Other Easy Cake Recipes You'll Love
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📖 Recipe
Eggless Strawberry Cake
Ingredients
- 1 ½ cups gluten free flour (I use a 1:1 gluten free flour that contains xanthan gum)
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 6 tablespoons unsalted butter or vegan baking stick, room temperature
- 1 cup granulated sugar plus 1 tablespoon for sprinkling
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- ½ cup plus 2 tablespoons milk of choice , kept separate
- ½ tablespoon white vinegar
- 1 ½ teaspoons maple syrup
- 12 medium/large strawberries washed, halved and hulled
Instructions
- Preheat the oven to 350 degrees and butter a pie dish using butter or a vegan baking stick.
- Wash and dry the strawberries. Cut off the green tops. Cut the strawberries in half and then cut out the cores so the halves are flatter. Let the strawberries dry on a paper towel or clean dish towel.
- In a large bowl, whisk together all the gluten free flour, baking powder, baking soda and salt.
- Measure out ½ cup milk of choice. Pour the ½ tablespoon of white vinegar into the measuring cup with the milk and stir. Let sit for 5-10 min and stir again. It will appear chunky and that’s normal.
- In a small bowl, combine the 2 heaping tablespoons of cornstarch with 3 tablespoons of water. Using a spoon, mix together until it has a thin, watery consistency. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
- With the mixer on low speed, slowly beat in the cornstarch water mixture, the homemade buttermilk, the extra 2 tablespoons of milk and the syrup. The mixture will look chunky, that's normal.
- With the mixer on low speed, slowly add in the gluten free flour mixture a little at a time until just combined.
- Using a spatula, scoop the batter into a greased pie dish and smooth the top with a butter knife.
- Arrange the strawberry halves on top of the batter close together but without being on top of one another.
- Sprinkle the remaining tablespoon of sugar over the entire top of the cake, covering the strawberries.
- Bake the cake in the center rack at 350 degrees Fahrenheit for 65-70 minutes until golden and slightly springy when carefully touched.
- Let the cake cool in the pie dish. When ready to serve, simply cut into slices.
Theresa
Everyone in my family likes strawberries and now we have a favorite recipe!
Perfect summer dessert. Make two if you are expecting company
Lee
So glad!!
john
This cake is a perfect cake for a spring day!