Easy One Bowl Strawberry Cake. Vegan Strawberry Cake with whipped coconut cream or strawberry beet buttercream frosting. Vegan Spring Cake Easy Strawberry Cake Recipe. Pin this post.
Strawberries are appearing all around. All ripe and pretty and delicious. What do you do with the load when you are tired of eating them as is? Make cake! This cake is adapted from my 1 bowl Orange Cake. Easy, tasty and ready within minutes. Blend up the strawberries with non dairy milk. Add to the bowl of dry flours, mix and bake.
For more pink color, add some cooked beet along with the strawberries in the blender. Serve the cake with lightly sweetened whipped coconut cream and strawberries or strawberry preserves. For a frosting, blend soaked cashews with strawberry preserves, a good pinch of salt and vanilla to a frosting consistency. Or make vegan buttercream frosting with the preserves + beet puree. Frost the cake and decorate with fresh strawberries! We finished up this one with some masala chai every evening.
I use 1/2 cup non dairy milk and a loaded cup of strawberries for the wet in the cake. You can also use just strawberries. Use 2 cups of chopped strawberries, puree and use instead of the 1/2 cup milk + strawberry puree.
More cakes from the blog
- 1 bowl Orange Cake
- Cream Cheese Marble Pound Cake
- Basic Vegan Yellow Cake
- Peanut Butter Chocolate Marble Cake
- Vegan Chocolate Layer Cake with Chocolate PB Ganache
- Gingerbread Cake
The cake is incredibly moist and soft. For stronger strawberry flavor, blend in some strawberry preserves along with the fresh strawberries or make a layer cake with the preserves between the layers!
1 Bowl Strawberry Cake Recipe
Ingredients
Dry:
- 1 cup (120 g) whole wheat flour or pastry flour
- 1/2 cup (62.5 g) unbleached white flour or all purpose flour
- 1 tbsp starch like cornstarch or arrowroot starch
- 3/4 tsp (0.75 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
Wet:
- 1/2 cup (122 ml) non dairy milk
- 1 cup (144 g) chopped ripe strawberries (loaded) scant 1.5 cups
- 1 tsp white vinegar or use apple cider vinegar
- 1 tsp vanilla extract
- 3/4 cup (219 g) unrefined or raw sugar
- 2 tbsp oil
Instructions
- Preheat the oven to 365 degrees F / 185ºc. Line or grease a cake pan. In a bowl whisk all the dry ingredients really well.
- Add all wet ingredients except oil to blender and blend until smooth. Add the blended puree to the dry bowl. Add oil. Mix to make a smooth batter. Transfer the batter to the cake pan and even the top with a spatula if needed.
- Bake at 365 degrees F / 185ºc for 35 to 45 minutes or until a toothpick from the center comes out clean. It depends on the pan, oven and moisture content of the strawberries.
- Cool in the pan for 10 minutes, then remove from the pan and cool on the wire rack for another 10 minutes or longer before slicing. Serve with whipped coconut cream and fresh strawberries or strawberry preserves.
Notes
Add 2 tbsp strawberry preserves or more strawberry flavor. For a layer cake: Divide the batter into 2 cake pans to make thinner cakes. Layer with strawberry preserves and frost with your favorite pink frosting. Easy frosting: blend soaked cashews with strawberry preserves, a good pinch of salt and vanilla to a frosting consistency. Nutritional values based on one serving
Nutrition
Cassie Tran says
April 14, 2016 at 1:19 pmI love anything berries–they’re my favorite fruits! This cake looks so soft and fluffy!
Kimberly says
April 14, 2016 at 1:24 pmIs there a way to make this without sugar? Can I substitute maple syrup?
Richa says
April 14, 2016 at 1:32 pmMaple would add too much liquid. How about some stevia? or use some coconut sugar or date sugar + stevia,
Helen says
April 17, 2016 at 2:30 pmYou suggested coconut sugar to me a few weeks ago when I was asking about substitutions for cane sugar. I complained that it was too expensive but bought some anyway.
Yes, it was expensive but it is gorgeous. I like to think of cakes as a ‘treat’ – to be savoured not guzzled – and the addition of something special like coconut sugar just made things extra delicious.
I will be trying this recipes next. Last week I made the apple banana bread. It is lovely.bHow I appreciated a one-bowl recipe! Baking is fun, but by anyone’s standards, washing up is a chore.
I like to think that this recipe works with other berries, and I shall be trying a number of variations. Blueberry would be amazing. It’s very hard to find fresh berries here which are genuinely tasty. I find frozen berries far better taste wise and will probably be experimenting with those instead. Yes, they lose texture, but this rarely matters in baked goods anyway.
Keep blogging! You are genius.
Helen X
Richa says
April 17, 2016 at 3:20 pmYes, blueberries should be wonderful. Since the berries are blended anyway, texture doesn’t matter. Serve up with some berry compote and whipped coconut cream or ice cream! You are right, we do the same thing with desserts. So even if there is some sugar in the cake, it usually lasts 3 to 4 days, so each serving is small. Coconut sugar is definitely more expensive, but is also low GI than regular sugar. so glad you loved the banana bread!
Helen says
April 20, 2016 at 1:36 pmYesterday was my 50th birthday. I found a large punnet of fresh blueberries outside my flat door – along with a note from a very dear friend (who has very little money), saying that she was sorry for such a small present, but that it was all she could afford, and that she thought that I might appreciate it…….
You bet! it was perfect!!
Guess what I did yesterday evening? Yep…made myself a cake! It was such fun. All for me. I’m single and unwell and often alone and it turned a dreaded birthday into something really special.
Thank you Richa! You wrote up a perfect recipie with perfect timing!
Much love
Helen
Richa says
April 20, 2016 at 1:52 pmBelated Happy Birthday Helen. I am so glad the the cake turned out well and made your birthday a bit special. Hope you feel better soon. Have a wonderful day today.
Richa
Margarita says
April 14, 2016 at 7:23 pmRicha – I will make this one this weekend. I made the one bowl orange cake and it was delicious. I’m sure this one will be as well.
One request: Can you come up with the same concept, one bowl, but chocolate ?
That would be awesome!!!
Thanks again for your wonderful recipes ????
Richa says
April 14, 2016 at 8:10 pmThanks! I have a chocolate cake mix on the blog, which is a recipe by Miyoko. You can use that to make a 1 bowl cake. Just add the dry mix, add in the water + oil + vinegar, mix and bake. http://www.veganricha.com/2015/07/vegan-chocolate-cake-mix.html
Personally, I prefer some melted chocolate in my chocolate cake as the chocolate makes the cake extra moist. the melted chocolate makes the recipes 2 bowls. it is a simple recipe that makes lovely cake. http://www.veganricha.com/2016/02/vegan-chocolate-cake-with-chocolate-peanut-butter-ganache.html
Margarita says
April 15, 2016 at 2:42 pmRicha
Thank you so much for your prompt response.
These recipes look great …. Will give my feedback after I make them.
You are the best ! Have a lovely weekend.
Margarita
artistwagoodi says
April 14, 2016 at 7:43 pmThe orange one-bowl cake was so great, this is a no-brainer. I want to try it with chocolate also. Maybe substituting some of the flour for cocoa.
Richa says
April 14, 2016 at 8:11 pmYou mean strawberry chocolate cake. That would be lovely. Add about a 1/4 cup cocoa instead of flour.
Lisa says
April 14, 2016 at 8:14 pmI made this tonight! Lovely little “everyday” (heh) cake. I’d bought a lot of strawberries, so I made a strawberry sauce to go on it (just strawberries, sugar, and vanilla, cooked till thick & partially puréed). The cake would be very nice with chai, and in fact I may plan on that for breakfast!
I used all King Arthur white whole wheat flour, and I doubled the vanilla, because I like to double the vanilla in stuff. 🙂 Also, I used coconut vinegar (of course you can’t taste it, but that’s what I used), and I *really* loaded up the cup of strawberries. I thought I might have ruined the cake when I poured the almond milk straight into the flour mixture instead of into the blender, but it turned out just fine despite my gaffe. I baked for 36 minutes. Thanks!
Richa says
April 14, 2016 at 8:15 pmyay! awesome! the cake should come out well with a 1/4 cup liquid here and there. Strawberries are very juicy and depending on their size and the measurement (large pieces will end up with less berries and smaller with more in the cup), the amount of puree will vary. i have made it with 1.5 cups of chopped berries and it comes out fine. The baking time also varies for that reason. so glad yours worked out beautifully. And you are right, we ate ours every evening with masala chai!
Marieke, The Vegan Food Criticd says
April 15, 2016 at 7:45 amI seriously hate doing the dishes, so don’t be surprised that I love one bowl recipes! And for some reason one bowl recipes are much harder to mess up. So no mess and a perfect cake, sounds good!
Megan says
April 15, 2016 at 9:11 amYum, this looks gorgeous and so moist!!
Amy | The Whole Food Rainbow says
April 16, 2016 at 1:38 pmCAKE! It looks and sounds so good! We’re a long way off strawberry season here though but I’m looking forward to it! 🙂
Helen says
April 18, 2016 at 3:35 amI’ve just noticed that the recipe contains cornflour/arrowroot.
I have some in my cupboard, used for sauces/custard etc but have never ever heard of it being used in cake baking. What does it do?
Helen says
April 18, 2016 at 3:45 amI’m also keen to eliminate white flours from baking as well as breadmaking but am aware that messing around with flour substitutions can lead to trouble.
You pointed out to me a few weeks ago that there was room for experimenting in breadmaking as the water and flour ration could be adjusted at the kneading stage and so some degree of freedom was afforded.
I’ve just bought some lovely wholegrain spelt flour having been told that it was really versatile and can work very well in cake making, although warned that it needs less water than wholemeal wheat flour. So far I’ve only used it in a recipe that calls for spelt specifically.
Do you think wholegrain spelt might work in place of both the flours here? I see that you tell one reader above that the recipe was forgiving enough to allow for a 1/4 cup variation in fluid used so I am hoping that this might mean that the recipe might also allow for a variation in flour variety.
What do you think?
And do you have a general tips and tricks for eliminating the white stuff in cake making?
A lot of US recipes use white wholewheat and white pastry flour but we don’t have these here in the UK. This is one reason I bought the spelt flour – hoping it might provide a useful alternative.
Your insight would is really valuable.
Thanks
Helen x
Helen says
April 18, 2016 at 3:52 amSorry, I meant wholewheat pastry flour in the above comment, not white pastry flour. We don’t get these wholewheat variesties here – we just get plain wholemeal, strong for breads, or standard for everything else.
You gave me a useful link a few weeks ago which questioned the viability of all these label in providing an accurate description of flour utility anyway. It was interesting!
X
Richa says
April 18, 2016 at 10:54 amHi Helen,
Yes Spelt flour works well in baking, much better than wheat flour, as Spelt makes less dense results. Use all 1 1/2 cups of Spelt flour in this cake with the rest of the dry ingredients(starch etc). The starch serves many purposes, it acts as a binder like egg and also adds a bit of lightness to the batter.
Wheat flour (whole wheat or whole meal) are just different names as that link mentions. You can use all whole wheat flour as well. Wheat flours have a strong flavor of the wheat and can also make quite dense end result, so I generally add a bit of white flour to balance it out. That way the cake has quite some whole grain flour without being overwhelmingly dense or tasting wheaty instead of the desired cake flavor.
In general you can substitute Spelt for both wheat or wheat pastry flour without issues in the cake. If you substitute white flour with Spelt, you might need a bit more liquid. Grains differ by country and so does the milling which affects the liquid absorption. So always adjust the batter if needed before baking. Mix up the ingredients and if the batter is incredibly stiff and muffin like, add in some more liquid like non dairy milk. If the batter is too runny, add in some more flour. Hope this helps.
Helen says
April 18, 2016 at 1:34 pmThis is music to my ears. Immensely helpful. Just as I had hoped.
Thank you so very much for sharing your knowledge.
I have high hopes for the spelt I have bought. The ‘easy spelt bread’ I have already made was just gorgeous and I’m keep to experiment further.
I think spelt is going to get more and more popular. It is getting easier and easier to find. Do give us some spelt recipes won’t you?
And thanks for the information on the arrowroot. Maybe its abscence in UK cake recipes is just a UK peculiarity. Or maybe I’ve just not done enough vegan baking to know. I prefer arrowroot in general for sauces etc I have to admit.
Xx
Richa says
April 18, 2016 at 1:47 pmI have a couple of spelt recipe on the blog. http://www.veganricha.com/?s=spelt
Also do try with the arrowroot. I use it for thickening as well and in many other places.
Helen says
April 18, 2016 at 2:24 pmMany thanks for the link.
I will certainly be using arrowroot in you recipe. I have no reservations about using it in baking. I just haven’t used it before in anything other than sauces etc,. What I meant to say above was that I prefer arrowroot over cornflour, not that I prefer to reserve the use of arrowroot for sauces etc. I find the idea of using it in baking very interesting. The fact that it binds etc makes it sound almost indispensable for baking without eggs. I just never ever see it in UK baking receipes. Maybe we are really missing something….
Helen xx
CJ says
April 24, 2016 at 9:26 amYUM! This is sweet and moist and delightful!
I made this today (for breakfast!). It was fabulous. I topped it with So Delicious Coco-Whip and strawberries. I didn’t add the beets or extra strawberry preserves, and it was just great!
Made it in an 8×8 as I couldn’t find my cake pan. Baked it to perfection in 34 minutes.
CJ says
April 24, 2016 at 10:29 amAlso, upon rereading the recipe I notice that I blew it and put 1 cup instead of 1/2 cup non-dairy milk. Still turned out fine (somehow)! Next time, I’ll be more careful.
Richa says
April 24, 2016 at 11:28 amYay! so glad it worked out. The batter might have been runnier and would have needed a few minutes more to cook. I usually add a good load of strawberries and since they vary in the moisture they add to the recipe, the cake works ok from thick to thin batter range with adjusted baking time.
masala girl says
April 30, 2016 at 4:27 pmricha this sounds amazing! perfect for a summer afternoon treat!
Britni says
June 13, 2016 at 11:59 amTried this out after searching extensively for a dense strawberry cake, similar to the cakes my french mother in law often makes. When I saw the picture for this recipe I knew I had to go for it.
I didn’t have whole wheat flour on hand so I used a buckwheat flour mix instead (“uh oh” I can hear you say). Yeah I can’t recommend it. Even though it was only a fraction buckwheat (the rest was whole wheat pastry flour), as probably assumed, the buckwheat flavor takes over the cake. I actually did a layred cake with one layer mango and the other one strawberry with raspberry preserves and glaçage in the middle and two layers of glaçage on top. It was awful pretty but tasted like a big pancake. lol.
Anyway, I do want to praise the recipe for its moist, dense qualities. I will for sure be making it again WITHOUT buckwheat. Will be sure to come back later to let you all know how that goes.
Finally, the cake did get eaten (devoured, actually) by the kids who preferred my cake over lemon bars, so that’s a win at least, right? 😉
Richa says
June 13, 2016 at 12:14 pm🙂 I say its a win if everyone ate it :). Do try it it with just wheat or unbleached white flour.
Monica says
June 24, 2016 at 5:19 amCould I substitute while wheat for all purpose gluten free? How would affect the dry mixture. This sounds delicious but I am afraid it will be too dry… thanks!
Richa says
June 24, 2016 at 9:41 amI haven’t had good luck with gf flours in baking cakes. They work with muffins, but tend to either fall or make gummy cakes or loafs. I would suggest trying the gf all purpose to make muffins and see how they hold up in terms of texture and then try a cake. gf flours tend to dry up during baking as well, so use more oil and once the muffins are baked, cover them to cool.
Melinda says
June 25, 2016 at 9:52 amI made this yesterday and unfortunately it did not turn out as I expected.
First, it was way too sweet for my taste (next time I would add only half of the sugar) and next, it did not taste like strawberries. I added 1.5 cup of ripe strawberries. The cake was moist and soft, but tasted just like sweet sponge cake. Do you think that I could add strawberries even more – to get that strawberry flavor, or it would ruin the recipe?
Richa says
June 26, 2016 at 6:33 pmYou can use 2 cups or slightly more strawberries and no non dairy milk. the flavor depends on your flours and strawberries. It cake has a mild strawberry flavor immediately out of the oven that gets stronger as the cake sits. You can add some strawberry extract to the cake and use strawberry in the frosting to add more flavor.
Deepti says
October 7, 2016 at 3:48 amAnyone tried this with Raspberry? Just that I have heaps in my freezer and would like to use it so just wondering..
Richa says
October 7, 2016 at 10:04 amIt should work with raspberries too. the raspberry seeds will add the texture to the cake.
Lyn says
February 2, 2017 at 10:27 pmThis strawberry cake looks positively scrumptious, and you photographed it so beautifully too! I’d so love to try making it, but is there any way it could be made with baking powder instead of baking soda? If that is a viable option, I’d be so grateful if you could let me know the correct amount of baking powder to use in place of the 3/4 tsp baking soda called for in your lovely recipe. Also, with regard to the 1 cup whole wheat flour or pastry flour called for, I was wondering if I should use whole wheat cake and pastry flour or white unbleached cake and pastry flour. I’d so appreciate any advice about which flour would be best to use here. (I think I’ll be opting to use 2 cups of frozen strawberries rather than the 1/2 cup of milk + strawberry puree.) I really hope I’ll be able to achieve the gorgeous colour and delectable texture seen in your photos! Thank you so much for sharing this and so many other great recipes.
Richa says
February 3, 2017 at 1:11 pmUse 2 tsp baking powder instead. You can use any of the flours you listed. People have reported that the cake turns out berrier with a combination of berries, so you may want to try a cup of strawberries and a cup other mixed berries.
Jenn says
March 25, 2017 at 3:26 pmHello! I will be trying this cake soon. Do all the strawberries need to be blended? I like a little chunk of fruit. 🙂 I love so many of your recipes! You have been a great help to my slow conversion to vegan. Thank You!
Richa says
March 25, 2017 at 6:43 pmYes blend the given amount. You can chop up a few more starwberries and fold it in the batter and then bake.
Heidi says
March 31, 2017 at 10:31 amHi, would this work for cupcakes? Do I just decrease the cooking time? I’d really like to use this recipe for my daughter’s 1st birthday this weekend!
Richa says
March 31, 2017 at 11:43 pmyes u can. bake 24 to 27 mins
cody says
May 9, 2017 at 11:13 pmfor the cashew frosting, how many cups of cashews and strawb jam would I need? making for my daughters first birthday 🙂
Richa says
May 10, 2017 at 10:49 am3/4 cup raw cashews soaked for atleast an hour in warm water, 1/3 cup refined coconut oil, melted,1/2 cup jan, a good pinch of salt, 1/2 tsp vanilla extract. taste and adjust sweet by adding sugar
Kip Baumann says
May 14, 2017 at 9:45 pmYour cake looks amazing and I plan to make it as an option for my daughter’s 8th birthday party next weekend! To make it healthier, I’m hoping to use date sugar and flaxseeds in place of the cornstarch. Any thoughts on how much flaxseed to use and whether it may cause trouble?
Richa says
May 15, 2017 at 2:07 pmyou might want to make a test batch like a half or quarter recipe to see if the date sugar will affect the texture and flavor. You can use 1 tbsp flaxmeal.
Elizabeth says
May 20, 2017 at 8:12 pmwhat kind of oil?
Elizabeth says
May 20, 2017 at 8:23 pmwhat kind of oil for the cake?
Elizabeth says
May 20, 2017 at 8:48 pmIf making cupcakes, do I grease the paper muffin cups? If so, what do you recommend? Thank you!
Rebecca Claire Dale says
July 8, 2017 at 12:46 pmThis was easy and delicious – thanks for a great recipe. I made this in a heart shaped silicone mold, greased with olive oil in the misto, and they popped out beatifully. My non-vegan kids ate ’em up!
Anuja says
August 9, 2017 at 11:30 amCan I use regular sugar instead of raw sugar? Also can I double the recipe? Some recipes turn out gummy when doubled.
Richa says
August 19, 2017 at 12:13 amyes use any sugar.
Doubling a recipe sometimes needs additional changes. You have to keep track of the batter and see if it needs additional flour to adjust. Baking time also increases if the pan size increases. Gummy results are usually because of under baking (the cake needed more time to bake) or because wet ingredients balance is more than the dry.
Ann says
December 12, 2017 at 3:35 amMostly I love Richa’s recipes, this one I found average. I used 1 cup wholewheat flour to 1/2 cup plain flour – the ratio sounded wrong from the start, and I found it too wheaty, more bready than cakey. If using wholewheat flour, I would normally stick to a ratio of 1:1. If you used pastry flour instead of whole wheat flour, I think it would have been nice. Also, I didn’t find it enough strawberries (maybe the wheat taste was overpowering?) Luckily, I had added in another 1/2 cup quartered (unpureed) strawberries, as well as 1 diced mango, just because I love big chunks of fruit in my cakes. With the added fruit, it was tasty and moist. If not for the added fruit, it probably would have been dry (again, I blame too high a wheat flour ratio here. I doubt you would have the same problems with pastry or plain flour).
Richa says
December 12, 2017 at 10:01 amHi Ann, It may depend on the wheat flour brand. Some brands have wheatier taste than others based on the wheat berries used. half wheat and white is definitely a better ratio for cakes when in doubt. whole wheat pastry flour can tend to taste wheaty depending on the brand as well. Spelt usually has the milder flavor. I’ll add it to the recipe notes. I am glad you added the fruit to help.
Snigdha says
February 17, 2018 at 4:27 amHi Richa, firstly thank you for creating such wonderful and easy to make recipes. I tried this one almost to the T. Just added tapioca starch instead of corn as that’s what I had and 3/4 cup of soy milk (instead of 1/2). The strawberry flavour was spot on – I did add a couple of tbsps of strawberry preserve. However the texture was chewy, almost not done. I baked it for about 50 mins and the toothpick came out clean. The cake tasted very dense. Not sure what went wrong and how I can make it better.
Richa says
February 17, 2018 at 10:42 amWhat flour did you use? Chewy cake if you used wheat/while flour can be because the moisture content was more than what the flour needed, or if the baking powder was old or got neutralized before baking. I am thinking it was the moisture with the additional milk. Sometimes the strawberries have a lot more moisture as well, so together they might have added more.
Abi says
May 26, 2018 at 2:49 pmHi Richa, can I substitute buckwheat flour for whole wheat flour in this recipe?
Richa says
May 26, 2018 at 3:50 pmno. Buckwheat flour is gluten-free and behaves very differently. You would need to make a blend of buckwheat, almond flours and some starch such as potato starch or tapioca starch and use that blend for baking. Try a few of my gluten-free cakes here https://www.veganricha.com/category/gluten-free/gluten-free-baking
Zach says
January 6, 2019 at 7:49 pmYummy cake! I was out of cashews so just topped with cashew ice cream and it was perfect. If I were to make for non vegan friends I would probably skip the whole wheat flour but I enjoyed the earthy flavor.
Anna says
February 23, 2019 at 4:57 amhi there Richa
So I baked this cake today – and usually EVERY recipe from your works out great BUT this did not –
so I have two questions:
1.what kind of pan did you bake yours in – I used a spring form and it felt too big. I was going to use my square pan and I think it might have been better
2. my cake didnt rise – like at all – it ended up being a dense, nicely flavoured puffy cookie 🙂 it was silly how little it rose.
I was wondering if there was too much liquid? or pan too big? or just… dont know.
any ideas?
Richa says
February 23, 2019 at 11:35 pmhmm, i used 8 inch pan. How big was your pan?
What was the consistency of the batter. If it didnt rise, then it seems like there was extra moisture and it did rise but fell during baking.
it could also be old baking powder
Anna says
February 24, 2019 at 8:14 amSame size. And yes it fell. So it must have been too liquidy. Tasty tho. Will have to try again at some point.
Richa says
February 24, 2019 at 11:20 amyes if it fell then there was too much moisture. Fruits and fruit purees can be tricky at times as when you make the batter, they will not have released all moisture into the batter and the batter might feel thick. Let the batter sit for 10 mins, then mix in more flour to get almost stiff batter and then bake
Beelynda says
April 23, 2019 at 6:42 amAmazing recipe, I want to do this for my baby 1st birthday cake smash but she doenst eat any process sugar. Can I swap this to homemade date paste?
And the oil for applesauce? Not too worry about the oil.
Thank you, I love your recipes.
Richa says
April 23, 2019 at 10:28 amomit the oil and blend the dates withthe strawberries. That should work. Bake one muffin with the batter to see if the texture and flavor are ok, so you can adjust it before baking the whole cake. adjust with more flour if the muffin is gummy, more dates if its not sweet enough, more vanilla for flavor etc
Beelynda says
April 25, 2019 at 3:54 pmThank you for your kind answer. Made 2 cupcakes, they taste amazing , the consistency was awful. Gummy but cooked. Went ahead anyway and made the cake. Went worst. Cooked outside and uncooked inside.
😓
Richa says
April 25, 2019 at 7:48 pmif the muffins dint rise, then it needed more flour. That happens when either the moisture is too high or baking powder is old. fruits can be sneaky that way as they keep leaking moisture during baking. and the dates would add some too. how many dates did you use? i think a banana cake wouldbe a better idea as ripe bananas are really sweet and wouldnt need sweetener. You can add chopped dates or raisins instead of blending
Beelynda says
April 26, 2019 at 4:07 amI think you are right. I’m going to make a bananas bread instead. On my way to your recipes again!
I used a 1:1 ration. The cup cakes did rise but the cakes didn’t. Thank you again
Sharon says
July 3, 2019 at 7:18 amThe flavour was great, I made the cake yesterday. It raised a little bit but it was not a fluffy cake at all. I used Brodie’s pastry flour which often makes cakes and baked items extra fluffy.
Richa says
July 3, 2019 at 12:30 pmstrawberries can sometimes have too much moisture which can make the batter too moist. so the batter will rise during baking but fall. you may have to add a bit more flour.
Danielle says
July 3, 2019 at 10:00 amGreat recipe. I added about 1 cup of diced strawberries and baked it in an 8×8 square pan. I just added a splash more soy milk to replace the oil. It came out perfect–so moist and with a great strawberry flavor. I highly recommend the diced strawberries addition! Thank you for the recipe.
Richa says
July 3, 2019 at 10:28 amawesome! great idea!
viv says
December 28, 2019 at 10:14 pmI found the cake is very dense. How do I make it fluffy without using eggs?
Richa says
December 29, 2019 at 11:16 amyou might have needed more flour. The cake should be moist but still fluffy. Was it gummy? or was it dense because of the whole grain flour. You can also use all all purpose flour
Dia says
May 13, 2020 at 2:28 amHi can we put corn flour I don’t no what is corn starch and how abt jaggery replacement
Richa says
May 13, 2020 at 3:38 pmYes use corn flour (Indian white corn flour is actually cornstarch ) . Yes jaggery powder is ok. You might need to add a tbsp or so more flour if the batter is not thick