Eggless Strawberry Zucchini Cake

A beautiful combination of earthy zucchini and bright strawberry frosting, this Eggless Strawberry Zucchini Cake is frosted naked for a beautiful and colorful easy summer cake. 

If you’re looking for more easy naked cakes, check out some of my other favorites like Simple Naked Birthday Cake, Orange Ginger Carrot Cake, Vegan Lemon Chamomile Tea Cake, Banana Bread Semi Naked Cake, or Chocolate Cherry Whipped Cream Cake. 

A Quick Look At The Recipe

• Recipe Name: Eggless Strawberry Zucchini Cake
• Ready In: 1 hour 45 minutes
• Makes: 2 layer 6-inch cake
• Main Ingredients: salted butter, light brown sugar, zucchini, strawberries, powdered sugar
• Flavor Profile: lightly spiced zucchini cake with sweet strawberries
• Dietary Info: eggless, no seed oils
• Difficulty: Medium
• Why You’ll Love It: beautiful eggless summer cake, perfect for a BBQ!

Why You’ll Love This Recipe 

• Seasonal Produce: This easy summer cake uses seasonal produce for a light zucchini cake with fresh strawberry buttercream. 
• Eggless Cake: This naked cake is moist and fluffy without the need for eggs. If you have an egg allergy or if you simply just run out of eggs, you'll love this easy eggless cake. Also, try my Pumpkin Spice Chocolate Zucchini Cake Without Eggs for another amazing eggless cake recipe.
• Naturally Pink: I use fresh organic strawberries in the buttercream for a beautiful naturally colored pink strawberry naked cake! Also, check out Strawberry Snack Cake for another naturally colored pink cake.
• Organic Cake: I use organic ingredients in this Eggless Strawberry Zucchini Cake for a completely organic cake that is so much better than anything store bought!

This Eggless Strawberry Zucchini Cake is the matching human cake to my Strawberry Zucchini Cake for Dogs. So if you’re planning a dog party and are baking for both humans and pups, you can use many of the same ingredients and make both cakes! The humans will love this simple strawberry naked cake and the dogs will go nuts for their dog friendly version. 

I was making John John’s cake last week for his birthday when I realized that Delaney and I needed cake to celebrate with him! So I made this strawberry naked cake with many of the ingredients I used in John John's cake! This zucchini cake is light and summery, perfect for any summer birthday or BBQ.

If you are planning a party, check out other recipes like Organic Pink Lemonade, Coconut Vanilla Bean Mini Cookies, Lemon Tahini Hummus and Homemade Sourdough Discard Whole Wheat Crackers.

Ingredients 

• Zucchini: Organic zucchini makes this cake super moist, be sure to use a fine grater when grating.
• Light Brown Sugar: I use homemade light brown sugar, store bought also works.
• Milk: You can use your favorite milk, dairy or non dairy. I used organic coconut milk for flavor.
• Pastry Flour: I use organic pasty flour, but you can also use cake flour too. You can make your own Homemade Organic Cake Flour and use that too.
• Coconut: Organic unsweetened fine shredded coconut gives this cake great texture and flavor. 
• Cinnamon: I use a hint of cinnamon, my favorite is organic Korintje cinnamon. Check out the Best Cinnamon to Bake With for more info on cinnamon.
• Baking Powder: Make sure to baking powder not soda. For more info on leavening agents, check out the Difference Between Baking Soda and Baking Powder.
• Strawberries: Fresh organic strawberries are in season right now, so it’s a great time to make this cake! If you don't have fresh strawberries, you can use freeze dried strawberries (or power). Check out Strawberry Buttercream with Fresh or Freeze Dried Strawberries if you want to use freeze dried instead.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker’s Tips for Eggless Strawberry Zucchini Cake 

• Always weigh ingredients for the best results.
• Make sure to use soft butter. 
• If you’re using unsalted butter just add ¼ teaspoon of salt to the batter. 
• Make sure to use a fine grater, using a large grater can result in a texture that is not ideal and can be gummy. 
• You can use any kind of milk you like, I used coconut for flavor. But, cow's milk or almond milk is also fine.
• I use Ateco tip #827 but this is totally optional. You can use a different tip or no tip at all. 
• Be sure to store this cake in the fridge because if the fresh strawberries. 

How to Make an Eggless Strawberry Zucchini Cake

1. Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, zucchini, and brown sugar.

2. Mix on low until combined and there are no butter chunks. 

3. Add the coconut milk, flour, coconut flour, coconut, baking powder, sea salt, and cinnamon.

4. Mix on low until combined.  

5. Transfer to the prepared cake pans, about 15 ounces each. Bake for 30 to 35 minutes or until a toothpicks inserted in the center comes out clean. Allow to cool completely in the pans. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions). 

6. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and strawberries. Mix on low until combined and then speed mixer up to high and mix for 2 to 3 minutes, or until light and fluffy. 

7. Transfer the frosting to a piping bag with Ateco tip #827. Place the first cake layer on a plate and pipe a spiral of frosting starting at the outer edge and working your way into the middle. Place the second cake layer on top and repeat this process.

8. Top with sliced strawberries. 

Recipe FAQ’s 

More Eggless Cake Recipes

Eggless Chocolate Carrot Cake

Eggless Chocolate Chip Cookie Cake

Eggless Birthday Cake With Cream Cheese Frosting

Pumpkin Spice Chocolate Zucchini Cake Without Eggs