Eggless Strawberry Zucchini Cake


Cakes & Cupcakes Naturally Colorful Desserts No Seed Oils Eggless High Altitude Spring Summer | Published June 17, 2024 by Mimi Council

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A beautiful combination of earthy zucchini and bright, fruity 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, or Chocolate Cherry Whipped Cream Cake

eggless strawberry zucchini cake

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 his cake! This organic cake is light and summery, perfect for any summer birthday or BBQ.

eggless strawberry zucchini cake

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: This organic 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 summer cake.

Naturally Pink: I use fresh organic strawberries in the buttercream for beautiful naturally colored pink strawberry naked 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!

eggless strawberry zucchini cake

Ingredients 

eggless strawberry zucchini cake

Tools Needed

eggless strawberry zucchini cake

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Step by Step Instructions 

Step 1

Preheat the oven to 350. Line two 6-inch cake pans with parchment paper. 

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, zucchini, and brown sugar. Mix on low until combined and there are no butter chunks. 

Add the coconut milk, flour, coconut flour, coconut, baking powder, sea salt, and cinnamon, mix on low until combined. Transfer to the prepared baking pans, about 15 ounces each. 

eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake

Step 3

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). 

Step 4

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. 

Step 5

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. Top with sliced strawberries. 

eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake
eggless strawberry zucchini cake

Baker’s Tips 

  • 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 lot 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. 
eggless strawberry zucchini cake
eggless strawberry zucchini cake

FAQ’s 

Can I make this cake ahead of time?

You can make the cake ahead of time, but not the frosting. Because it has fresh strawberries it’s best made and enjoyed the same day. You can bake the cake layers the day before and wrap in plastic wrap to prevent from drying out. You can even bake them weeks in advance and freeze them as well. 

Can I frost the whole cake? 

Yes! You don’t have to frost it naked style, there’s enough frosting to frost the whole cake. 

How should I store extra? 

Store extra slices in an airtight container in the fridge. 

eggless strawberry zucchini cake
eggless strawberry zucchini cake

Craving More?

eggless strawberry zucchini cake

Eggless Strawberry Zucchini Cake

Mimi Council
This naturally colorful pink cake uses fresh strawberries and zucchini for an easy summer cake recipe that is simple yet impressive! Taste the flavors of summer with this light and fruity cake.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 686 kcal

Ingredients
 
 

Batter

Frosting

Topping

  • ½ cup strawberries chopped

Instructions
 

  • Preheat the oven to 350. 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. Mix on low until combined and there are no butter chunks.
  • Add the coconut milk, flour, coconut flour, coconut, baking powder, sea salt, and cinnamon, mix on low until combined. Transfer to the prepared baking 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.
  • 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.
  • 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. Top with sliced strawberries.
  • Store in an airtight container in the fridge for up to 3 days.

Video

Notes

High Altitude — Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 686kcalCarbohydrates: 91gProtein: 4gFat: 37gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 76mgSodium: 440mgPotassium: 256mgFiber: 4gSugar: 75gVitamin A: 931IUVitamin C: 15mgCalcium: 74mgIron: 2mg
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