Eggless Strawberry Zucchini Cake
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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.

Table of Contents
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.

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!

Ingredients
- Butter: I use organic salted butter, my favorite is Organic Valley.
- Zucchini: Organic zucchini makes this cake super moist, be sure to use a fine grater when grating.
- Light Brown Sugar: I use organic light brown sugar.
- 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.
- 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.
- Baking Powder and Salt: I use aluminum free baking powder and fine sea salt.
- Powdered Sugar: One of my favorites is Wholesome.
- Strawberries: Fresh organic strawberries are in season right now, so it’s a great time to make this cake!

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Cake Pan: You’ll need a two 6-inch cake pans to bake this organic cake.
- Parchment Paper: I use nontoxic parchment paper cake rounds so the cakes come out the pans easily.
- Piping Bag: You’ll need a large piping bag to pipe the frosting.
- Decorating Tip: I use Ateco tip #827.

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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.






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.









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.


FAQ’s
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.
Yes! You don’t have to frost it naked style, there’s enough frosting to frost the whole cake.
Store extra slices in an airtight container in the fridge.


Craving More?

Eggless Strawberry Zucchini Cake
Equipment
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams zucchini (finely grated)
- 170 grams light brown sugar
- ½ cup coconut milk
- 142 grams pastry flour
- 57 grams unsweetened fine shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Frosting
- 170 grams salted butter (softened)
- 425 grams powdered sugar (sifted)
- ½ cup strawberries (chopped)
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
Nutrition
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