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–+ servings
eggless strawberry zucchini naked cake with fresh strawberries on a cake plate on a marble table with flowers.

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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 686 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 6-inch Cake Pans
  • Parchment Paper Cake Rounds
  • Piping Bag
  • Ateco Tip #827

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°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. 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 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.
  • 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.

Notes

Tips
  • 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. 
High Altitude — Bake at 350°F 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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