Eggless cake with fresh strawberry infused buttercream

Whenever I am at my laziest best and craving for cake , I resort to making this recipe as it is a simple put together of everyday pantry ingredients which demand an outcome that never fail to surprise everyone . I decided to top this one up with some fresh strawberries and strawberry infused buttercream , as the fruit was in season , and this amped up the taste of the cake by a few notches . Also , being eggless in nature , it turns out to be a unanimous favorite with everyone and takes no more than just a few ingredients to put together.

Feel free to dress this eggless sponge cake with any icing of your choice or serve it simply with any of the below for a happy fuss free dessert .

• Whipped butter cream frosting - infused with any flavor of your choice

• Topped with fresh fruit of the season and whipped cream

• Generous drizzle of honey or maple syrup

• Warm Jam - both mixed fruit or Marmalade work

• Hot cup of chai or coffee

Follow me below for the step by step recipe :

Things you will need f0r the cake :

• 1 + ½ cups flour

• 1 teaspoon baking powder

• 1 cup yogurt

• ½ teaspoon baking soda

• ¾ cup castor sugar

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

Things you will need for the Strawberry Buttercream Icing **

• 100 gms unsalted butter

• 250 gms icing sugar ( reserve a little extra in case needed )

• 1/3 cup thick strawberry pulp ( Reduce 150 gms chopped strawberry and 01 tbsp sugar over low flame till thick and jam like )

• 06-08 strawberries, thinly sliced for layering

Steps to follow :

• Pre -heat the oven to 180 degree celsius

• Line an 8 inch round cake pan with butter paper.

• In a large bowl , sieve flour and baking powder together and keep aside.

• In a separate bowl , combine the yogurt and baking soda and keep aside to foam up.

• In another bowl , whisk sugar and oil together until pale and well combined.

• Next pour the yogurt mixture into the oil and sugar mix and combine well.

• Add in the vanilla extract .

• Gently fold in the flour and mix until everything is well combined such that there are no large flour pockets in the batter. Do not over mix at this stage.

• Transfer the batter into the prepared cake tin . Bake at 180C for 30 minutes or until a skewer inserted in the center comes out clean.

• For the Strawberry infused buttercream , combine the ingredients mentioned in the icing section on high speed with a hand blender . Add extra sugar if needed to get buttercream like consistency .

• Layer the cake with fresh strawberries slices and the strawberry infused butter cream and chill for 15 - 20 mins . Serve & enjoy !