Eggless Strawberry Vanilla Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

5.0

(29)

This stunning layer cake proves you don't need eggs to achieve a tender, bakery-worthy crumb. A flaxseed gel — made by simply stirring ground flaxseed into water and letting it thicken — steps in as the binder, working quietly alongside sour cream, melted butter, and a splash of white vinegar to keep every slice moist and light. The real showstopper is the frosting: fresh strawberries are simmered down with sugar into a jammy, concentrated reduction that gets beaten into a cloud of butter and powdered sugar, turning the whole thing a gorgeous blush pink. That same bright strawberry flavor carries through every layer, so this cake tastes as beautiful as it looks. It slices cleanly into 12 generous portions, making it an ideal centerpiece for birthdays, brunches, or any occasion that deserves something a little special. Store-bought cakes with egg-free claims can be hit or miss, but when you make this one at home, you control every ingredient from start to finish. The result is a celebration cake that nobody will believe skips the eggs entirely.

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
6 tbsp water
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup whole milk
½ cup sour cream
½ cup unsalted butter, melted and cooled
¼ cup neutral oil (such as canola or vegetable oil)
2 tsp pure vanilla extract
1 tbsp white vinegar

For the strawberry reduction

1 ½ cups fresh strawberries, hulled and roughly chopped
2 tbsp granulated sugar

For the frosting

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tbsp heavy cream
¼ tsp salt

For serving

fresh strawberries, halved, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

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