Strawberry Cake (4 Ingredients, No Eggs, No Added Sugar)

This Strawberry Cake is a healthier, egg-free, dairy-free dessert with a soft and moist crumb made with only 4 simple ingredients and with no-added-sugar strawberry preserve.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Strawberry Jam Cake

This Strawberry Cake is a healthier, egg-free, dairy-free dessert with a soft and moist crumb made with only 4 simple ingredients and with no-added-sugar strawberry preserve.

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

cool down: 1 hour hr

Total Time: 1 hour hr 50 minutes mins

Course: Dessert

Cuisine: American

Servings: 10 slices

Calories: 229.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cup Self-Rising Flour - (note 1)
• ▢ 1 cup Strawberry Preserve - (note 2)
• ▢ ½ cup Almond Milk - (note 3)
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 4)

Optional – recommended for flavor

• ▢ 2 teaspoons Vanilla Extract - (note 5)

Instructions

• Preheat the oven to 350°F (180°C). Line a 6-inch or 8-inch round cake pan with parchment paper. Oil sides and bottom of the pan. Set aside.
• In a large mixing bowl, add jam, almond milk, oil, and vanilla extract if used. Whisk a few times to evenly combine.
• Fold in self-rising flour and use a rubber spatula to stir, and form a smooth strawberry cake batter.
• Pour the batter in the prepared pan.
• Bake the cake at 350°F (180°C) for 45-50 minutes for a 6-inch pan or 35-40 minutes for an 8-inch pan. Check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
• Cool down on a cooling rack before at room temperature for 1 hour before serving.

Notes

Note 1: You can also use 1 1/2 cups of all-purpose flour and add 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. The recipe won’t work with almond flour or coconut flour.

Note 2: You can use strawberry jam for a sweeter cake. Strawberry preserve is healthier when made with 50% fruits and 50% fruit juice, no added sugar. Any jam flavor works.

Note 3: You can use any milk you like, including oat milk or soy milk.

Note 4: Any low-flavor oil works, like canola oil,  light avocado oil, or melted plant-based butter.

Note 5: You can skip the vanilla extract or swap for 1 teaspoon of almond extract.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cake in the refrigerator in an airtight cake box for up to 4 days or freeze up to 1 month. Thaw at room temperature the day before.

Optional: Add fresh strawberries – add 1/2 cup of finely diced strawberries in a bowl, toss with a tablespoon of flour, and stir into the cake batter to evenly combine.

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Nutrition

Serving: 1slice | Calories: 229.9kcal | Carbohydrates: 37.2g | Protein: 2.4g | Fat: 7.7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.4g | Sodium: 27.7mg | Potassium: 46.2mg | Fiber: 0.9g | Sugar: 16.7g | Vitamin A: 0.4IU | Vitamin C: 3mg | Calcium: 24.8mg | Iron: 0.4mg | Magnesium: 6.1mg | Phosphorus: 24.7mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need four simple ingredients to make this recipe. Here’s how to pick and swap them.

• Self-Rising Flour – This forms the main structure of your cake, giving it a light and airy texture. If you don’t have self-rising flour, you can easily create it by combining all-purpose flour with baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Strawberry Preserve – This provides the lovely strawberry flavor and natural sweetness to the cake, while also contributing to its moist crumb. If you use a preserve made with fruit juice instead of added sugar in classic jams, it makes for a healthier option. You can also use regular strawberry jam for a sweeter cake, and any other jam flavor you enjoy to create different cake varieties.
• Almond Milk – This adds moisture and helps bring the batter to the right consistency. Any plant-based milk, such as oat milk or soy milk, works perfectly here.
• Light Olive Oil – This adds richness and tenderness to the cake. Other low-flavor oils like canola oil, light avocado oil, or melted plant-based butter are also great choices.

How to Make Strawberry Cake

This healthy cake is so easy to whip up. Here’s how in pictures.

Pour the milk, oil, and strawberry preserve into a mixing bowl.

Add the self-rising flour and start the mixture to form a dough.

When the batter is sticky, transfer it to a small springform pan with parchment paper at the bottom.

Bake the cake at 350°F (180°C) for 45-50 minutes for a 6-inch pan.

Carine’s Baking Tips

Let me share a few more tips for a perfect strawberry cake.

• Pan Size – Using an 8-inch cake pan instead of a 6-inch will result in a slightly thinner cake, but it will bake about 10 minutes faster.
• Sweetness Control – For a sweeter cake, you can swap the strawberry preserve for regular strawberry jam.
• Flavors – Don’t limit yourself to strawberry! Swap the strawberry preserve for other fruit preserve flavors like orange, raspberry, or cherry to create a variety of delicious cakes.
• Fresh Fruit Boost – For an even more intense strawberry flavor and added moisture, fold in 1/2 cup of finely diced fresh strawberries into the batter. Toss them with a tablespoon of flour first to prevent them from sinking to the bottom.
• Topping Ideas – For a lovely crunch and nutty flavor, sprinkle some sliced almonds on top of the cake before baking.

More Easy Cake Recipes

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Easy Coconut Cake

Hot Chocolate Cake

Vanilla Crazy Cake