If you’re looking for a simple, wholesome and perfect breakfast cake, this strawberry loaf cake without sugar is one of those recipes that immediately wins the heart (and the oven, often!).
Soft, moist at the right point and naturally sweet thanks to the strawberries, it’s the ideal choice for those who want to treat themselves without feeling heavy.
Unlike classic loaves rich in sugar and butter, this version is lighter but keeps all the goodness and texture you expect from a homemade cake.
Why is this loaf different from the others? It’s made without refined sugar and therefore naturally sweet thanks to the fruit, which keeps it soft and moist for days. It’s light but super delicious.
The real magic is in the strawberries: they release moisture and aroma, making the batter soft and fragrant without adding sugar. The riper they are, the better the result will be.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 egg whites egg whites
- 1 1/4 cups strawberries
- 1/2 lemon
- 2 tbsp vegetable oil
- 3/4 cup yogurt (or plant-based)
- 2 1/2 cups all-purpose flour (type 0)
- 1 tsp baking powder
- 1 vanilla bean
Tools
- 1 Bowl
- 1 Hand mixer
- 1 Measuring cup
- 1 Immersion blender
- 1 Loaf pan
Steps
Whip the egg whites until stiff with 2 drops of lemon juice and set aside.
Blend the strawberries with the yogurt and the oil.
Add the lemon zest, the seeds from the vanilla bean, the flour and the baking powder to the puree and blend again.
Pour the mixture into a bowl and start folding in the whipped egg whites, a little at a time. Mix gently from the bottom up so as not to deflate them.
Pour the batter into a loaf pan lined with parchment (about 10–12 in).
Bake in a preheated conventional oven at 356°F for about 50 minutes.
Do the toothpick test and extend baking time if needed.
The batter will be fairly moist due to the pureed strawberries.
Tips and storage
Do not open the oven immediately, wait 30 minutes to avoid it sinking.
If the top is too moist, cover it with parchment at the end of baking.
Store at room temperature for 2-3 days.
Freezable in slices.
Variations
Add dark chocolate chips.
For lactose-free, use unsweetened plant-based yogurt.
Serving ideas
With yogurt and fresh strawberries.
With almond butter or other nut butter.
With melted chocolate.
With whipped cream and jam.
FAQ (Questions and Answers)
Why is it moist inside?
It’s normal: the strawberries release water.
How can I tell if it’s cooked?
Do the toothpick test → it should come out clean.
Can I use other fruits?
Sure: blueberries, peaches, apples.
The light strawberry loaf cake without sugar proves you can make a healthy dessert without giving up taste.
It’s soft, fragrant, light and perfect for the whole family. One of those recipes you’ll make again and again… especially when you have strawberries to use 🍓
