Ingredients
Method
- Preheat oven to 200°C (180°C fan). Grease an 8-inch circular or rectangular cake pan.
- Whisk flour, cocoa powder, baking powder and salt in a bowl.
- In another bowl, mix sugar, oil, and eggs until smooth.
- Blend in milk and vanilla extract.
- Gradually add dry ingredients to wet mixture, stirring until combined.
- Fold in strawberries and dark chocolate chips (if using).
- Pour batter into prepared pan.
- Bake for 35 minutes until toothpick inserted comes out with moist crumbs.
- Cool completely before slicing into 10 equal portions.
Notes
Use ripe but firm strawberries for best texture.
For vegan version: replace eggs with 150ml aquafaba, milk with oat milk, and oil with melted coconut oil.
Gluten-free: substitute flour with 250g gluten-free all-purpose blend with xanthan gum.
Store leftovers in airtight container at room temperature up to 3 days.
For vegan version: replace eggs with 150ml aquafaba, milk with oat milk, and oil with melted coconut oil.
Gluten-free: substitute flour with 250g gluten-free all-purpose blend with xanthan gum.
Store leftovers in airtight container at room temperature up to 3 days.