If you love cakes that feel indulgent but are made with more thoughtful ingredients, this Eggless Wholewheat Chocolate Strawberry Layered Cake is going to become a favourite. This recipe is extra special because it gives you three versatile recipes in one—a soft chocolate cake, a fresh strawberry compote, and a high-protein chocolate frosting. You can use each of these components on their own or bring them together to create a stunning layered cake that works beautifully for birthdays, celebrations, or even weekend baking.
This eggless chocolate cake is made using wholewheat flour and jaggery, giving it a deep, rich flavour while still keeping the crumb soft and moist. The strawberry compote adds brightness and balance, and the creamy chocolate frosting brings everything together for a bakery-style finish—all without using refined flour or eggs.
Let’s look at the main ingredients!
For the Chocolate Cake
Jaggery
Jaggery adds natural sweetness along with minerals like iron and potassium. It also brings a caramel-like depth that pairs beautifully with cocoa.
Curd (Yogurt)
Curd provides moisture and helps create a soft, tender crumb in eggless cakes. It also reacts with the baking soda to give the cake its lift.
Oil or Butter
Fat keeps the cake moist and rich, making sure it stays soft even after refrigeration.
Vanilla Extract
Vanilla enhances the chocolate flavour and rounds out the sweetness.
Cocoa Powder
Cocoa gives the cake its deep chocolate taste and colour, forming the backbone of this recipe.
Wholewheat Flour
Wholewheat flour adds fibre and structure to the cake while keeping it more wholesome than refined flour.
Milk Powder
Milk powder adds richness and improves the flavour, softness of the crumb.
Corn Flour
Corn flour lightens the texture, preventing the wholewheat cake from becoming dense.
Baking Powder & Baking Soda
These leavening agents help the cake rise and become fluffy.
Milk
Milk brings everything together into a smooth, pourable batter.
For the Strawberry Compote
Strawberry Puree & Chopped Strawberries
Fresh strawberries provide vitamin C and antioxidants, and they give the filling a bright, fruity flavour and texture.
Raw Sugar
Raw sugar gently sweetens the compote while letting the natural strawberry flavour shine.
Lemon Juice
Lemon juice adds balance and helps intensify the colour and freshness of the strawberries.
For the High-Protein Chocolate Frosting
Paneer
Paneer is naturally rich in protein and creates a creamy, smooth base for the frosting.
Jaggery
Jaggery sweetens the frosting while keeping it less processed than refined sugar.
Dark Chocolate
Dark chocolate adds depth, richness, and antioxidants to the frosting.
Cream
Cream helps melt the chocolate smoothly and gives the frosting a luxurious texture.
Why You Will Love This Recipe
- It gives you three recipes in one: a chocolate cake, a strawberry compote, and a high-protein chocolate frosting
- It’s completely eggless
- Made with wholewheat flour and jaggery instead of maida and refined sugar
- The strawberry layer adds a fresh, fruity contrast to the rich chocolate
- The frosting is creamy, chocolatey, and protein-rich
- Perfect for birthdays, celebrations, or make-ahead desserts
This Eggless Wholewheat Chocolate Strawberry Layered Cake is one of those recipes that grows with you. Bake the chocolate cake on its own for simple days, spoon the strawberry compote over pancakes or toast, or use the high-protein chocolate frosting on cupcakes and brownies. Together, they create a beautiful layered dessert—but even on their own, each part is something you’ll want to make again and again. It’s a small collection of versatile, feel-good recipes that turns everyday baking into something a little more special.
Chocolate Cake : Strawberry Compote: Chocolate Frosting: Preheat your oven to 170°C (340°F). In a large mixing bowl, add the jaggery, curd, and oil or melted butter. Whisk well for 1–2 minutes until the mixture looks smooth and glossy and the jaggery is mostly dissolved. Add the vanilla extract and salt, followed by the cocoa powder. Mix until the cocoa is fully incorporated and the batter looks rich and chocolatey. Place a sieve over the bowl and sift in the wholewheat flour, milk powder, corn flour, baking powder, and baking soda. Gently fold everything together using a spatula. Slowly add the milk, mixing as you go, until a smooth, lump-free batter forms. The batter should be at ribbon consistency. Divide the batter evenly between the two prepared tins. Use a weighing scale for more uniform layers. Tap the tins gently on the counter to remove any trapped air bubbles. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. Remove the tins from the oven and place them on a wire rack. Let the cakes cool in the tins for 10–15 minutes, then gently turn them out and allow them to cool completely. Add the strawberry puree, chopped strawberries, and raw sugar to a saucepan. Cook over medium heat, stirring often, until the strawberries soften and the mixture starts to thicken. Once it looks glossy and slightly reduced, add the lemon juice and cook for another 2–3 minutes. Turn off the heat and allow the compote to cool, then refrigerate until chilled. Add the paneer, jaggery, and salt to a blender and blend until completely smooth and creamy. In a small bowl, gently heat the chocolate and cream together until the chocolate just melts. Do not overheat. Add this melted chocolate to the paneer mixture and blend again until silky and well combined. Transfer the frosting to a bowl and refrigerate until it thickens slightly and becomes easy to spread or pipe. Once the cake layers are fully cool, trim the tops if needed to make them level. Place one cake layer on a serving plate. Spread an even layer of chocolate frosting over it. Pipe a ring of frosting around the edges to create a border, then spoon the chilled strawberry compote into the centre. Gently place the second cake layer on top. Spread or pipe more frosting on the top and decorate with fresh strawberries. Chill the cake for 30–60 minutes before slicing for clean, beautiful layers. Make sure your curd and milk are at room temperature before starting. This helps the batter mix smoothly and gives a softer cake crumb. Whisk the jaggery, curd, and oil well until the mixture looks glossy and well blended. This step is key for an evenly textured eggless cake. Always sift the dry ingredients. Wholewheat flour and cocoa tend to form lumps, and sifting keeps the cake light and airy. Do not overmix once the flour is added. Gently fold just until everything comes together to avoid a dense cake. Let the cake layers cool completely before frosting. Even slightly warm cake will melt the frosting and cause slipping. Chill both the strawberry compote and the chocolate frosting before assembling. This gives you clean layers and a neat finish. The fully assembled cake can be stored in the refrigerator for up to 6-7 days in an airtight container. The chocolate cake layers can be baked a day in advance. Wrap them tightly and store at room temperature or refrigerate until ready to assemble. The strawberry compote can be made up to 4 days ahead and kept in the fridge in a sealed jar. The chocolate frosting can be prepared 1-2 days in advance and stored in the fridge. Let it sit at room temperature for a few minutes and stir before using. For best texture and flavour, let the chilled cake sit at room temperature for 15–20 minutes before serving.
Ingredients
Instructions
1. Prepare the Cake Tins and Oven
Grease two 6-inch round cake tins with oil or butter and line the bottoms with parchment paper. This ensures the cakes release easily after baking.2. Make the Chocolate Cake Batter
3. Bake the Cake Layers
4. Make the Strawberry Compote
5. Prepare the Chocolate Frosting
6. Assemble the Cake
Notes
Tips for Best Results
Storage & Make-Ahead
