Description
This Strawberry Yogurt Cake is a moist and flavorful gluten-free dessert perfect for any occasion. Made with fresh strawberries, dairy-free yogurt, and a hint of lemon, this bundt cake combines a tender crumb with a light lemon glaze, offering a delicious treat that everyone can enjoy. It’s suitable for gluten-free and dairy-free diets, using vegan butter and olive oil for richness.
Ingredients
For the Cake
- ¼ Cup Olive Oil
- ½ Cup Vegan Butter, room temperature
- 1 ¾ Cups Sugar
- 4 Eggs, room temperature
- 2 ¼ Cups Gluten Free 1-to-1 Flour Blend (e.g., Bob’s Red Mill)
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 Tablespoon Lemon Zest (from 1 lemon)
- 5 ounces Dairy Free Yogurt, room temperature
- 1 Tablespoon Lemon Juice
- 12 ounces Fresh Strawberries, quartered and sliced
- ¼ Cup Gluten Free 1-to-1 Flour Blend (for coating strawberries)
For the Icing
- 1 Cup Powdered Sugar, sifted
- 1 ½ Tablespoons Lemon Juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan, or alternatively, prepare two 9×5 loaf pans by greasing and flouring.
- Coat Strawberries: Toss the quartered and sliced fresh strawberries with ¼ cup of gluten-free flour to coat them evenly. This helps prevent sinking during baking.
- Cream Butter, Oil, and Sugar: In the bowl of an electric mixer, combine the olive oil, vegan butter, and sugar. Beat on medium speed until the mixture becomes light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs: Add eggs one at a time, beating for about 60 seconds after each addition. Scrape down the bowl again to incorporate all ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking powder, salt, and lemon zest until combined.
- Prepare Yogurt Mixture: Stir the lemon juice into the dairy-free yogurt until smooth.
- Combine Batter: On the mixer’s lowest speed, alternately add half of the flour mixture, then half of the yogurt mixture, followed by the remaining flour and yogurt. Scrape down the bowl to ensure a homogenous batter.
- Fold in Strawberries: Remove the bowl from the mixer and gently fold the coated strawberries into the batter using a spatula, distributing them evenly.
- Bake: Pour the batter into the prepared bundt pan. Bake for 55 minutes in the preheated oven. After baking, allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
- Prepare Icing: While the cake cools, combine the sifted powdered sugar and lemon juice in a small bowl. Mix until smooth to create a lemon glaze.
- Glaze Cake: Drizzle the lemon icing over the completely cooled cake before serving.
Notes
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Dairy-Free Alternative: If you are not dairy-free, you may substitute the dairy-free yogurt with Greek yogurt for similar results.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
