Glazed Strawberry Cake. Gluten Free, Dairy Free, Soy Free, and made with real strawberries. Nothing says summer is here quite like fresh strawberries!
This deliciously moist bundt cake is bursting with strawberry flavor and glazed with a tangy lemon frosting. Believe it or not, this cake is made refined sugar-free and gluten-free by using a zero calorie baking sweetener–I used Swerve Granular and using gluten-free baking flour and in this case I used Bob’s Gluten-Free Baking Flour.
I can’t think of a better way to wrap up Spring than to jump right into Summer with this super dense and lick-your-fingers-delicious strawberry bundt cake. Every bite is full of sweet and tangy lemon frosting.
Can we talk about how fancy bundt cakes look without having to put in as much time and effort frosting and layering a traditional cake takes. This bundt cake was really simple to make. Just like a traditions cake, you make the batter and bake the cake but here’s where it gets super easy. Instead of spending time piping and decorating a cake, you just drizzle a sweet icing over the top and your done! If you have never tried making a bundt cake, what are you waiting for? I bought my pan from Amazon just like this one: Nordic Ware Platinum Collection Anniversary Bundt Pan
The density of this cake is out of this world. It’s so moist and delicious, it’s hard to believe this cake is gluten-free and refined sugar-free.
Can’t get enough sweet summery cakes? You will love these I’ve listed below:
- Healthy Lemon Poppy Seed Cake with Blueberries – A deliciously moist lemon poppy seed cake bursting with blueberries and glazed with a tangy lemon frosting. Believe it or not, this cake is made sugar-free and gluten-free! This is one recipe you don’t want to miss!
- Bake Lemon Raspberry Cake Donuts – These delicious moist cake donuts are bursting with raspberries and dipped in a naturally colored and sugar-free raspberry glaze. Is there a better way to celebrate the second day of Spring? I think not! These low calorie, gluten-free and refined sugar-free donuts are the perfect spring treat!
Gluten Free Strawberry Bundt Cake (dairy-free & refined sugar-free)
Ingredients
- 1 lbs strawberries, stems removed
- 2 1/2 c gluten-free flour
- 1 c zero calorie sweetener, Swerve
- 4 eggs, room temperature
- 1 c almond milk
- 1/2 c coconut oil, melted
- 1 tbsp lemon juice
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1/8 tsp salt
Frosting
- 1/2 c zero calorie confectioners sweetener, Swerve
- 1 tbsp lemon juice
- 1 tbsp almond milk
- 1-2 drops natural red food coloring
Other
- 4 strawberries, thinly sliced
Instructions
- Puree strawberries using a blender or food processor. Transfer to a small sauce pan or pot and simmer for 20-25 minutes, stirring occasionally. Remove from heat and let cool completely. This makes about 1 cup of puree.
- Preheat oven to 350 F and prepare a standard size bundt cake pan with non-stick spray.
- In a small bowl, stir together the almond milk and lemon juice and set aside until needed.
- In a large mixing bowl, beat the eggs for 1 minute. Add in the oil, strawberry puree, vanilla and milk and continue mixing until incorporated.
- Add the flour, sweetener, baking soda, baking powder and salt. Mix until combined. Transfer batter to the bundt pan and bake for 35-45 minutes or until a toothpick comes out clean.
- Once the cake cools, stir together the frosting ingredients and drizzle over cake. Top with freshly sliced strawberries.
Nutrition Facts
Gluten Free Strawberry Bundt Cake (dairy-free & refined sugar-free)
Serves: 16
|
Amount Per Serving: 1/16 of the cake
|
||
|---|---|---|
| Calories | 172 | |
| % Daily Value* | ||
| Total Fat 8g | 12.3% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 34g | 11.3% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 3g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Peanut Butter + Chocolate
Please could you advise what gluten free flours were in your blend, better still, the quantities? Thank you.
Can I replace the sweetener with maple syrup or honey?
I haven’t tried it so I would hate to yes and it not work out. I’m sorry