• Preheat the oven to 350 F and prepare a bundt cake pan (8-10 cups) with non-stick spray and gluten free flour to ensure there's no sticking and then set it aside. Place the almond almond milk and lemon juice into a bowl and whisk until combined. Let the mixture sit and curdle.
• Meanwhile, place the butter and cane sugar into a stand alone mixer with a paddle attachment and beat on a medium speed for 1-2 minutes. Add in the eggs one at a time and continue mixing until incorporated. Finally add in the almond paste and almond milk mixture and beat until well blended.
• In another bowl, stir together the flours, baking soda, salt and freeze dried straberries until combined. Add the dry ingredients to the wet and mix until a batter forms. Transfer the mixture to the prepared bundt cake pan and bake for 45-55 minutes and toothpick inserted into the center comes out clean.
• Whisk together the glaze ingredients and drizzle over the cake before serving!

Notes

• To remove the bundt cake, use a rubber spatula and run it between the cake and pan as soon as you remove it from the oven to help release the sides. Once the cake has cooled for 20 minutes (cool enough to touch), turn it out onto a serving plate to continue cooling.