Glazed Strawberry Bundt Cake

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More strawberries!  This cake was created for a very special person who celebrated his 50th birthday on the 4th of July.  We made quick travels in delivering this cake and honoring a truly wonderful man.  Laced with strawberries, covered in a hardened glaze, and baked in an elegant pan, it’s definitely a fun surprise for everyone.

Strawberry Bundt Cake *This recipe is not gluten-free*

  • 1 cup soymilk, or other “milk”
  • 1 tablespoon vinegar
  • 1/2  cup melted Earth Balance Margarine
  • 8 oz strawberry soy yogurt
  • 3 tsp vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 cup sugar
  • 4-5 large strawberries, chopped

Directions:

Preheat Oven to 350 degrees

Mix the soymilk and vinegar in a large sized mixing bowl and let curdle- about ten minutes. Mix in melted Earth Balance, strawberry yogurt and vanilla.

Mix together flour, baking soda, salt, and sugar in another bowl and gradually add to wet mixture. Gently combine strawberries into batter.

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Pour into greased and floured cake pan- if using bundt pan, bake about 1hr to 1hr and 20 minutes, or until inserted knife comes out clean.

White Glaze

  • 2 cup powdered sugar
  • 2-3 tbsp of soymilk or water
  • 2 tbsp corn syrup

Mix together powdered sugar and soymilk until paste is formed. Whisk in corn syrup until mixture is smooth and shiny. Immediately pour over cake.

4 Responses to Glazed Strawberry Bundt Cake

  1. LaJana says:

    I live in a small town and I am unble to purchase soy yogurt – however I can get the soy sour cream and toffuti cream cheese. Is there anything that I can substitute for the soy yogurt in this cake that would work??? I have to fix a cake for a friends birthday and it is next Tuesday and she loves Strawberries!!! She isn’t vegan and neither is anyone else that is going to be eating this (but me of course) and I want this to taste spectacular!!!!!!

    • allyson says:

      Hi LaJana

      In response to your great question.. and for anyone else who is curious.. vegan sour cream would work in this recipe too! Just use 8 oz of sour cream in place of 8 oz of yogurt. P.S.: Nobody that I served this to was vegan, and it seemed to be well received. ;)

      Thanks so much for asking. :)

  2. Anita says:

    Hi Allison, what type of flour(s) did you use to make this delicious cake?

    • allyson says:

      Hi Anita!

      This was back in my pre gluten-free days, so the flour used here was regular all-purpose flour. I’m going to edit the recipe now to clarify more! Thanks so much! <3

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