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
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.
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.
- 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.