You know those little round sponge cakes you can buy from the supermarket? Before we discovered we couldn’t eat them anymore. In my house we’d pile on the ripe, juicy strawberries and cover the whole thing in whipped cream. It was my favorite summer dessert as a kid. Okay, as an adult too.
Well, this strawberry cake has a similar “spongy” texture, but mine is lightly flavored with strawberry. Not from artificial flavors or anything, but from actual strawberries – you can use fresh or frozen.
I use a little mini bundt cake pan, which will give you 8 mini bundt cakes, but you could certainly use a muffin/cupcake pan as well, and you’ll get a dozen.
- GF flour mix - 1 1/2 cups
- coconut sugar (Sucanat or organic cane sugar) - 2/3 cup
- baking powder - 1 Tablespoon
- sea salt - 1/4 teaspoon
- grapeseed oil (or another neutral tasting oil) - 1/4 cup
- eggs - 2 or *1/2 cup egg alternative
- pure vanilla extract - 1 teaspoon
- Greek yogurt or non-dairy yogurt - 1/2 cup
- strawberries - 2 cups (defrosted or ripe)
Preheat the oven to 350 degrees Fahrenheit. Spray mini bundt cake pan or cupcake pan.
If using frozen strawberries, defrost first.
In a large bowl measure and whisk together the following ingredients: GF flour mix, sugar, baking powder, and sea salt.
In the blender or food processor add: strawberries, eggs, vanilla, oil, yogurt. Whip together until smooth.
Add to the dry ingredients and stir until no dry bits remain. Ladle into the baking dish and bake for approximately 20 - 22 minutes for cupcake size and 25 - 30 minutes for mini bundt cakes. My mini bundt cakes take closer to 29 minutes, but oven temperatures may vary, so keep an eye on them. Toothpick should come out clean.
Remove and immediately turn upside down onto a cooling rack. Or place the cooling rack on top of the baking dish and turn it over. The cakes should fall right out. They will appear very moist on top at this point. Allow to cool completely.
Makes 8 mini bundt cakes or 12 cupcakes.
My bundt cakes (as seen above) come out a little darker because I use coconut sugar rather than white sugar.
*To make an egg alternative: Measure 2 Tablespoons white chia seeds or ground flax seeds and 6 Tablespoons hot water and stir together. Allow to set until they form a gel and then add them as you would the eggs.