Description
This cake has fresh juicy strawberries mixed into a lemony, almond cake batter and is topped with a simple lemon glaze. Everyone will love it!
Ingredients
Scale
- 2 1/2 cups blanched almond flour (280 grams)
- 3/4 cup tapioca flour or arrowroot (90 grams)
- 1/4 cup coconut flour (28 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup ghee, or vegan butter, (74 grams), at room temperature
- 1 1/3 cups pure maple sugar (240 grams) or coconut sugar (will make a darker cake)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 4 large pastured eggs at room temperature
- 1 teaspoon grated lemon zest, from 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup Greek yogurt or diary free yogurt
Lemon Glaze
- 1 cup organic powdered sugar or powdered monk fruit sweetener, sifted to remove lumps
- 2 Tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350° F . and grease a 12 cup non-stick bundt pan with unrefined coconut oil. Be sure to grease the pan generously and evenly.
- Measure your sugar, mash with a fork if it’s lumpy. Set aside.
- In a large bowl, sift together the almond flour, tapioca, baking powder, baking soda and salt. Remove 1/4 cup of the flour mixture. Set aside.
- Dice the strawberries once everything is measured, right before you start mixing everything together. You don’t want them to sit and get soft.
- Using an electric stand mixer or a hand mixer, on medium speed, beat together the ghee or vegan butter with the maple sugar until evenly combined. About 3 minutes. It will still be a little grainy.
- Add vanilla and almond extract. Beat until smooth, about 3 minutes more.
- Beat in eggs one at a time, until smooth.
- Add the lemon zest, juice, and yogurt. Beat until smooth. The mixture may curdle a little but don’t worry about it.
- Add the flour mixture all at once (minus the 1/4 cup) and mix on low until almost completely combined. Use a rubber spatula to scrape and fold any excess flour into the batter.
- Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter using a rubber spatula.
- Transfer all the batter to the greased bundt pan.
- Bake the cake until golden brown on top and a toothpick inserted into the center comes out clean, 45-50 minutes (a few small crumbs are O.K.).
- Cool the cake for at least 20 minutes. Put a piece of parchment paper on the counter. Turn over the bundt pan onto the parchment paper with a little force to release the pan from the cake. Don’t worry if your cake isn’t perfect. The glaze will cover many mistakes. Transfer to a wire rack and continue to cool for another hour or until fully cooled.
- Once the cake has cooled, make the glaze. Mix together the powdered sugar with the lemon juice until smooth. You want it to be thick but pourable. Add more lemon juice if it’s too thick, more sugar if it’s to thin.
- Drizzle the glaze evenly over the cake (you can glaze it on the parchment if you prefer to let the excess glaze drip off). If you like serving it with the drip transfer the cake to a plate and then add the glaze. Let it set for 10 minutes and serve.
- Store cake covered at room temperature for 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Gluten Free, Paleo,