Healthy Strawberry Bundt Cake

 
The first night of my trip to see my parents in May, my mom, my brother, and I stopped by our old middle school band director’s retirement party at a banquet hall downtown. As a potluck, we brought a nice bottle of wine and two trays of cookies, which somehow survived our walk in through the pouring rain.  

Almost as soon as we set foot inside, our band director spotted us through the massive crowd, and his face absolutely lit up with a gigantic smile. Although most of the people at the party were his current students, he still recognized us despite almost two decades passing since we first entered his classroom, and he immediately rushed over to give us huge bear hugs and say hello.
 

 
He continued to walk around the hall for the rest of the evening, trying to greet each and every person who came to celebrate his retirement, all while a jazz band comprised of past students played tunes up on stage. We only planned on staying half an hour, just long enough to say hi to him, since we figured we wouldn’t know anyone else…

But two hours later, we looked up at the clock, absolutely amazed at how much time had passed. We actually spotted other old band directors and multiple other band parents in the crowd with kids (now adults!) our age that we knew from way back in the day, and the hours flew by as we chatted and caught up.
 

 
Towards the end of the evening, shortly before everyone pulled on coats and turned to leave, a few volunteers brought out knives to start cutting slices of two cakes: a giant two-layer chocolate sheet cake with “Congratulations!” scripted across the top and a three-foot-tall tiered carrot cake with too many layers to count and dainty frosting musical notes piped onto it.

We waited until at least half of the room had taken slices before reaching for plates of our own. Although the cakes tasted like fairly standard store-bought flavors, the presentation and piping work were truly impressive!
 

 
As for me… I haven’t yet mastered the art of tiered and intricately decorated cakes, so I stick with easier (yet still delicious!) ones like this healthy strawberry bundt cake! It’s so simple to make. No mixer required — and no layers, tiers, or frosting to pipe either!

This healthy strawberry bundt cake is also just as moist and flavorful as the bakery ones at that party… Yet unlike those cakes, this one is almost healthy enough for breakfast!
 

QUICK OVERVIEW – HEALTHY STRAWBERRY BUNDT CAKE

Difficulty: Mainly easy, including for many beginner bakers.

Taste: Sweet, fresh, and light with bright pops of fruity flavor in every bite.

Texture: Supremely moist, soft, and tender with juicy berries liberally studded throughout.
 

KEY INGREDIENTS TO MAKE A HEALTHY STRAWBERRY BUNDT CAKE

Let’s talk about what you’ll need to make this healthy strawberry bundt cake!

Flour. You’ll start with white whole wheat flour. Yes, white whole wheat flour actually exists! If you’ve browsed through my recipes before, then you probably know what it is. But if you’re new around here…

White whole wheat flour is not a combination of white (aka all-purpose) flour and regular whole wheat flour. Instead, it’s made by finely grinding a special type of white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… Which lets the moist texture of your healthy strawberry bundt cake truly shine!

Tip: If you’d like to make your healthy strawberry bundt cake gluten-free, then see the Notes section of the recipe. I’ve shared how to do so there!

Leavening agents. Yes, plural! You need both baking powder and baking soda. We’ll cover why in a bit, so stay tuned!

Salt. Just a bit! It helps balance and enhance this cake’s flavors.
 

 
Unsalted butter or coconut oil. Whereas many traditional cake recipes call for ½ cup to 1 full cup to keep them moist and tender, you just need 1 tablespoon of butter or coconut oil for this healthy bundt cake. That shaves off anywhere from 710 to 1,530 calories!

So… That small amount really helps keep your healthy strawberry bundt cake low calorie and low fat!

Then the rest of its tender texture comes from one of my favorite ingredients. If you’ve looked through my other recipes before, then you probably know what it is…

Greek yogurt. It’s one of my top “go-to” healthy baking ingredients! Greek yogurt adds the same moisture to your healthy strawberry bundt cake as extra butter or oil but for a fraction of the calories. It also gives your cake a protein boost!

I call that a win-win! 😉

Egg whites. You’ll also need 4 egg whites for this healthy bundt cake. Egg whites contain a lot of protein, and that protein helps your cake rise and maintain its shape while cooling. Without all 4 egg whites, your cake might collapse some and turn out denser… But by using the full amount, your healthy strawberry bundt cake turns out moist, tender, soft, and tall!

Tip: If you’d prefer to use whole eggs, you certainly can! I’ve included how to do that in the Notes section of the recipe.
 

 
Sweeteners. To sweeten your healthy strawberry bundt cake, you’ll use two ingredients: liquid stevia and confectioners’ style erythritol. Both of these are plant-based, no-calorie sweeteners that contain nothing refined or artificial (aka they’re clean eating friendly!).

Stevia is highly concentrated, which means a little goes a long way. You just need 1 ½ tablespoons of liquid stevia for this entire bundt cake!

Tip: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best taste and texture, I highly recommend using the same one that I do!

However, I noticed that when I solely used stevia, the cake didn’t quite taste sweet enough… Even when I kept adding more. So that’s where the confectioners’ style erythritol comes in!

Confectioners’ style erythritol is typically a 1-for-1 sweetness level substitute for powdered sugar. By adding a few tablespoons to the batter, this healthy strawberry bundt cake tasted so much sweeter than when I just used liquid stevia — just like a traditional bundt cake made with regular sugar would taste!

I always try really hard to keep the ingredients list short for you because I know it isn’t fun to try to track down extra items, but I promise it’s worth using both sweeteners. As an added bonus, I buy both of them online! Here for the liquid stevia and here for the confectioners’ style erythritol. Those are the cheapest prices I’ve found!

Tip: You’ll also use liquid stevia in all of these recipes of mine and erythritol in all of these recipes of mine!
 

 
Extracts. Let’s start with my favorite one, which is… Almond extract! It truly is my all-time favorite baking extract. It smells sweet and sophisticated, and it makes your treats taste extra fancy — like they came from an expensive upscale bakery!

I’ve listed a combination of vanilla extract and almond extract in the ingredients list, but if you prefer a strong almond extract taste, then you could definitely substitute almond extract for the vanilla. (That’s what I often do!) Or vice versa — if you’re the opposite of me, totally hate almond extract, and only want to use vanilla, then go ahead and replace the almond extract with more vanilla. (I won’t judge. I’ll just eat your slice of cake! 😉 )

Secret ingredient. This secret ingredient is something you probably have in your pantry but might not use very often for baking… It’s distilled white vinegar. Sounds odd, right? But there’s a nerdy reason you need it!

Remember how you’re adding both baking powder and baking soda? Well… Baking soda is a base, and vinegar is an acid. When they’re mixed together, they react. When they react, they form air bubbles. Those air bubbles help your cake rise, and they also give your healthy strawberry bundt cake a more tender texture.

I don’t recommend tasting the raw cake batter… But after the cake has fully baked and cooled, all of the distilled vinegar will have reacted with the baking soda, so you can’t taste any vinegar in your finished strawberry bundt cake. I pinky promise!

Milk. Almost any type will work, so feel free to reach for whatever currently sits in your fridge! I typically use nonfat milk or unsweetened vanilla almond milk. Both work perfectly!

Strawberries. I used fresh strawberries because they’re in season, but frozen and thawed strawberries would also work. Just make sure they’re diced to be pea-sized. This smaller size ensures your bundt cake bakes evenly!
 

HOW TO MAKE A HEALTHY STRAWBERRY BUNDT CAKE

Let’s go over how to make this healthy strawberry bundt cake! It’s easy and straightforward, and these tips should help ensure your cake turns out beautifully moist, tender, and flavorful.

Measure correctly. This is a crucial step… The way you measure ingredients can absolutely make or break a cake’s flavor and texture!

It’s extremely important to measure everything correctly. This is especially true for the flour! Use this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your cake batter stiff and dry, and it’ll also result in a dry and crumbly cake. I promise it’s worth taking a few extra moments to measure correctly so your healthy strawberry bundt cake turns out supremely moist and sweet!

Prep the bundt pan. No surprises here… You need a bundt pan to make a bundt cake! Although the bundt pan that I use isn’t sold in stores anymore, this one is similar.

Before you add your cake batter to your bundt pan, thoroughly coat your bundt pan with cooking spray. If you have cooking spray with flour, that’s even better! Bundt pans have a lot more nooks and crannies compared to the smooth sides of traditional round cake pans, which means it’s easier for the cake to get stuck inside. But if you coat it really well with cooking spray, your healthy strawberry bundt cake should slide right out when you invert the pan.
 

 
No mixer. Although very tempting to reach for one, do not use a stand mixer or an electric hand-held mixer to make this recipe! Those often result in overmixing, especially in low-fat cake recipes like this one. Just use a whisk where instructed and a fork for everything else!

Alternating additions. You’ll also use alternating additions to make this cake batter. This just means that you alternate between adding (and then gently stirring in!) some of the flour mixture and some of the milk to your mixing bowl.

By alternating between adding these two, and by gently stirring them in by hand (I use a fork to do this!), it prevents overmixing. Overmixing leads to really long gluten strands, and those result in a really tough and rubbery texture. But if you use alternating additions and a gentle hand when mixing, you’ll end up with a perfectly moist and tender strawberry bundt cake.

Tip: That’s right — I use a fork! The open spaces between the tines let ingredients pass through and mix more efficiently, which also helps guard against overmixing.

Bake. Once you’ve folded in the strawberries and spread the batter into your well-coated bundt pan, it’s time to slide that into the oven. It takes a while to bake, but sweet-smelling aromas should start filling your kitchen while you wait. Your bundt cake is ready to come out of the oven when the top feels firm to the touch and a toothpick inserted into the center comes out clean or with some crumbs attached.

Cool completely. Totally. Absolutely. Completely, without a doubt, all the way to room temperature. I know how hard it is to wait, especially with those tempting smells wafting through the air! However, the cake’s structure hasn’t fully set until it reaches room temperature, so if you cut into it while it’s still warm, you disrupt that process and can ruin the cake’s texture.

But once you’ve let it cool all the way to room temperature… And maybe added a simple little glaze on top… Your healthy strawberry bundt cake is ready to slice, serve, and eat!
 

FAQS ABOUT THIS HEALTHY STRAWBERRY BUNDT CAKE

Is this healthy strawberry bundt cake sugar-free, gluten-free, low calorie, low fat, or clean eating?
Yes — to everything! When made as written, this cake is clean eating friendly, low fat, and low calorie (compared to traditional recipes). It also has no added sugar! I’ve shared how to make it gluten-free in the Notes section of the recipe too.

Can I use a different kind of flour?
Sure! Whole wheat pastry flour and all-purpose flour both work wonderfully. You can substitute regular whole wheat flour in a pinch, but keep in mind that you may detect a wheat-y flavor in the background.

Can I use whole eggs, not just the whites?
Absolutely! I’ve shared how to do this in the Notes section of the recipe.

Can I substitute something else for the almond extract?
I highly recommend using almond extract, if at all possible! It adds extra sweetness and also gives this cake a fancy bakery-style flavor. However, I understand that it doesn’t work for everyone, so you can substitute vanilla extract if you’d prefer. Just remember that it’ll change the flavor — but your cake will still taste delicious!

Can I use a different type of milk?
You bet! Almost any kind will work, so you’re welcome to try using whatever currently sits in your fridge.
 

 
What about a different sweetener?
Yes again! I’ve shared more options in the Notes section of the recipe, so check there for the best alternatives.

Is there something I can substitute for the distilled white vinegar?
As an acid, the vinegar reacts with the baking soda to help this cake rise and give it a more tender texture, so you can try using another kind of vinegar with a similar pH level. Lemon juice also has a similar acidity and pH, so there’s a good chance it’ll work.

Will frozen strawberries work?
Yup! Just thaw them first and thoroughly pat them dry to remove any excess thawing liquid.

What’s the best way to store this healthy strawberry bundt cake? How long will it last?
I like to store leftover cake in a cake-carrying case (mine is no longer sold in stores, but this one is similar!) and wrap the ends with plastic wrap (this is my favorite kind because it seals more tightly than other brands) to prevent them from drying out. It should keep for at least four days if stored like this in the refrigerator.

If you’ve added a drizzle on top, it may turn brittle (if made with erythritol) or dissolve (if made with regular powdered sugar) during storage. That’ll only affect the appearance though!
 

 
Time for cake! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy strawberry bundt cake!

Healthy Fresh Strawberry Bundt Cake

© Amy's Healthy Baking

Yields: 1 bundt cake, 16 slices

This bundt cake is supremely moist and full of sweet juicy strawberries! The almond extract adds a fancy flavor, yet this dessert is easy to make. Leftovers will keep for at least four days if stored in an airtight container in the refrigerator. (I use a cake carrying case similar to this one! Then I wrap my favorite plastic wrap around the exposed cut ends to prevent them from drying out.)

5 from 3 votes

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Ingredients 

FOR THE CAKE

• 3 ¾ cups (450g) white whole wheat flour or gluten-free* flour (measured like this)
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 4 large egg whites, room temperature
• 2 tsp vanilla extract
• 2 tsp almond extract
• 5 ½ tsp liquid stevia (see Notes!)
• 6 tbsp (54g) confectioners’ style erythritol
• ¾ cup (180g) plain nonfat Greek yogurt
• ¼ cup (60mL) distilled white vinegar
• 1 ¼ cups (300mL) nonfat milk, divided
• 2 cups (280g) whole fresh strawberries, diced (see Notes!)

FOR THE DRIZZLE

• 3 tbsp (27g) confectioners’ style erythritol
• ½ tsp almond extract
• 1 - 1 ½ tsp nonfat milk

Instructions

• Preheat the oven to 350°F, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour.
• To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, almond extract, and liquid stevia. Stir in the erythritol. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and ½ cup of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the strawberries.
• Spread the batter into the prepared pan. Bake at 350°F for 60-70 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring the cake to a wire rack to cool completely.
• Once the cake has completely cooled to room temperature and just before serving, prepare the drizzle. Stir together the erythritol, almond extract, and milk in a small bowl. Transfer the mixture to a zip-topped plastic bag, cut off a tiny piece of one corner, and drizzle over the cooled cake.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will dry out your cake and give it a crumbly texture, instead of moist and tender.

 

IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use a stand mixer or an electric hand-held mixer to mix up the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.

 

IMPORTANT BUNDT PAN NOTE – READ BEFORE BEGINNING: Make sure you coat your bundt pan really well with cooking spray! (Mine isn't sold in stores anymore, but this one is similar!) With so many nooks and crannies, compared to traditional round or rectangular cake pans, the batter has more chances to stick to the sides, so a generous coating of cooking spray will ensure your bundt cake slides right out of the pan.

 

FLOUR ALTERNATIVES: Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be less tender and have a distinct wheat-y flavor.

 

EGG WHITES NOTE + WHOLE EGG ALTERNATIVE: The cake requires 4 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 4 egg whites, the cake will collapse while cooling and turn out much denser.

 

If you'd prefer to use whole eggs, then use 4 large eggs AND reduce the milk by 2 tablespoons to compensate for the added volume from the yolks.

 

ALMOND EXTRACT NOTES + ALTERNATIVE: If you prefer a stronger almond extract flavor, substitute additional almond extract for the vanilla extract. If you’re not a fan of almond extract, substitute additional vanilla extract for the almond extract.

 

LIQUID STEVIA NOTES + ALTERNATIVES: I do not recommend substituting for the liquid stevia, if at all possible. Many stevia brands and products have different sweetness levels, so they’re not always 1-for-1 substitutes for each other. For the best results, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine too.

 

However, if you really prefer to omit the liquid stevia from the cake, substitute 2 ¼ cups (432g) granulated sugar AND reduce the milk to ¼ cup (60mL), but the cake will no longer be clean-eating friendly. You may substitute 2 ¼ cups (432g) coconut sugar AND reduce the milk to ¼ cup (60mL) to keep the cake clean eating friendly. The baking time may vary with either of those substitutions as well.

 

Do not substitute honey, maple syrup, or agave because the cake batter will be too thin and liquidy with any of those.

 

ERYTHRITOL NOTES + ALTERNATIVES: I buy my confectioners’ style erythritol online here.

 

In the cake batter, coconut sugar, granulated sugar, or brown sugar may be substituted in place of the confectioners’ style erythritol. Granulated sucralose (Splenda) will also work in place of the confectioners’ style erythritol, if you prefer a different no-calorie granulated sweetener.

 

In the drizzle, regular confectioners’ style (powdered) sugar may be substituted for the confectioners’ style erythritol. Regular powdered sugar is much more absorbent, so start with just ½ teaspoon of milk and add more as necessary.

 

VINEGAR NOTE + ALTERNATIVE: The vinegar reacts with the baking soda to help the cake rise and give it a better texture. You can’t taste it in the finished cake — I promise! If you don't have distilled white vinegar, use freshly squeezed lemon juice instead. (It has a similar pH, which will yield a similar texture.)

 

MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.

 

STRAWBERRY NOTES + ALTERNATIVE: Frozen and thawed strawberries may be substituted for the fresh, although the baking time may increase. Dice the strawberries so they’re pea-sized. This smaller size ensures your cake bakes evenly.

 

DRIZZLE NOTE: I prefer minimal drizzle, but you can easily add more! For more drizzle, double the drizzle.

 

HALF BATCH: If you have a 6-cup bundt pan, you can make a half-recipe and bake at 350°F for 60-70 minutes instead.

 

GLUTEN-FREE VERSION: For the gluten-free flour, use the following: 2 cups (240g) millet flour, 1 cup (120g) tapioca flour, ¾ cup (90g) brown rice flour, and 3 teaspoons xanthan gum. Most store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.

 

HOW TO STORE: Leftovers will keep for at least four days if stored in an airtight container in the refrigerator. (I use a cake carrying case similar to this one! Then I wrap my favorite plastic wrap around the exposed cut ends to prevent them from drying out.) When refrigerating leftover slices of already drizzled bundt cake, the drizzle will turn brittle and crack if made with erythritol, or it will dissolve into the cake if made with powdered sugar. Neither will affect the flavor — only the appearance!

 

{gluten-free, clean eating, low fat, low sugar, higher protein}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  Healthy Blueberry Almond Bundt Cake
♡  Healthy Carrot Bundt Cake
♡  The Ultimate Healthy Chocolate Bundt Cake
♡  Healthy Pumpkin Bundt Cake
♡  Healthy Orange Bundt Cake
♡  Healthy Lemon Bundt Cake
♡  …and the rest of Amy’s healthy cake recipes!