Healthy Strawberry Bundt Cake
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 five 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.)
  1. Preheat the oven to 350°F, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour.
  2. 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.
  3. 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.
  4. 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: 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 (like this one!) will work as well, if measured like this.

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.

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 having it turn out moist and tender!

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 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.

I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy mine online here because that’s the best price I’ve found.

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 much too liquidy with any of those.

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.

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!

Any milk may be substituted in place of the nonfat milk.

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.

Do not use an electric 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.

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.

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

For more drizzle, double the drizzle.

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

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}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2019/06/12/healthy-strawberry-bundt-cake/