Bake this dense, luscious Strawberry Bundt Cake using fresh strawberries, free from artificial colors or flavors. Perfectly sweetened by nature and served with powdered sugar and fresh berries.
Add the strawberries, granulated sugar, and lemon juice to a saucepan.
Heat over medium-low heat, cooking uncovered for 20 minutes, stirring often.
Remove from heat and let cool.
Preheat the oven:
Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat a Bundt pan with nonstick cooking spray.
Prepare the cake batter:
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cardamom.
In a medium bowl, combine the soymilk and lemon juice, letting it sit for a few minutes to curdle into buttermilk.
Stir the buttermilk mixture, vanilla, and applesauce into the cooled strawberry mixture.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Bake the cake:
Pour the batter evenly into the prepared Bundt pan.
Tap the pan gently on the counter to remove air bubbles.
Bake for 40 to 45 minutes, or until golden and a toothpick inserted into the center comes out clean.
Cool and serve:
Let the cake cool completely in the pan before inverting onto a serving platter.
Dust with powdered sugar and serve with fresh berries.
Notes / Tips / Wine Advice:
Serving Tip:Top with whipped coconut cream or serve alongside a dollop of vegan vanilla ice cream for extra indulgence.Wine Advice:Pair with a light Rosé or sparkling Moscato for a refreshing accompaniment.