While strawberries are cheap as chips, I try to use them in every way possible. You would have no idea this cake is missing dairy or eggs – the coconut yogurt lends the most moreishly moist texture and the cake will stay this way for days.
x Jordan
For The Cake
- 200g plain or spelt flour
- 150g soft brown, light muscovado or coconut sugar
- 100g ground almonds
- 2 tsp baking powder
- 2 tsp ground cardamom
- pinch sea salt
- 1⁄2 cup almond or coconut milk
- 1 tsp vanilla extract
- 1⁄2 cup light olive oil
- 1⁄2 cup unsweetened coconut yogurt
- 1 punnet fresh strawberries, washed, hulled and quartered
For The Glaze
- 125g icing sugar
- 1 tsp ground cardamom
- 3 tbsp almond or coconut milk
For The Decorations
-
Fresh strawberries, sliced fresh edible flowers (optional)
Serves 12
Directions
- Preheat the oven to 170°C on fan bake. Grease and line the base of an 20cm bundt tin with baking paper.
- In the bowl of an electric stand mixer, combine the flour, sugar, ground almonds, baking powder, cardamom and salt.
- Gradually add the milk, vanilla and oil, taking care not to overmix. Finally, fold through the coconut yogurt.
- Spoon the batter into the tin and spread out to the sides. Scatter over the strawberry pieces and press them down lightly.
- Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
- To make the glaze, in a small bowl combine the icing sugar, cardamom and milk and mix together until smooth.
- Once the cake is completely cool, drizzle over the cardamom glaze and decorate with strawberry slices and fresh flowers, if using.
- Serve at room temperature. Refrigerate in an airtight container for up to three days.
