Strawberry Bundt Cake
This cake becomes solid when cooled in the refrigerator and is then brought to room temperature before eating to enhance the flavor. There are many different bundt cake designs to choose from. The Strawberry Date Sauce is a great frosting for this cake.
INGREDIENTS | SERVES 6
- ¾ cup liquid coconut oil, divided
- ½ cup Almond Milk
- 2½ cups cashews
- 3 cups strawberries
- 3 tablespoons lemon juice
- 4 tablespoons agave nectar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons lecithin
Oil the bundt pan with 1 tablespoon coconut oil to help prevent it from sticking.
Blend all ingredients together until creamy. Blend the lecithin and coconut oil last to bind the oils with the other ingredients.
Pour the filling into a bundt cake pan. Place into the freezer for 2 hours to let set.
Turn the bundt cake upside down and remove the pan.
Let it thaw at room temperature for 30 minutes to an hour before serving. Garnish with strawberry sauce.
PER SERVING:
Calories: 554 | Fat: 46 g | Protein: 11 g | Sodium: 9 mg | Fiber: 3 g
