Healthy Fresh Strawberry Bundt Cake

Name: Healthy Fresh Strawberry Bundt Cake
Cuisine: American
Ingredients: 3 ¾ cups (450g) white whole wheat flour or gluten-free* flour; 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; 2 cups (280g) whole fresh strawberries, diced ((see Notes!)); 3 tbsp (27g) confectioners’ style erythritol; ½ tsp almond extract; 1 - 1 ½ tsp nonfat milk

Instructions

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.)

Updated at: Thu, 21 Nov 2024 22:52:59 GMT