Homemade Eggless Strawberry Bundt Cake Food

HOMEMADE STRAWBERRY BUNDT CAKE RECIPE

Steps:

• Place strawberries, sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally.
• Cook for about 5-6 minutes, or until the mixture starts to boil. Reduce the heat slightly to medium-low heat and continue cooking for about 15-16 minutes, or until the strawberries have cooked down and the sauce has thickened up.
• Allow the sauce to cool to room temperature (as it cools, it will continue to thicken).
• *You will use only 1/3 cup of the sauce for the cake and about 1-2 Tbsp for the glaze (you may still have a couple Tbsp of sauce leftover).
• Preheat oven to 350 degrees.
• Cream butter until light and fluffy, about 1 minute. Add in sugar and lemon zest; cream the mixture until well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, sift together salt, baking powder, flour and cornstarch.
• Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined.
• Add in 1/3 cup of strawberry sauce, sour cream, vanilla extract and crushed freeze dried strawberries. Mix until just combined.
• If using red or pink gel food coloring, add in 2-3 drops and gently stir the coloring in until combined.
• Grease a bundt pan very well and pour the batter into the pan evenly.
• Bake for about 45-50 minutes, or until a cake tester comes out clean (mine took exactly 48 minutes).
• Allow the bundt cake to cool about 10 minutes, then remove the cake from the pan and allow it to finish cooling on a wire rack.
• Whisk 2 Tbsp of strawberry sauce with 1 cup powdered sugar and 3 tsp of lemon juice. If the glaze is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce.
• Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries.
• Enjoy!

HOMEMADE EGGLESS STRAWBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350º F (180º C). Using a baking spray, generously grease the cake pan. I used a Bundt pan 12-cup capacity.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In another bowl, stir together strawberry puree, oil, buttermilk, and vanilla extract. Set aside.
• In a large bowl, beat butter and sugar until creamy with an electric mixer on medium-high speed for about 3 - 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
• Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add the buttermilk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. If using, add the food coloring and mix until incorporated. The batter is thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
• Pour the cake mixture into the prepared pan. Bake for 40 - 50 minutes (for a bundt pan, if you are using another type of pan see note for baking times), or until a skewer comes out clean when poked in the center. NOTE: Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
• Once done, remove from the oven and allow to cool for 15 minutes inside the pan. Then, invert the cake onto a wire rack or serving dish. Allow cooling completely before icing and serving.
• Whisk the confectioners' sugar, strawberry puree, and lemon juice together. It will be very thick. Whisk in 1 or more tablespoons of milk, depending on how thick you'd like the glaze. Drizzle over the cake.

STRAWBERRY BUNDT CAKE

Steps:

• In a large bowl, add all the ingredients.
• Beat for 2 minutes at medium speed.
• Pour into a greased and floured 10-inch bundt pan.
• Bake at 325 degrees for 55 to 60 minutes.
• Cake is done when toothpick comes out clean.
• Cool for 20 minutes before removing from pan.
• No need to frost, but you could with a commercial vanilla icing.
• Note: The boxed instant pudding used for this recipe should be (3.4 ounce).

EGGLESS CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
• In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
• Pour into prepared pan.
• Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
• Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.