Gluten-Free Coconut and Strawberry Bundt Cake, a soft, moist, and fragrant dessert, perfect for breakfast or a delightful snack.
A cake without butter, with brown sugar and plain yogurt.
It’s strawberry season, they’re very fragrant, sweet, and juicy, the best time to use them in desserts!!
If you want more strawberry ideas, I also recommend
👉 New York Cheesecake with Strawberries and White Chocolate
or type “strawberries” in the “search” field for many more recipes!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups gluten-free cake flour (I use Nutrifree)
- 1 packet baking powder
- 4 eggs
- 1 cup brown sugar
- 1/2 cup plain yogurt
- 1/3 cup vegetable oil
- 3/4 cup coconut flour
- 1 1/4 cups strawberries
- 1 lemon (Zested)
Tools
- Electric Mixer
- Bowl
Steps
Slice the strawberries after washing and drying them.
With the electric mixer, beat the eggs with the sugar, add the yogurt, the grated lemon zest, the oil.
Also add the coconut flour and sifted cake flour with the baking powder, quickly work with the mixer.
Pour into a greased and floured bundt pan, distribute the sliced strawberries, they will sink during baking.
Bake at 350 degrees Fahrenheit for 45 minutes.
As always, check the baking with a toothpick, if it comes out clean it’s ready, remove from the oven and let cool before extracting it from the pan.
👉As always, I recommend storing the cake well sealed, in a cake container or under a dome, this will keep it soft for several days.
👉If you’ve tried my recipe, let me know in the comments, but most importantly, let me know if you liked it!!
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