Dairy-Free Strawberry Bundt Cake

 In Cake, Dairy Free, Dessert

Dairy-Free Strawberry Bundt Cake

Do you remember that scene in My Big, Fat Greek Wedding when Ian’s mother presents Thula’s mother with a bundt cake upon their first meeting?  That scene was so funny and I think of it every time I make a bundt cake.

What I love so much about that movie is that it embodies the blending of my family and my husband’s family.  Despite the fact that my mother-in-law is Greek, his side of the family is more reserved and sophisticated – much like Ian’s family in the movie.  Mine is more wild and free (we are Californians, after all), like Thula’s family.  And somehow it works…

Dairy-Free Strawberry Bundt Cake

When we got married in 2004, we had a wedding and reception in California and a second reception in New York, where the majority of my in-laws’ family and friends reside.  My family came out to NY for the occasion, which my MIL hosted with the utmost grace.  At their home one evening, she put together a multi-course dinner, which was divine, as usual.  My brother (the epitome of “wild and free”), brought his bottle of beer to the dining room table when the meal began.  And – boy! – did he get an earful!  It was absolutely improper to drink beer from the bottle at the table.  It needed to be poured into a glass.  See what I mean?

That tale is family lore now.

When we would have dinner at my family’s house, the plates never matched, we used paper towels instead of napkins and drank Coke from the can…at the table.

And – really – the important thing in both cases is the food.  And the family.  What a blessing to share a meal with family.  Whether on fine china or paper plates, the gathering of those we love is truly a special thing.

So, perhaps at your next gathering, you can make this Strawberry Bundt Cake.  It is dairy-free, but super moist.  The cake itself is only mildly strawberry-y but adding the blended berries on top when you serve it makes it perfectly sweet.

Dairy-Free Strawberry Bundt Cake

Dairy-Free Strawberry Bundt Cake

Dairy-Free Strawberry Bundt Cake


  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m


  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup coconut oil
  • 1 cup granulated sugar
  • 3 eggs, lightly beaten
  • 1/2 cup plain (or unsweetened vanilla) coconut milk yogurt
  • 1/2 cup full-fat coconut milk (from the can)
  • 1 cup pureed strawberries
  • 2 teaspoons vanilla extract


  • 1 cup powdered sugar
  • 1/2 cup pureed strawberries
  • 1/2 teaspoon vanilla extract
  • Coconut milk to thin, as desired

How To Do It

  1. Preheat the oven to 350 degrees (F).
  2. Grease a standard bunt pan with oil (I used coconut) and flour, tapping out any excess flour.
  3. In a medium bowl, sift the flour, baking powder, baking soda and salt.
  4. In a large bowl, cream the coconut oil and sugar until combined.
  5. Stir in the eggs, yogurt, milk and vanilla.
  6. Fold in the pureed strawberries until combined.
  7. Pour the batter into the prepared pan.
  8. Bake 40 minutes or until a toothpick inserted into the cake comes out clean.
  9. Remove from the oven and allow to cool in the pan about 30 minutes, then turn out onto a rack to cool completely.
  10. Meanwhile, prepare the glaze. Whisk together all ingredients until well blended. Add milk to thin, if desired.
  11. When the cake has cooled, pour the glaze atop the cake and serve OR slice the cake and pour the glaze on each serving (the latter will allow you to keep the cake longer, as the moisture from the glaze will make the cake soggy after a few days).
  12. I store this cake covered in the fridge for up to five days.
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