Strawberry Cake

Strawberry and Cardamom Bundt Cake

While strawberries are cheap as chips, I try to use them in every way possible. You would have no idea this cake is missing dairy or eggs – the coconut yogurt lends the most moreishly moist texture and the cake will stay this way for days.

x Jordan

For The Cake

  • 200g plain or spelt flour
  • 150g soft brown, light muscovado or coconut sugar
  • 100g ground almonds
  • 2 tsp baking powder
  • 2 tsp ground cardamom
  • pinch sea salt
  • 1⁄2 cup almond or coconut milk
  • 1 tsp vanilla extract
  • 1⁄2 cup light olive oil
  • 1⁄2 cup unsweetened coconut yogurt
  • 1 punnet fresh strawberries, washed, hulled and quartered

For The Glaze

  • 125g icing sugar
  • 1 tsp ground cardamom
  • 3 tbsp almond or coconut milk

For The Decorations

  • Fresh strawberries, sliced fresh edible flowers (optional)

Serves 12


  • Preheat the oven to 170°C on fan bake. Grease and line the base of an 20cm bundt tin with baking paper.
  • In the bowl of an electric stand mixer, combine the flour, sugar, ground almonds, baking powder, cardamom and salt.
  • Gradually add the milk, vanilla and oil, taking care not to overmix. Finally, fold through the coconut yogurt.
  • Spoon the batter into the tin and spread out to the sides. Scatter over the strawberry pieces and press them down lightly.
  • Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  • Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
  • To make the glaze, in a small bowl combine the icing sugar, cardamom and milk and mix together until smooth.
  • Once the cake is completely cool, drizzle over the cardamom glaze and decorate with strawberry slices and fresh flowers, if using.
  • Serve at room temperature. Refrigerate in an airtight container for up to three days.

Recipe by The Caker, Jordan Rondel