Roasted Strawberry Bundt Cake (Keto, Dairy Free)



Have you ever roasted fruit before? I tried it with strawberries for this cake and I'm hooked!

It bring out such a depth flavor. You could just eat the strawberries alone, or make this amazing cake!




Ingredients:


Roasted Strawberries:

(You can prepare this a day or two in advance)

1 pound fresh strawberries

1/4 cup powdered monkfruit



Cake:

3 cups sifted almond flour

1 cup sifted coconut flour

1 tablespoon baking powder

1 cup granulated sugar substitute (I always use Pyure brand)

1/2 cup fluid almond butter

1/4 cup melted coconut oil

4 eggs, whisked

1/4 cup unsweetened almond milk

1 tablespoon vanilla extract

1 packet of Instant Yeast (I used the Flesichmans brand)

4 tablespoons of water

2 teaspoons honey (the yeast will eat the sugars)

Roasted strawberries (see below on how to make- reserve 1/3 cup for glaze)



Glaze:

1/3 cup reserved roasted strawberries

2/3 cup unsweetened almond milk

1/2 cup powdered monkfruit


Directions:

Preheat your oven to 350 degrees Fahrenheit. Prepare your instant yeast by mixing one packet with the 4 tablespoons of water and 2 teaspoons of honey. Allow it to set up in a glass bowl or jar. Set it aside while you prep all of the other ingredients.


To roast the strawberries, wash and pat them dry. Slice in half and using a silicone baking sheet, lay them out evenly on your baking dish. Evenly sprinkle the powdered monkfruit over the top and bake for 35 minutes. Allow to cool for approximately 10 minutes. Spoon them all into a bowl, keeping all of the juices that spread out on the silicone mat. Set aside.


Grease a standard 10 cup bundt pan with cooking spray very well.

In a large bowl, combine the dry ingredients and mix well. Slowly drizzle in the melted coconut oil and almond butter, making sure to mix thoroughly so there are no lumps. Add the whisked eggs, almond milk, and vanilla extract and yeast mixture. Mix very well. Carefully fold in the roasted strawberries (minus the 1/3 cup you are reserving for the glaze)


Pour the batter into your bundt cake pan evenly and bake for 50 minutes or until a toothpick inserted comes out clean. (There will be about a 2" gap between the cake and the base of the pan, the cake will rise about 1")

Remove from oven and allow to cool for approximately 20 minutes, then flip over onto a wire rack for easy removal. Allow to cool completely.


While your cake is cooling, prepare the glaze.

In a small pot over medium high heat, add in the almond milk, monkfruit, and strawberries. Bring to a quick boil and boil for 3 minutes. Remove from the heat and allow to cool for approximately 5 minutes. Blend with an immersion blender, or pour into a food processor.


Spoon over cooled cake and serve with additional strawberries and top with powdered monkfruit and enjoy!