Breakfast/ Cakes

Gluten-Free and Dairy Free Blueberry Bundt Cake

Name: Gluten-Free and Dairy Free Strawberry Upside-Down Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 cup of vegan butter; 1 1/4 cups of granulated sugar; 2 tsp of vanilla extract; 1/2 cups of almond milk; 2 tsp of baking powder; 2 1/4 cups of gluten-free flour (I use Bob’s Red Mill 1:1); 1 lb of strawberries; 1 tbsb of turbinado sugar

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There’s something spectacular about a bowl of fresh summer blueberries. In the summer, I find myself always buying blueberries, and sometimes I have an abundance. I recently inherited the cutest mini bundt pan that is a perfect size for this cake. Although the bundt pan is technically normal volume, it’s smaller in circumference and deeper, so a standard cake fits in the pan.

Why You’ll Love This Gluten Free Blueberry Bundt Cake:

Soft, moist crumb with the perfect amount of bounce
Juicy pockets of blueberries in every bite
Hints of vanilla and citrus to balance the sweetness
Naturally dairy free and made with wholesome, real ingredients
Perfect for brunch, summer gatherings, or just because

Let’s Talk Ingredients:

Fresh blueberries – the sweeter, the better
Gluten-free flour blend – I use Bobs Red Mill 1:1
Dairy Free milk – for moisture and richness without dairy
Vegan butter – I typically use earth balance
Eggs – for structure and lift
Vanilla extract – the best

Tips for Baking with Fresh Blueberries

Toss them in a little GF flour before folding into the batter. It keeps them from sinking to the bottom.
Don’t overmix! That’s the fastest way to lose the light texture.
Use fresh if possible – if you want to use frozen, let them fully thaw

Gluten-Free and Dairy Free Strawberry Upside-Down Cake

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Author: Paige
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes

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Description

This Gluten-Free and Dairy Free Strawberry Upside-Down Cake is the ultimate summer dessert! It’s easy to make, takes only 10 minutes to prepare and is the perfect morning snacking cake.

Ingredients

Units Scale

1/2 cup of vegan butter
1 1/4 cups of granulated sugar
2 tsp of vanilla extract
1/2 cups of almond milk
2 tsp of baking powder
2 1/4 cups of gluten-free flour (I use Bob’s Red Mill 1:1)
1 lb of strawberries
1 tbsb of turbinado sugar

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Instructions

Preheat your oven to 350*f, and grease your bundt pan thoroughly. Cut a circle out of parchment and place on the greased pan
Wash and dry your strawberries, and cut off the tops.
Slice the strawberries in half from the top (where the green top was), to the pointy bottom
Place the strawberries flat side down in the baking pan and sprinkle evenly with turbinado sugar
In a bowl using the paddle attachment or a hand mixer, cream the butter and sugar together until light in color and fluffy (about 3 minutes on medium)
Add the vanilla extract, baking powder, almond milk and egg to the butter mixture and beat until combined — the batter will separate
Add the flour 1/2 cup at a time to bring the batter back together
In your prepared bundt pan, pour the batter over the strawberries in a smooth layer
Bake for 30-35 minutes until the batter is cooked through
Let it cool completely before you flip the pan