Monday, August 1, 2011

Strawberry Yogurt Kamut Cake (Low Gluten)

It was my Dads official 80Th b-day. We had celebrated it earlier at a family reunion. We had another low key party at the park. It was a beautiful night. I love this time of year. :) I thought this cake would be fun to make for the occasion. I made this cake out of Kamut flour. I was very pleased how moist it turned out. It would be wonderful breakfast or snack. I also used no butter only coconut oil and it worked great. I will be making this again. :)

3/4 C coconut oil
1 C honey
3 eggs
3 T fresh lemon juice
1 tsp lemon zest * optional
2 1/2 C Kamut flour Or another whole grain flour
1/2 baking soda
1/2 tsp salt
1 C plain yogurt or greek yogurt
1 1/2 C frozen strawberries
powdered sugar to sift on for a garnish


1. Preheat oven to 325 Grease and flour pan bundt pan.

2. Sift together into a bowl, 2 1/4 C flour, baking soda, and salt. Stir in the zest. Put bowl aside.

3. Beat in a bowl, oil, honey until nice and light and creamy a couple min. Beat in the eggs one at a time. Then stir in the lemon juice. Then you alternate the yogurt and the flour into the oil mixture. Mix until it is all combined. Don't over mix.

4.Put the frozen berries in the blender and chopped them in small pieces. Then add 1/4 of remaining flour into the berries. (In the blender.) Fold into batter.

5. Pour the cake batter into the bundt pan. Bake in oven for 30-40 min., or when the toothpick comes clean, when you put it in the center of the cake. It should be a nice golden color. Don't over bake.

6. Place pan on wire cooling rack and cool 10 min in the pan. Then turn out on to the cooling rack. Let cool. Place on cake platter and sift powdered sugar on top. Enjoy!

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