A vanilla bundt cake studded with dark chocolate chunks and smothered in strawberry cream cheese frosting.
While the title may not cause you to envision this particular cake, all three key flavors are present: vanilla, chocolate, and strawberry. And they are a great combination. The vanilla cake provides the perfect, subtle foundation for the decadent yet fresh notes of dark chocolate, strawberries, and cream. This dessert is pretty much an ode to the warmer months with its pretty pink frosting and fresh berries, and not to mention, it’s much lower maintenance prep allowing you to get outside and enjoy the weather! I love bundt cakes for this reason. All you need is one cake pan and one frosting. There is no weighing of the different pans to ensure even layers or need to make a filling. Just one and done.... enjoy!
1 large bundt
Ingredients:
Cake:
3 ¾ cup all purpose flour
2 cups granulated sugar
1 Tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
6 Tablespoons earth balance butter (soy free if desired)
1 ½ cup non-dairy milk
1 ½ cup so delicious unsweetened vanilla coconut yogurt (use sweetened if you want a sweeter cake)
3 Tablespoons pure vanilla extract
1 cup dark chocolate chunks
Frosting:
1 batch of Whipped Cream Cheese Frosting
1 cup crushed freeze-dried strawberries
Garnish:
Fresh Strawberries
Dark chocolate (melted and drizzled)
Directions:
Preheat oven to 350 degrees convect (Preheat to 325 convect if your oven does not automatically reduce the temperature, or if you do not have a convect setting, 350 traditional bake setting is fine but the baking time may vary). Prepare a large bundt cake pan with baking spray.
In the bowl of an electric mixer, stir together the flour, sugar, baking powder, baking soda, and salt.
In a microwave safe bowl, warm the butter together with the milk until the butter is melted.
Add the milk/butter mixture, yogurt, and vanilla to the dry ingredients and stir until well combined. Stir in the chocolate chunks until just combined.
Pour into the prepared pan and bake for 55 minutes, or until a toothpick comes out clean. Let the cake cook for about 10-15 minutes before flipping it out of the pan. Allow it to completely cool before frosting.
Make the Whipped Cream Cheese Frosting. Stir in the crushed freeze dried strawberries and frost as desired.
Top with fresh strawberries and drizzle with melted dark chocolate.
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