• Grease a 23-cm (9-inch) bundt pan with coconut oil and dust it with all-purpose flour. Set aside.
• Preheat oven to 180°C (350°F).
• Add oil, sugar, and vanilla to a large bowl and, with a hand-held mixer, beat well for 1 minute.
• Add soy yoghurt and beat again until everything is combined.
• Sift in flour, baking powder, baking soda, and salt.
• Pour milk on top and beat until the batter is smooth.
• Bake for 60 to 65 minutes until the cake is done. Stick a toothpick into the centre and if it comes out clean the cake is done.
• Let cool for 15 minutes.
• Use a small knife (preferably a very flexible plastic knife) to loosen the edges, especially around the tube in the centre.
• Turn the pan around and let the cake slide on a cookie rack to cool completely.

To make the strawberry glaze

• To make the glaze, place powdered sugar and strawberries in a high speed blender.
• Blend together until the strawberries have completely mixed with the sugar.
• Transfer to a bowl and add lemon juice by the teaspoon until it has reached a smooth and pourable consistency.
• Pour over the completely cooled cake.