Gluten Free Strawberry Chia Seed Jam Filled Bundt Cake

Prep strawberry chia seed jam the night before or morning of; the jam will need to thicken in the fridge for at least four hours. Preheat oven to 350°F (175°C). Prep a regular size bundt cake pan by spraying with nonstick cooking spray. (If you use a small size pan you are able to make 6-8 donuts out of the leftover batter!) Whisk nut milk and lemon juice together in a small dish and set aside. Add the remaining wet ingredients to a medium size bowl and beat until frothy. Beat in dry ingredients and continue to mix until well combined. Add this mixture into the bundt pan, or into the small bundt pan and donut pan, and bake for 45 minutes. Remove donuts after 20 minutes. Once the cake is done baking and cooling, mix together glaze ingredients in a small bowl. Pour glaze over bundt cake and if you would like, dip the top of the donuts into the remaining glaze. Top bundt cake with sliced @driscollsberry organic strawberries and let the glaze set before serving.