Gluten free Yogurt Apricot Bundt Cake {Vegan}

This flavorful vegan gluten free yogurt apricot cake was created because I had a few pretty apricots and some lemon soy yogurt that needed to be used. Fast.

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So I quickly whipped it together and noted down doses and ingredients as I went, in case it actually worked. And it did! And it went way better than I thought!

Here's how you prepare this gluten free yogurt apricot cake:

• Pre-heat the oven at 180° C / 360 F
• Pit the apricots and cut them into small cubes
• In a bowl mix flour, starch, cream of tartar, baking soda and sugar
• In another bowl add yogurt, oil, veg milk and vanilla and whisk everything with an electric hand mixer for a minute
• Add the liquid ingredients to the dry ones and whisk thouroughly
• Just before baking the case, incorporate the apricot cubes into the batter using a spatula
• Oil the bundt baking pan and pour the cake batter into the pan
• Bake for 25 minutes ca. and let it cool completely before carefully removing it from the pan
• You can simply dust it with powdered sugar or you can add sugar icing and more apricot cubes on top (you can previously season them with lemon juice)

I am honestly amazed by this cake, because besides being super tasty and not super sweet, it is sooo soft! Its texture feels like there's eggs in it, but there is not!

So keep scrolling for the recipe, as you will see this gluten free yogurt apricot cake calls for simple ingredients and little effort really!

If you make this recipe or have questions, leave me a comment down here!
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Ciao!
Sonia

P.S. Looking for  another seasonal tasty dessert? Check out my easy gluten free vegan peach crisp, to top with ice-cream or yogurt!

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