This vegan gluten free yogurt apricot cake is a quick delicious way to enjoy fresh, juicy apricots in summer. It's quick and easy to whip together, soft and flavorful, perfct for your summer breakfast, a dessert or afternoon snack!
This gluten free cake is a great way to use up ripe apricots and it is:
- dairy free
- egg free
- no xanthan gum
- made with homemade gluten free flour mix
Ingredients
The ingredients to make gluten free apricot cake are:
- brown rice flour, potato starch and almond flour, for the flour mix
- light oil, like sunflower seed or coconut oil
- plant based, gluten free yogurt, best if lemon or vanilla flavored
- vegan and gluten free milk, I like to use rice or soy
- the staples, baking powder and sugar (white or brown)
- fresh, ripe apricots
Instructions
Here's how you prepare dairy free 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 flours, starch, baking powder and sugar
- In another bowl add yogurt, oil, vegan 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 going into the oven, incorporate diced apricots 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!
More gluten free summer desserts
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Ciao!
Sonia
📖 Full Recipe
Yogurt Apricot Bundt Cake | Gluten free * Vegan
Equipment
- kitchen scale
- 2 bowls
- Hand mixer or whisk
- Bundt cake pan
Ingredients
- 100 grams gluten free brown rice flour
- 100 grams almond flour (or finely ground almonds)
- 100 grams gluten free potato (or other gluten free) starch
- 3 teaspoons baking powder
- 70 grams brown or white sugar
- 160 grams dairy/gluten free milk
- 40 grams light seed oil or coconut oil
- 130 grams lemon or vanilla dairy free yogurt
- 4-5 fresh apricots
- Icing sugar for decoration (optional)
Instructions
- Pre-heat the oven at 180° C / 360 F
- Pit the apricots and cut them into small cubes
- In a bowl mix flours, starch, baking powder and sugar
- In another bowl add yogurt, oil, vegan milk 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 cake, incorporate the apricot cubes into the batter using a spatula
- Oil the bundt baking pan and pour the cake batter into the pan, even it out
- Bake for 30 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 (which you can previously season with lemon juice)
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