Yogurt Apricot Bundt Cake | Gluten free * Vegan
This gluten free vegan yogurt apricot cake is super summer-y, tasty, soft and fresh! And it's pretty quick to make and bake!
Servings 6 slices
Ingredients
- 200 gr gluten free brown rice flour
- 100 gr gluten free potato (or other gluten free) starch
- 2 teaspoon cream of tartart
- 1 teaspoon baking soda
- 70 gr brown sugar
- 100 gr dairy/gluten free milk
- 40 gr (sunflower) seed oil
- 130 gr lemon or vanilla soy yogurt
- 3-4 apricots
- vanilla extract (to taste)
Instructions
- 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)