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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!
Course Dessert
Keyword cake, gluten free, vegan
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 6 slices
- 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)
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)