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 super quick to make and bake!
Servings 8 slices
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)