Vegan Apricot and Almond Bundt Cake

Vegan Apricot and Almond Bundt Cake. Because finally it's getting warmer here in the Boston area and all the yummy summer fruits are available again! YAY! So let's embrace this by making some fruity cake today!

The Recipe

Vegan apricot and almond bundt cake (yield one 6 inch / 15 cm bundt cake)

Ingredients

1 cup / 125 g all-purpose flour

1 teaspoon baking powder

1/2 cup / 100 g sugar

2 ounces / 60 g almond flour

2 1/2 tablespoons / 40 ml vegetable oil, such as sunflower oil

6 tablespoons / 90 ml plant-based milk, such as oat, almond or soy

zest of 1/2 lemon

4.4 ounces / 125 g vegan yogurt, such as coconut, almond or soy

1 1/2 apricots, pittet and diced

For the white chocolate glaze:

1 bar of vegan white chocolate, melted

1 tablespoon sliced almonds

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine flour, sugar, baking powder, almond flour, vegetable oil, plant-based milk, lemon zest and yogurt and mix with a high speed mixer until smooth. Add diced apricots and mix carefully with a spoon.

3. Pour batter into a lightly greased bundt cake pan and bake for about 1 hour. Let cool on a wire rack.

4. Decorate with melted vegan white chocolate and almonds, powdered sugar or a sugar glaze, if desired. Slice. ENJOY!