Gluten-Free Apricot Cake

Instructions

1. Preheat your oven to 180°C (350°F). Line a 20x30cm baking dish with parchment paper, leaving some overhang for easy removal (you can lightly grease the dish if needed so the paper sticks).
2. In a large mixing bowl, combine the oat flour, ground almonds, gluten-free flour, baking powder, baking soda, vanilla sugar, and sugar. Whisk together until well blended.
3. In another bowl, mix together the vegan yoghurt, soy milk, and apple cider vinegar. Let this mixture sit for about 5 minutes to allow it to curdle slightly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into your prepared baking dish, spreading it evenly with a spatula.
6. Wash the apricots and cut them in half, removing the pits. You should have about 10 apricots.
7. Arrange the apricot halves cut-side down on top of the batter. You can create neat rows or a more random pattern, depending on your preference.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake (not into an apricot) comes out clean.
9. Remove from the oven and let cool in the pan for about 15 minutes.
10. Using the parchment paper overhang, carefully lift the cake out of the pan and transfer to a wire rack to cool completely.
11. Once cooled, cut into squares, ensuring each piece has at least one apricot half.
12. This Gluten-Free Fresh Apricot Cake is best enjoyed on the day it's made, but can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
13. For an extra touch of sweetness, you can dust the cooled cake lightly with powdered sugar before serving.