Gluten-Free Bundt Cake with Apricot-Orange Glaze

This cake is so moist and delicious, no one will guess it has no wheat or eggs in it. It is good on its own or with the glaze.

1/2 cup very soft unsalted butter or coconut oil
3/4 cup {maple syrup}, brown rice syrup, agave nectar, or honey
2 tablespoons {flaxseeds}, ground
1/4 cup water
1/4 cup orange juice
 one grated {orange peel}
1 cup {plain yogurt} (dairy or nondairy)
2 teaspoons vanilla extract
2 1/2 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground {cinnamon}
1 teaspoon ground {cardamom}
1/4 teaspoon ground {nutmeg}
Apricot-Orange Glaze
1/2 cup prepared apricot jam or preserves
3 to 4 tablespoons orange juice
Preheat oven to 350 degrees. Oil a bundt pan.

Beat butter or oil and sweetener together until smooth. In small bowl, mix ground flax and water. Add to butter mixture along with orange juice and peel, yogurt, and vanilla. Beat well.

In separate bowl, sift remaining ingredients together. Stir liquid ingredients into flour mixture. Pour into prepared pan and bake 45 minutes, or until tester inserted in cake comes out dry. Let cool 10 minutes, then remove cake from pan.

Place glaze ingredients in saucepan. Stir together over low heat until warm and thinned out. Spoon glaze over cake if desired. Serve warm or at room temperature.

Ease of Preparation: Easy

Preparation Time: 15-20 min
10 min cool

Cook Time: 50 min

Servings: 12

Recipe By: Cathe Olson

From:  The Vegetarian Mother's Cookbook
Used with permission of Goco Publishing