Dairy-Free Apricot Cake
Indulge your taste buds with this Dairy-Free Apricot Cake—an irresistibly moist and aromatic dessert that’s perfect for any occasion! Crafted with naturally sweet dried apricots, soaked to perfection and folded into a tender cinnamon- and nutmeg-spiced batter, this recipe shines as a wholesome treat. Instead of dairy, coconut oil and almond milk provide the ideal creamy texture while keeping the cake light and flavorful. Coconut sugar adds a delicate caramel-like sweetness, enhancing the golden apricot notes in every bite. This easy-to-follow recipe comes together in under 90 minutes, making it a great option for beginners and busy bakers alike. Whether you're catering to dietary needs or simply seeking a fresh twist on classic baked goods, this vegan apricot cake is destined to be a crowd-pleaser. Don’t skip this gem that’s brimming with flavor, health-conscious ingredients, and charming rustic appeal!
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Recipe Information
Ingredients
- 200 g Dried apricots
- 250 ml Boiling water
- 250 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 0.5 tsp Salt
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 150 g Coconut sugar
- 120 ml Coconut oil
- 1 tsp Vanilla extract
- 1 tbsp Apple cider vinegar
- 240 ml Unsweetened almond milk
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Chop the dried apricots into small pieces and place them in a bowl. Pour the boiling water over them and let them soak while you prepare the batter.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In another bowl, beat the coconut sugar and melted coconut oil together until smooth. Add the vanilla extract and apple cider vinegar and mix well.
Gradually stir the almond milk into the sugar mixture, followed by the soaked apricots along with their soaking liquid. Mix until everything is evenly combined.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix the batter to ensure a tender cake.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 475.6 g | 173% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 236.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 593 mg | 46% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2524 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
