Sugar-Free Apricot Cake
Indulge in the naturally sweet flavors of this Sugar-Free Apricot Cake, a wholesome dessert that’s perfect for health-conscious bakers and anyone looking to enjoy guilt-free delights. Made with nutrient-rich almond flour, unsweetened applesauce, and soft dried apricots, this recipe skips refined sugar without sacrificing flavor. Enhanced with hints of vanilla and a touch of warm cinnamon, every slice is moist, fragrant, and bursting with fruity goodness. This gluten-free and low-carb cake is also incredibly easy to prepare, requiring just 20 minutes of prep time before baking to perfection. Whether you’re serving it as a dessert or pairing it with a cup of tea for a cozy afternoon treat, this sugar-free apricot cake is a delicious way to satisfy your sweet tooth without compromise. Perfect for clean-eating diets and refined sugar-free lifestyles!
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Recipe Information
Ingredients
- 200 grams Dried apricots
- 240 milliliters Water
- 150 grams Unsweetened applesauce
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 200 grams Almond flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
Chop the dried apricots into small pieces. In a small saucepan, combine the apricots with water and bring to a boil over medium heat.
Once boiling, reduce the heat and let it simmer for about 10 minutes, until the apricots are soft and most of the liquid is absorbed.
Remove from heat and transfer the apricots to a food processor or blender. Add the unsweetened applesauce and blend until smooth. Set aside to cool slightly.
In a large bowl, beat the eggs until frothy. Add the vanilla extract and apricot puree, stirring until well combined.
In another bowl, mix the almond flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy your sugar-free apricot cake with a cup of tea or coffee.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 107.9 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 660 mg | 51% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2482 mg | 53% | |
*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.
