Vegan Apricot Cake
Delightfully moist and fragrantly sweet, this Vegan Apricot Cake is a plant-based dessert that’s perfect for any occasion. Made with dried apricots, almond milk, and a hint of lemon zest, this cake strikes the ideal balance between citrusy brightness and natural fruity sweetness. The recipe incorporates apple cider vinegar to create a tender crumb, while the use of simple pantry staples like all-purpose flour and sugar ensures it remains easy to whip up anytime. A dusting of powdered sugar adds the perfect finishing touch, making it a visually stunning centerpiece for dessert tables. Whether you’re catering to a vegan diet or simply seeking a light, dairy-free option, this apricot cake delivers wholesome flavors and effortless elegance with every bite.
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Recipe Information
Ingredients
- 200 grams Dried apricots
- 250 grams All-purpose flour
- 10 grams Baking powder
- 5 grams Baking soda
- 150 grams Granulated sugar
- 240 milliliters Unsweetened almond milk
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 80 milliliters Vegetable oil
- 1 tablespoon Apple cider vinegar
- 1 pinch Salt
- 30 grams Powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Line a round 9-inch cake pan with parchment paper.
Roughly chop the dried apricots into small pieces and set them aside.
In a large mixing bowl, sift the all-purpose flour, baking powder, baking soda, and a pinch of salt together.
In another bowl, combine the granulated sugar, almond milk, vegetable oil, vanilla extract, and lemon zest. Whisk together until the sugar dissolves.
Add the wet ingredients to the dry ingredients gradually, stirring with a wooden spoon or spatula until the batter is smooth and lump-free.
Fold the chopped apricots into the batter until evenly distributed.
Add the apple cider vinegar to the batter and mix until just combined. This helps to activate the baking soda for added lift.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 46.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 502.9 g | 183% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 265.5 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 569 mg | 44% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2516 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.
