Description
This easy vegan apricot almond cake features a moist, tender crumb enriched with almond flour and olive oil. Fresh apricots become juicy and jammy as they bake, topped with toasted flaked almonds and an optional fresh lemon glaze for a bright finish. Perfect as a delightful plant-based dessert or snack, this cake combines simple pantry ingredients and fresh fruit for a wholesome treat.
Ingredients
Main Ingredients
- 180 g (6.35 oz) fresh apricots, washed, dried and pits removed
- 180 ml (¾ cup) soy milk
- 2 teaspoons apple cider vinegar
- 200 g (1 cup) granulated sugar
- 100 g (¼ cup + 3 tablespoons) vegan Greek-style yogurt or Skyr
- 80 ml (⅓ cup) olive oil
- 1 tablespoon vanilla extract
- 220 g (1 ¾ cups + 1 tablespoon) all-purpose flour
- 100 g (1 cup) almond flour or ground almonds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 tablespoons flaked almonds
Lemon Glaze (optional)
- 60 g (½ cup) powdered sugar
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Lightly grease a 1-pound loaf pan and line both sides with parchment paper, leaving an overhang to easily lift out the cake later.
- Prepare Apricots: Chop fresh apricots into small 1-2 cm cubes and set aside for folding into the batter later.
- Make Vegan Buttermilk: In a jug, combine soy milk and apple cider vinegar. Set aside to curdle for a few minutes, creating a vegan buttermilk substitute.
- Mix Wet Ingredients: In a large bowl, whisk together sugar, vegan yogurt, olive oil, and vanilla extract until smooth. Then whisk in the prepared vegan buttermilk mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and sea salt until evenly combined.
- Combine Wet and Dry: Add the dry ingredient mix to the wet ingredients in two batches, gently folding after each addition. Fold just until the batter is mostly combined with a few flour streaks remaining; avoid overmixing to keep the cake tender.
- Fold in Apricots: Toss the diced apricots into the batter and fold gently to distribute evenly, ensuring no flour pockets remain.
- Assemble in Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, dip a butter knife in olive oil and run it down the center of the batter to help create a controlled crack as it bakes.
- Add Topping: Sprinkle flaked almonds evenly over the top surface of the batter for a crunchy, toasted finish.
- Bake Cake: Bake for 55-65 minutes until the loaf rises and the top is golden brown. Test doneness by inserting a toothpick or knife at 55 minutes; it should come out clean with a few moist crumbs. Continue baking in 5-minute increments if needed.
- Cool Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- Prepare Lemon Glaze (Optional): Whisk powdered sugar and freshly squeezed lemon juice until smooth. Adjust consistency by adding more sugar for thickness or more lemon juice for thinness.
- Glaze and Serve: Place parchment beneath the cake to catch drips, then drizzle the glaze over the cooled cake. Slice and serve, or store as directed.
Notes
- Apricots: Weigh apricots after removing stones for accuracy.
- Soy Milk: You can substitute with almond or oat milk if preferred.
- Vegan Yogurt: Use a vegan Greek-style yogurt like Alpro Greek style, vegan skyr, vegan sour cream, or thick coconut yogurt for best results.
- Olive Oil: A mild or neutral oil like canola or sunflower oil can be used instead.
- Almond Flour: Often labeled as ground almonds. Choose a finely ground, uniform-color almond flour without skin specks for a smooth texture.
- Storage: Store in an airtight container at room temperature for up to 3 days, refrigerate for 5-6 days, or freeze for longer storage. Defrost a couple of hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
