Heavenly Vegan Apricot and Almond Cake

The sunshiny sweetness of fresh apricots is baked into every bite of this amazing cake! Just the thing with coffee or tea.

This light, delicious cake showcases fresh apricots that are baked to sticky sweet golden perfection.

vegan apricot cake

Also a fantastic breakfast treat!

Ingredients

  • 2 cups baked, mashed apricots (10-12 medium fresh apricots/ approx. 2 lbs)
  • 1 cup orange juice
  • 3 cups all-purpose (AP) flour
  • 1/2 cup almond flour/meal
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup sunflower oil or light olive oil
  • 2 tsp fresh ground cardamom (20 pods)
  • 1 tsp ground mahlep (optional but recommended!)
  • 1 cup chopped or sliced pistachios/almonds or chopped walnuts (optional)

Apricots

Cut fresh apricots in half and remove the pit. Arrange skin side down on a flat baking sheet. Lightly brush the tops of the apricots with brandy or water if you prefer. Bake at 400 degrees for 35 minutes. Allow to cool. Remove skins and mash fruit in medium bowl. Set aside.

*This can be done up to 2 days ahead and kept covered in the refrigerator until ready to use.

Preparation

Healthiest Vegan Recipes

In a medium bowl, combine AP and almond flour, baking soda/baking powder, salt and mahlep. Mix well and set aside.

In large bowl, add sugar and orange juice. stir until sugar is dissolved. Add ground cardamom, stir to combine and gradually add vegetable oil while stirring to incorporate well. Add mashed baked apricots. Mix well.

In 2 parts, add flour mixture to liquids. Stir well to combine. If adding nuts, stir in at this point. Do not over mix the batter, just combine all ingredients completely.

Spread batter evenly in parchment lined baking pan

9×13″ cake pan for 60 minutes at 350 degrees

loaf pan for 1 hour 15 minutes at 350 degrees

Check center with toothpick. Top should be a deep, golden brown color, cake should pull away from sides of pan and toothpick come out clean. Add another 5 minutes if needed.

Allow cake to cool for at least 20 minutes in pan before removing and serving. This can be made up to 4 days ahead and kept, wrapped well and refrigerated.

This cake is also nice dusted lightly with a little powdered sugar.

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