If you’re craving a delightful dessert that feels like a warm hug in every bite, this Easy Vegan Apricot Almond Cake Recipe is an absolute must-try. The juicy apricots add a burst of fresh fruitiness, while the almond flour brings a subtle nuttiness and a wonderfully moist texture. It’s a beautiful blend of sweet and tart, soft and crunchy, all wrapped into a loaf that’s perfect for sharing with friends or treating yourself to a slice of vegan heaven. Trust me, once you make this cake, it will quickly become one of your favorite go-to recipes for any occasion.
Ingredients You’ll Need
Gathering simple, accessible ingredients is the key to making this cake truly shine. Each component plays its role, whether it’s the vibrant apricots providing freshness, almond flour for delicate texture, or vegan yogurt to keep things moist and tender.
- Fresh apricots 180 g: These juicy gems add natural sweetness and a beautiful pop of color to the cake.
- Soy milk 180 ml: When mixed with apple cider vinegar, it creates a vegan buttermilk that tenderizes the crumb.
- Apple cider vinegar 2 teaspoons: Helps with leavening and adds slight tanginess for balanced flavor.
- Granulated sugar 200 g: Sweetens the cake and helps to caramelize the crust beautifully.
- Vegan Greek-style yogurt 100 g: Adds moisture and richness without dairy.
- Olive oil 80 ml: Provides a moist, tender crumb and subtly fruity undertones.
- Vanilla extract 1 tablespoon: Enhances all the other flavors with warm aromatics.
- All-purpose flour 220 g: The base for the cake’s structure.
- Almond flour 100 g: Adds nuttiness and a moist, delicate texture.
- Baking powder 1 tablespoon: Essential for the rise and fluffiness.
- Baking soda ½ teaspoon: Works with the acidity to help the cake rise perfectly.
- Sea salt ¼ teaspoon: Balances sweetness and enhances overall flavor.
- Flaked almonds 2 tablespoons: Sprinkled on top for a delightful crunch and elegant finish.
- Powdered sugar 60 g: For the zesty lemon glaze that adds an irresistible sweet-tart layer.
- Fresh lemon juice 1 tablespoon: Brightens the glaze with citrusy notes.
How to Make Easy Vegan Apricot Almond Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to fan-forced 160°C or conventional 180°C so it’s perfectly heated when you’re ready to bake. Lightly grease a 1-pound loaf pan and line it with parchment paper, leaving extra overhang on the sides. This sling makes lifting the cake out a breeze once it’s baked and cooled.
Step 2: Chop the Apricots
Take those fresh apricots, remove the pits, and chop them into 1-2 cm cubes. Setting them aside now means you’ll have everything ready when it’s time to fold them into the batter, ensuring even distribution throughout the cake.
Step 3: Make Vegan Buttermilk
Mix soy milk with apple cider vinegar and let it sit briefly. This combination curdles slightly, creating a vegan buttermilk alternative that’s key to tenderizing the crumb and providing a subtle tang that complements the apricots beautifully.
Step 4: Whisk Wet Ingredients
In a large bowl, whisk together sugar, vegan yogurt, olive oil, and vanilla extract until smooth. Then add the vegan buttermilk, whisking again until everything is combined into a luscious, creamy batter base.
Step 5: Mix Dry Ingredients
In a separate bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and sea salt. Whisking these together ensures even distribution of leavening agents, giving your cake that perfect rise.
Step 6: Combine Wet and Dry Mixtures
Add the dry ingredient mixture into the wet ingredients in two parts. Gentle folding here is crucial; you want to avoid overmixing, which can make the cake tough. Stop folding once you see just a few flour streaks left for a tender crumb.
Step 7: Fold in the Apricots
Carefully fold the chopped apricots into the batter until they are evenly coated and there are no pockets of flour. This step ensures each bite has that juicy fruitiness we’re aiming for!
Step 8: Assemble the Cake
Pour the batter into your prepared pan and smooth the surface with a spatula. For that classic crack down the middle, lightly oil a butter knife and run it through the center of the batter. This little trick makes your loaf look beautifully rustic once baked.
Step 9: Add Flaked Almond Topping
Sprinkle the flaked almonds evenly over the top for a delightful crunch and a touch of elegance. These will toast slightly as the cake bakes, giving a nutty, golden finish.
Step 10: Bake Until Golden
Bake the cake for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick or knife; it should come out clean with a few crumbs attached. If needed, keep baking in 5-minute intervals to ensure it’s baked through but still moist inside.
Step 11: Cool Before Glazing
Once out of the oven, let the cake cool in the pan for about 10 minutes. Then transfer to a cooling rack until completely cool. This rest ensures the glaze won’t melt right off and helps the flavors settle.
Step 12: Prepare and Add the Glaze
Whisk the powdered sugar and lemon juice until smooth and pourable. Adjust sugar to your desired thickness. Drizzle this luscious glaze over the cooled cake, letting it gently drip down the sides for a homey, inviting look.
How to Serve Easy Vegan Apricot Almond Cake Recipe
Garnishes
Sprinkle additional flaked almonds on top of the glaze or add a few thin apricot slices for extra visual appeal and texture contrast. A light dusting of powdered sugar can also elevate the presentation for special occasions.
Side Dishes
This cake pairs beautifully with a cup of herbal tea or a rich espresso. For an indulgent dessert, serve it alongside coconut yogurt or vegan vanilla ice cream to balance the tart apricot notes.
Creative Ways to Present
Consider slicing into small, elegant squares for a brunch buffet or arranging slices on a wooden serving board surrounded by fresh apricots and toasted almonds. A colorful floral garnish such as edible flowers can add unexpected charm for celebrations.
Make Ahead and Storage
Storing Leftovers
Store your cake in an airtight container at room temperature for up to 3 days to maintain freshness and moisture. If you keep it in the fridge, it will last up to 5-6 days, though the texture may firm slightly but remains delicious.
Freezing
This cake freezes wonderfully. Wrap it tightly in plastic wrap and then place it in a freezer-safe container or bag. It can stay frozen for up to 2 months. When you’re ready, thaw it at room temperature for a few hours before serving.
Reheating
To bring back that freshly baked warmth, microwave a slice for 20-30 seconds or warm it gently in a low oven (around 150°C/300°F) for 5-10 minutes. The glaze may soften nicely, turning the cake into a cozy treat.
FAQs
Can I use dried apricots instead of fresh?
Fresh apricots are ideal for their juiciness, but if you only have dried apricots, soak them in warm water for 15 minutes to soften before chopping and adding. Keep in mind the texture and moisture will slightly differ.
Is almond flour necessary?
Almond flour adds essential moistness and a subtle nuttiness that complements apricots perfectly. You can try substituting with more all-purpose flour, but the cake may lose some of its tender texture and depth.
Can I substitute soy milk with another plant milk?
Absolutely! Almond, oat, or cashew milk work well too. Just be sure to mix with apple cider vinegar to recreate that vegan buttermilk effect for the best rise and crumb.
How do I know when the cake is fully baked?
Insert a toothpick or thin knife into the center of the cake around 55 minutes. It should come out clean or with just a few moist crumbs. If the batter sticks, give it more time in 5-minute increments.
Will this recipe work without olive oil?
Olive oil contributes moisture and a subtle fruity flavor essential to the cake’s texture. If you need to swap, a neutral oil like sunflower or vegetable oil will work, but avoid coconut oil as it might change the flavor profile.
Final Thoughts
This Easy Vegan Apricot Almond Cake Recipe is one of those joyous baking achievements that feels both sophisticated and incredibly welcoming on the table. Fresh apricots marry beautifully with the nutty almond base to create a cake that’s light, tender, and bursting with flavor. Whether you’re making it for a daily treat or a special occasion, I can’t recommend this recipe enough — once you bake it, you’ll be reaching for it again and again.
Print
Easy Vegan Apricot Almond Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Easy Vegan Apricot Almond Cake is a moist and flavorful loaf perfect for any occasion. Made with fresh apricots, almond flour, and a vegan Greek-style yogurt, it’s dairy-free and wonderfully nutty with a tender crumb. A delightful lemon glaze and flaked almonds top it off, creating a beautiful, delicious treat that’s simple to prepare and bake.
Ingredients
Fruit
- 180 g fresh apricots (washed, dried and pits removed)
Wet Ingredients
- 180 ml soy milk
- 2 teaspoons apple cider vinegar
- 200 g granulated sugar
- 100 g vegan Greek-style yogurt or Skyr
- 80 ml olive oil
- 1 tablespoon vanilla extract
Dry Ingredients
- 220 g all-purpose flour
- 100 g almond flour (or ground almonds)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Topping and Glaze
- 2 tablespoons flaked almonds
- 60 g powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil and line both sides with parchment paper, leaving an overhang to easily remove the cake later.
- Prep the apricots: Chop the fresh apricots into small 1-2 cm cubes and set aside for folding into the batter later.
- Make buttermilk: Combine soy milk and apple cider vinegar in a jug and let it sit to curdle slightly, mimicking buttermilk.
- Mix wet ingredients: In a large bowl, whisk together granulated sugar, vegan Greek-style yogurt, olive oil, and vanilla extract. Then add the vegan buttermilk and whisk until fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and sea salt until evenly mixed.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in two parts, folding gently after each addition. Mix until just combined and no large flour pockets remain; avoid overmixing to keep the cake tender.
- Add apricots: Fold the diced apricots gently into the batter until evenly distributed without overworking the mix.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top. Optionally, dip a butter knife in olive oil and run it through the center of the batter to encourage a central crack during baking.
- Add topping: Sprinkle flaked almonds evenly over the cake surface for a nutty, crunchy topping.
- Bake: Place the loaf pan on a baking sheet and bake in the preheated oven for 55 to 65 minutes. Check for doneness at 55 minutes by inserting a toothpick or knife; it should come out clean or with a few crumbs. Continue baking as needed in 5-minute increments.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze: Whisk powdered sugar and fresh lemon juice in a small bowl until smooth. Adjust consistency by adding more sugar for thickness or more lemon juice for runniness.
- Garnish: Place parchment paper under the cooling rack to catch drips and drizzle the lemon glaze over the cooled cake.
- Store: Store the cake in an airtight container at room temperature for up to 3 days, refrigerate for 5-6 days, or freeze. For frozen cake, thaw a couple of hours before serving.
Notes
- Note 1: Ensure apricots are fresh, ripe, and pitted before chopping.
- Note 2: Soy milk is used as a vegan dairy substitute; other plant milks can be used but may alter the flavor slightly.
- Note 3: Vegan Greek-style yogurt or Skyr adds moisture and tang; silken tofu or coconut yogurt can be alternatives.
- Note 4: Olive oil adds healthy fats and moisture; neutral oils like canola can be substituted.
- Note 5: Almond flour provides nutty flavor and texture; finely ground almonds work as a substitute.
- Do not overmix the batter to maintain a tender crumb.
- Use parchment paper with overhang to easily remove the cake from the pan after baking.
