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
Scale
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.
