Dairy-Free Apricot Cake
This Dairy-Free Apricot Cake is a deliciously moist and tender treat that’s perfect for those with dietary restrictions. Infused with the natural sweetness of dried apricots soaked in boiling water, this cake combines warm spices like cinnamon and nutmeg with the subtle richness of coconut sugar and coconut oil for a flavor-packed experience. The batter is made entirely dairy-free, thanks to unsweetened almond milk and a touch of apple cider vinegar, ensuring a soft, airy crumb. With just a 30-minute prep time, this easy-to-make dessert is ideal for brunch gatherings, afternoon tea, or as a guilt-free after-dinner indulgence. Plus, its versatility makes it a perfect snack on its own or the ideal base for a dollop of dairy-free whipped cream. Whether you’re vegan or simply looking for a lighter dessert, this cake delivers wholesome flavor in every bite!
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Ingredients
- 200 g Dried apricots
- 250 ml Boiling water
- 250 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 0.5 tsp Salt
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 150 g Coconut sugar
- 120 ml Coconut oil
- 1 tsp Vanilla extract
- 1 tbsp Apple cider vinegar
- 240 ml Unsweetened almond milk
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2
Chop the dried apricots into small pieces and place them in a bowl. Pour the boiling water over them and let them soak while you prepare the batter.
Step 3
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
Step 4
In another bowl, beat the coconut sugar and melted coconut oil together until smooth. Add the vanilla extract and apple cider vinegar and mix well.
Step 5
Gradually stir the almond milk into the sugar mixture, followed by the soaked apricots along with their soaking liquid. Mix until everything is evenly combined.
Step 6
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix the batter to ensure a tender cake.
Step 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Step 9
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (1251.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3041.1 |
| Total Fat 119.1g | 0% |
| Saturated Fat 94.5g | 0% |
| Polyunsaturated Fat 2.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3496.4mg | 0% |
| Total Carbohydrate 475.6g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 236.2g | |
| Protein 34.5g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 593.1mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 2524.4mg | 0% |
Source of Calories