Vegan Apricot Cake
Delight in the sweet, tangy flavors of this Vegan Apricot Cake, a moist and fluffy dessert packed with natural goodness! Featuring tender bites of dried apricots folded into a light batter enriched with almond milk, zesty lemon, and vanilla, this easy-to-make cake is a celebration of plant-based baking at its finest. The clever addition of apple cider vinegar ensures a perfect rise, while a dusting of powdered sugar adds a touch of elegance to its presentation. Ready in just over an hour and ideal for any occasion, this dairy-free and egg-free apricot cake is a showstopper that's as wholesome as it is delicious. Serve it as a charming tea-time treat or a delightful dessert that’s sure to impress vegans and non-vegans alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Dried apricots
- 250 grams All-purpose flour
- 10 grams Baking powder
- 5 grams Baking soda
- 150 grams Granulated sugar
- 240 milliliters Unsweetened almond milk
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 80 milliliters Vegetable oil
- 1 tablespoon Apple cider vinegar
- 1 pinch Salt
- 30 grams Powdered sugar
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a round 9-inch cake pan with parchment paper.
Step 2
Roughly chop the dried apricots into small pieces and set them aside.
Step 3
In a large mixing bowl, sift the all-purpose flour, baking powder, baking soda, and a pinch of salt together.
Step 4
In another bowl, combine the granulated sugar, almond milk, vegetable oil, vanilla extract, and lemon zest. Whisk together until the sugar dissolves.
Step 5
Add the wet ingredients to the dry ingredients gradually, stirring with a wooden spoon or spatula until the batter is smooth and lump-free.
Step 6
Fold the chopped apricots into the batter until evenly distributed.
Step 7
Add the apple cider vinegar to the batter and mix until just combined. This helps to activate the baking soda for added lift.
Step 8
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Step 9
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 11
Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
| Serving size | (989.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2746.0 |
| Total Fat 76.8g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 46.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2643.4mg | 0% |
| Total Carbohydrate 502.9g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 265.5g | |
| Protein 34.4g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 569.2mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 2516.4mg | 0% |
Source of Calories