Easy Vegan Apricot Cake Recipe
Vegan apricot cake recipe with fresh raspberries is an easy and delicious must-make summer dessert. Super simple and flavorful coffee cake.
Have a free afternoon? Bake! Make this quick and easy apricot cake together with your kids. They will be excited to learn new skills and have a great time together with you, too!
Fresh Apricot Cake with Raspberries
Enjoy the unique flavor of fresh apricots in this extremely sweet and indulgent vegan apricot cake made with few ingredients. The ideal orange color makes this eggless apricot cake recipe a delightful healthy treat for kids of all ages. In fact, this basic cake recipe has no fancy or difficult steps to make, it’s perfect for beginner bakers.
The summer season is a wonderful time to eat and use up all those fruits God blesses us all year round. Although I prefer to eat them whole, sometimes I desire to bake some good, low-sugar cake with them that will satisfy my sweet cravings in a healthy way. And this ckae fulfills all my conditions! It’s the ultimate dessert to serve with a cup of tea, coffee, or a refreshing smoothie. Just like these gluten-free chocolate strawberry muffins!
This yummy Austrian dessert, also known as Marillenkuchen tastes like pure summer! I made a few changes, so to say, veganized it, and it appeared to be the most beautiful treat or snack without eggs or dairy that quickly comes together in just one bowl. And it always turns out great!
Ingredients You’ll Need:
This fresh apricot cake recipe is the perfect balance of sweet and tart. Truly, this soft and moist coffee cake is the most desirable snack for a summer afternoon! No eggs, no butter, no milk, no problems! That sounds like a good idea, don’t you think?
- Fresh apricots
- Fresh raspberries (you can use frozen as well)
- Whole-wheat flour (or all-purpose flour)
- Granulated sugar
- Sparkling water
- Any neutral vegetable oil (I used sunflower oil)
- Baking powder
- Powdered sugar, for dusting (optional)
- Pinch of salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
Time needed: 50 minutes.
How to make vegan apricot cake from scratch?
This vibrant cake topped with fresh juicy raspberries is ridiculously easy to make. In the recipe card below, you’ll find step-by-step pictures of how to make and bake your tender apricot cake.
- Make apricot puree
First, start by preheating the oven to 350°F / 180°C. Then make the apricot puree. Place apricots (cut in half and seed removed) in a blender or food processor and blend until smooth (30 seconds to 1 minute, depending on the power of your processor) and set aside.
- Mix dry ingredients
After that, in a large bowl, mix dry ingredients: flour, sugar, baking powder, and a pinch of salt.
- Mix wet ingredients
Next, in a separate bowl mix sparkling water and oil.
- Combine apricot puree with wet ingredients
Gently pour out apricot puree in the bowl with wet ingredients. Mix well to combine.
- Combine everything
Then, gradually add dry ingredients into to bowl with the wet ingredients. Mix until all is well combined. Don’t overmix because overmixing prevents the cake to be soft and tender. Once you made the batter, transfer it to a lightly greased non-stick tart pan (approx. 10 inches / 25 cm) or any round baking pan and top it with fresh or frozen raspberries (gently pressed in the batter).
- Bake it
Bake the cake at 350°F / 180°C for about 40 minutes. The check if the cake is done, do the cake test. Simply insert a toothpick or a skewer before you remove it from the oven. It should come out clean or with very few moist crumbs. Let it cool for 15 minutes, then you can dust it with powdered sugar (this step is optional).
- Serve and enjoy
You can serve this tasty vegan cake with a cup of coffee or tea immediately! If you have any leftovers, make sure the cake is completely cooled and keep it in an airtight container at room temperature for up to 2 days. In warm conditions, store it in a fridge.
This Vegan Apricot Cake is:
- Full of flavor
- Dairy-free
- Nut-free
- Egg-free
- Fruity
- Summery
- Versatile
- Bursting with apricot flavor in every bite!
How to Store Apricot Cake
Store any leftover apricot cake in an airtight container, at room temperature. Or keep it in the fridge for a couple of days later. I recommend you remove it from the refrigerator at least half an hour before serving so it comes to room temperature and gets that beautiful soft texture.
No, you don’t need to peel fresh apricots. The best way to eat apricots is to wash them under cold water and enjoy them whole, without peeling. Just remove and discard the seed that’s in the middle of the fruit.
Make this mouthwatering apricot cake, add them to your favorite fruit salad, smoothies, make a jam, or simply eat them fresh. They are very nutritious and full of powerful antioxidants, vitamins, and minerals. Moreover, they contain a large amount of plant fiber and promote good gut and eye health while low in calories and fat.
More Vegan Dessert Recipes
- Super Moist and Fluffy Apple Cake with Cinnamon (Refined-Sugar Free)
- 5 Ingredient Rich Homemade Avocado Mousse (Naturally Sweetened)
- Yummy No-Bake Chocolate Cookies with Tahini
- 5 Ingredient No-Bake Chocolate Coconut Balls (Even Picky Eaters Love it)
- Homemade dark chocolate that melts in your mouth
- Unique chocolate vegan cake with carob powder
- Soft carrot-pineapple muffins
- Fluffy blueberry muffins
- Vegan-friendly baklava recipe
Easy Vegan Apricot Cake Recipe
Equipment
- Blender or food processor
- Non-stick tart pan or round baking pan (approx. 10 inches / 25 cm)
Ingredients
- 8-10 fresh and ripe apricots, blended into a puree (aproximatelly 1 cup apricot puree)
- 1/2 cup fresh raspberries (you can use frozen as well)
- 2 cups whole-wheat flour (all-purpose flour will do fine, too)
- 1/2 cup granulated sugar (add more sugar if your apricots aren't so sweet)
- 1 cup sparkling water (room temperature)
- 1/3 cup sunflower oil (or any neutral vegetable oil) + more for greasing the pan
- 1 tbsp baking powder
- 1 pinch of salt
- 2 tbsp powdered sugar, for dusting after the cake is cooled (optional)
Instructions
- First, start by preheating the oven to 350°F /180°C. Then make the apricot puree. Place apricots (cut in half and seed removed) in a blender or food processor and blend until smooth (30 seconds to 1 minute, depending on the power of your processor) and set aside.
- After that, in a large bowl, mix dry ingredients: flour, sugar, baking powder, and a pinch of salt.
- Next, in a separate bowl mix sparkling water and sunflowerr oil.
- Gently pour out apricot puree in the bowl with wet ingredients. Mix well to combine.
- Then, gradually add dry ingredients into to bowl with the wet ingredients. Mix until all is well combined. Don’t overmix because overmixing prevents the cake to be soft and tender. Once you made the batter, transfer it to a lightly greased non-stick tart pan (approx. 10 inches / 25 cm) or any round baking pan and top it with fresh or frozen raspberries (gently pressed in the batter).
- Bake the cake at 350°F / 180°C for about 40 minutes. The check if the cake is done, do the cake test. Simply insert a toothpick or a skewer before you remove it from the oven. It should come out clean or with very few moist crumbs. Let it cool for 15 minutes, then you can dust it with powdered sugar (this step is optional).
- Let it cool and serve this tasty vegan cake with a cup of coffee or tea immediately! If you have any leftovers, make sure the cake is completely cooled and keep it in an airtight container at room temperature forup to 2 days. In warm conditions, store it in a fridge.
Notes
- If your apricots are underripe or aren’t so sweet, feel free to add a couple of tablespoons of sugar for an extra sweet taste.
- Or you can dust the cake with more powdered sugar if you like.
- This recipe is so versatile, so instead of apricots, you can use peaches, apples, plums, or pears.
- Instead of raspberries, you can top the cake with strawberries, blackberries or blueberries.
Nutrition
Love this vegan sweet treat? Pin it for later!
Made this vegan apricot cake recipe? If yes, please rate it, leave a comment below, and share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. I would love to hear about your experience and your comments just make my day!
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Love, Marinela💚
Wow!! This plant based apricot and raspberry cake turned out soo beautiful and tasted amazing! Each bite was full of flavor. This paired perfectly with a cup of tea this morning.
Yay, I’m so happy to hear that Anaiah, and yes, this easy apricot cake is perfect with a cup of tea in the morning. Thank you so much for sharing your experience with this recipe!
I loved the recipe! thanks for sharing! Apricots are amongst my favorite fruits but hadn’t seen a recipe like this before!
this is an amazing recipe! thank you for sharing
So glad to hear it Daniela, thank you!
This vegan apricot cake was just as beautiful as it was delicious! I was so impressed by the flavor and texture! Thanks for sharing!
Yay, thank you for sharing your experience, Kayla! I’m so glad you enjoyed this easy vegan cake. Thank you for the lovely review!
A perfect summertime cake! Love the bright flavors of apricot!
Thank you for the wonderful review, Holly!
As soon as I saw this cake I knew I had to make it and I wasn’t disappointed!
I love cakes like this that are not too heavy or have too much frosting. The apricots and raspberry were perfect together in this cake.
So glad to hear you liked this cake Joshua, thanks for taking the time to write a review for this recipe!