This Moist Fresh Apricot Cake is a delicious vegan twist on the traditional German Aprikosenkuchen recipe.
Easy and simple, this coffee cake is packed with fresh summer fruit, making it perfect for a scrumptious dessert or afternoon treat. Made with no eggs or dairy, it's a breeze to bake and perfect for sharing with family and friends.
Try my vegan carob cake or banana apple cake for another tasty dairy-free dessert.
Please note that the photos and ingredients of this recipe were updated recently.
Ripe and juicy apricots are one of the true blessings from God! I can't wait for the apricot season to arrive and use them in everything from salads with strawberries and apricots to this incredibly moist apricot cake.
This vegan Aprikosenkuchen (aka Marillenkuchen) is a family favorite - I've made it countless times and it never disappoints. It's light, airy, and fresh apricot flavor in every bite. It's a fantastic way to use fresh apricots and pairs beautifully with a dusting of powdered sugar or a scoop of ice cream.
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Why You'll Love This Recipe
- Moist and tender texture
- Easy to make in 1 bowl
- Egg-free, dairy-free, and butter-free
- Not overly sweet
- Beginner-friendly recipe
- Perfect for pleasing a crowd
Ingredients
- Fresh apricots: Choose ripe and juicy apricots for the best flavor. For a dried apricot cake replace them with ¾ cup of chopped dried apricots.
- All-purpose flour: Provides structure to the cake. Substitute with whole wheat flour or gluten-free flour blend if needed.
- Sugar (I used brown sugar): Sweetens the cake. You can use granulated sugar or coconut sugar for a similar sweetness level
- Almond milk: Adds moisture and richness. Use any non-dairy milk like soy, oat, or coconut milk as an alternative.
- Sunflower oil: Provides moisture and fat to the cake. You can substitute it with other neutral-flavored oils like canola oil or coconut oil.
- Vanilla extract: Enhances flavor. Replace it with almond extract for a different flavor profile.
- Baking soda and baking powder: Leavening agents that help the cake rise and have a light and fluffy texture.
- Lemon juice: Activates the baking soda and adds a touch of tang that complements the apricots. You can substitute with apple cider vinegar or white vinegar.
- Salt: Balances sweetness and enhances flavor.
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.
How To Make Vegan Apricot Cake With Fresh Apricots?
Mix dry ingredients. Preheat the oven to 350°F (180°C) and lightly grease an 8-inch round baking pan. Dust with flour, shake out the excess and set aside. In a medium bowl, combine the all-purpose flour, brown sugar, baking soda, baking powder, and salt.
Combine wet ingredients. Add the oil, almond milk, vanilla extract, and lemon juice to the dry ingredients. Mix gently until just combined. Be careful not to overmix, as this can lead to a tough cake. Gently fold in chopped fresh apricots into the cake batter saving a few pieces to place on top before baking.
Bake. Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 40-42 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake. Allow the cake to cool in the pan for about 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired before serving. Enjoy!
Variations
- Orange apricot cake: Replace the lemon juice with fresh orange juice and add 1 tablespoon of orange zest to the batter for a citrusy twist.
- Chocolate apricot cake: Stir ½ cup of chocolate chips or chunks to the batter for a decadent chocolate twist that complements the fruity apricots.
- Spiced apricot cake: Add 1 teaspoon of ground cinnamon and a pinch of ground nutmeg to the dry ingredients for a warm, spiced flavor.
Storage
Refrigerator: Since this cake contains fresh fruit, it's best stored in the refrigerator. Keep leftover cake in an airtight container for up to 4 days.
Freezing: You can freeze the cake for up to 2 months. Wrap the cooled cake tightly in plastic wrap and then place it in a freezer-safe container or bag. Thaw overnight in the refrigerator before serving.
Top Tips
- Prep your pan: Properly grease and flour the baking pan to ensure the cake releases easily after baking.
- Chop apricots finely: Chop the apricots finely to ensure they distribute evenly throughout the cake.
- Measure flour correctly: To measure flour accurately, spoon it into a measuring cup and level it off with a flat edge. Avoid packing it down or scooping it directly from the container.
- Use fresh leavening agents: Make sure your baking powder and baking soda are fresh for the fluffiest cake rise.
- Do not overmix: When combining the wet and dry ingredients, mix only until just combined. Overmixing can result in a dense or tough cake.
- Baking Time: Ovens can vary a bit, so keep an eye on your cake and check for doneness with a toothpick inserted into the center. It should come out clean. Also, if using a different-sized baking pan, adjust the baking time accordingly.
Frequently Asked Questions (FAQ's)
You don't have to peel apricots before baking this cake! The skins soften while baking and become part of the delicious texture. Just give them a good wash before using.
Absolutely! Dried apricots work great in this cake. Since they're more concentrated in sweetness, use about half the amount compared to fresh apricots. So, instead of 1+½ cup of fresh apricots, use ¾ cup of chopped dried apricots.
Ripe apricots will be soft to the touch when you gently press them. They should give slightly but not feel mushy. Ripe apricots also have a vibrant orange color and a sweet, fruity aroma. Avoid apricots that are still firm or have any green tinge on their skin.
You can use the same batter to make apricot muffins! Just adjust the baking time, as muffins bake faster than cake.
More Vegan Dessert Recipes
- 5 Ingredient Homemade Avocado Mousse (Naturally Sweetened)
- Moist Lemon Blackberry Cake
- 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
📖 Recipe
Moist Fresh Apricot Cake (Vegan Aprikosenkuchen)
Equipment
- 8-inch round baking pan
- medium bowl
Ingredients
- 1 + ½ fresh and ripe apricots pitted, chopped (about 8 medium-sized apricots)
Dry Ingredients
- 1 + ¾ cups all-purpose flour
- ¾ cup brown sugar or granulated/coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup almond milk or any plant-based milk
- ⅓ cup sunflower oil (or any neutral vegetable oil) + more for greasing the pan
- 2 teaspoons lemon juice or apple cider/white vinegar
- 1 teaspoon vanilla extract
Optional Topping
- 2 tablespoons powdered sugar for dusting after the cake is cooled
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease an 8-inch round baking pan. Dust with flour, shake out the excess, and set aside. In a medium bowl, combine the all-purpose flour, brown sugar, baking soda, baking powder, and salt.1 + ¾ cups all-purpose flour, ¾ cup brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Add the oil, almond milk, vanilla extract, and lemon juice to the dry ingredients. Mix gently until just combined. Be careful not to overmix, as this can lead to a tough cake. Gently fold in chopped fresh apricots into the cake batter, saving a few pieces to place on top before baking.1 cup almond milk, ⅓ cup sunflower oil, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, 1 + ½ fresh and ripe apricots
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 40-42 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired before serving. Enjoy!
Notes
- Refrigerator: Since this cake contains fresh fruit, it's best stored in the refrigerator. Keep leftover cake in an airtight container for up to 4 days.
- Freezing: For an even longer shelf life, the cake can be frozen for up to 2 months. Wrap the cooled cake tightly in plastic wrap and then place it in a freezer-safe container or bag. Thaw overnight in the refrigerator before serving.
- Prep your pan: Properly grease and flour the baking pan to ensure the cake releases easily after baking.
- Chop apricots finely: Chop the apricots finely to ensure they distribute evenly throughout the cake.
- Measure flour correctly: To measure flour accurately, spoon it into a measuring cup and level it off with a flat edge. Avoid packing it down or scooping it directly from the container.
- Use fresh leavening agents: Make sure your baking powder and baking soda are fresh for the fluffiest cake rise.
- Do not overmix: When combining the wet and dry ingredients, mix only until just combined. Overmixing can result in a dense or tough cake.
- Baking Time: Ovens can vary a bit, so keep an eye on your cake and check for doneness with a toothpick inserted into the center. It should come out clean. Also, if using a different-sized baking pan, adjust the baking time accordingly.
Nutrition
If you try this apricot coffee cake, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Anaiah says
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.
Marinela says
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!
Gus says
I loved the recipe! thanks for sharing! Apricots are amongst my favorite fruits but hadn't seen a recipe like this before!
daniela says
this is an amazing recipe! thank you for sharing
Marinela says
So glad to hear it Daniela, thank you!
Kayla DiMaggio says
This vegan apricot cake was just as beautiful as it was delicious! I was so impressed by the flavor and texture! Thanks for sharing!
Marinela says
Yay, thank you for sharing your experience, Kayla! I'm so glad you enjoyed this easy vegan cake. Thank you for the lovely review!
Holly says
A perfect summertime cake! Love the bright flavors of apricot!
Marinela says
Thank you for the wonderful review, Holly!
Freya says
As soon as I saw this cake I knew I had to make it and I wasn’t disappointed!
Joshua says
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.
Marinela says
So glad to hear you liked this cake Joshua, thanks for taking the time to write a review for this recipe!
van says
Hello, can I replace the sparkling water with normal water or non-dairy milk? or is it really necessary for the recipe?
Thanks!
Marinela says
Hi Van,
Sparkling water here causes the cake to rise better and have a fluffier texture. But you absolutely can substitute it with any plant-based milk or normal water, it would still be delicious. Please let us know if you try it!
van says
thanks for your prompt reply.
I'll try today and let you know how it goes!
Marinela says
You're very welcome!
Jessica says
Can you use tinned or frozen apricots? I want to make this in winter but there are no fresh apricots.
Marinela Malcheva says
I haven’t tried it myself, but I think frozen apricots should work fine—no need to thaw. For tinned apricots, just drain them well before using. Hope it turns out great—I'd love to hear how it goes!