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    Home » Recipes » Dessert

    Easy Vegan Apricot Cake Recipe

    Published: Jun 30, 2021 · Modified: Oct 3, 2021 by Marinela

    Jump to Recipe

    Vegan apricot cake recipe with fresh raspberries is an easy and delicious must-make summer dessert. Super simple and flavorful coffee cake.

    Simple vegan apricot cake recipe as a summer dessert or snack. Perfect sweet treat with fresh fruit.

    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

    Egg-free, moist and super delicious summer fruit cake with apricots and 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!

    Quick and easy to make vegan dessert cake with fresh apricots and raspberries with soft and moist texture.

    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?

    Simple ingredients for baking summer apricot cake that is vegan-friendly, egg-free, dairy-free and low in sugar.
    • 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.

    No eggs, no butter, no dairy milk summer coffee cake with fresh apricots and raspberries.

    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.

    1. 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.

      Apricot puree made from fresh apricots

    2. Mix dry ingredients

      After that, in a large bowl, mix dry ingredients: flour, sugar, baking powder, and a pinch of salt.

      Dry ingredients needed for baking apricot cake

    3. Mix wet ingredients

      Next, in a separate bowl mix sparkling water and oil.

      Wet ingredients for apricot cake recipe.

    4. Combine apricot puree with wet ingredients

      Gently pour out apricot puree in the bowl with wet ingredients. Mix well to combine.

      Apricot puree mixed with wet ingredients for making summer cake recipe

    5. 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).

      Wet and dry ingredients combined for baking easy and delicious apricot cake.

    6. 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).

      Vegan apricot cake butter poured out in a baking pan.

    7. 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.

      Super moist vegan apricot cake recipe with fresh raspberries for summer dessert or snack.

    This Vegan Apricot Cake is:

    Best summer cake dessert - vibrant vegan apricot cake in tart pan ready to be served as a sweet treat with a cup of coffee and tea.
    • Full of flavor
    • Dairy-free
    • Nut-free
    • Egg-free
    • Fruity
    • Summery
    • Versatile
    • Bursting with apricot flavor in every bite!

    How to Store Apricot Cake

    Easy and super moist summer coffee cake with fresh apricots and raspberries.

    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.

    Fresh juicy apricots in a plate
    Do you peel fresh apricots?

    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.

    What can I do with too many fresh apricots?

    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
    Vegan apricot cake with fresh raspberries on wooden table.

    Easy Vegan Apricot Cake Recipe

    Marinela
    Vegan apricot cake recipe with fresh raspberries is an easy and delicious must-make summer dessert. Super simple and flavorful coffee cake.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dessert, Snack
    Cuisine Austrian, Vegan
    Servings 8 slices
    Calories 260 kcal

    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)
    • ½ cup fresh raspberries (you can use frozen as well)
    • 2 cups whole-wheat flour (all-purpose flour will do fine, too)
    • ½ cup granulated sugar (add more sugar if your apricots aren't so sweet)
    • 1 cup sparkling water (room temperature)
    • ⅓ cup sunflower oil (or any neutral vegetable oil) + more for greasing the pan
    • 1 tablespoon baking powder
    • 1 pinch of salt
    • 2 tablespoon 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.
      Apricot puree made from fresh apricots
    • After that, in a large bowl, mix dry ingredients: flour, sugar, baking powder, and a pinch of salt.
      Dry ingredients needed for baking apricot cake
    • Next, in a separate bowl mix sparkling water and sunflowerr oil.
      Wet ingredients for apricot cake recipe.
    • Gently pour out apricot puree in the bowl with wet ingredients. Mix well to combine.
      Apricot puree mixed with wet ingredients for making summer cake recipe
    • 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).
      Wet and dry ingredients combined for baking easy and delicious apricot cake.
    • 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).
      Vegan apricot cake butter poured out in a baking pan.
    • 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.
      Super moist vegan apricot cake recipe with fresh raspberries for summer dessert or snack.

    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

    Calories: 260kcalCarbohydrates: 41gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 166mgPotassium: 212mgFiber: 4gSugar: 18gVitamin A: 679IUVitamin C: 5mgCalcium: 106mgIron: 1mg
    Keyword apricot recipes, easy, eggless, fresh, no butter, no eggs, no milk, simple, vegan apricot cake
    Tried this recipe?Snap a photo & tag me @go_eatgreen or #go_eatgreen!

    Love this vegan sweet treat? Pin it for later!

    A slice of best apricot cake baked with fresh raspberries

    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!

    Follow me on Pinterest for more easy and delicious vegan recipe ideas.

    Love, Marinela💚

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    Filed Under: Dessert, Snacks Tagged With: apricot recipes, easy, eggless, fresh, no butter, no eggs, no milk, simple, vegan apricot cake

    Reader Interactions

    Comments

    1. Anaiah

      August 02, 2021 at 12:59 pm

      5 stars
      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.

      Reply
      • Marinela

        August 02, 2021 at 6:04 pm

        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!

        Reply
    2. Gus

      August 02, 2021 at 1:29 pm

      5 stars
      I loved the recipe! thanks for sharing! Apricots are amongst my favorite fruits but hadn't seen a recipe like this before!

      Reply
    3. daniela

      August 02, 2021 at 1:40 pm

      5 stars
      this is an amazing recipe! thank you for sharing

      Reply
      • Marinela

        August 02, 2021 at 6:06 pm

        So glad to hear it Daniela, thank you!

        Reply
    4. Kayla DiMaggio

      August 02, 2021 at 2:20 pm

      5 stars
      This vegan apricot cake was just as beautiful as it was delicious! I was so impressed by the flavor and texture! Thanks for sharing!

      Reply
      • Marinela

        August 02, 2021 at 6:07 pm

        Yay, thank you for sharing your experience, Kayla! I'm so glad you enjoyed this easy vegan cake. Thank you for the lovely review!

        Reply
    5. Holly

      August 02, 2021 at 2:55 pm

      A perfect summertime cake! Love the bright flavors of apricot!

      Reply
      • Marinela

        August 02, 2021 at 6:09 pm

        Thank you for the wonderful review, Holly!

        Reply
    6. Freya

      August 02, 2021 at 5:40 pm

      5 stars
      As soon as I saw this cake I knew I had to make it and I wasn’t disappointed!

      Reply
    7. Joshua

      August 02, 2021 at 9:27 pm

      5 stars
      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.

      Reply
      • Marinela

        August 03, 2021 at 2:33 am

        So glad to hear you liked this cake Joshua, thanks for taking the time to write a review for this recipe!

        Reply
    8. van

      December 01, 2022 at 6:00 pm

      Hello, can I replace the sparkling water with normal water or non-dairy milk? or is it really necessary for the recipe?
      Thanks!

      Reply
      • Marinela

        December 01, 2022 at 7:33 pm

        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!

        Reply
        • van

          December 01, 2022 at 7:43 pm

          thanks for your prompt reply.
          I'll try today and let you know how it goes!

          Reply
          • Marinela

            December 01, 2022 at 8:30 pm

            You're very welcome!

            Reply

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    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

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