Moist Fresh Apricot Cake (Vegan Aprikosenkuchen)
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.
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
Calories: 268kcalCarbohydrates: 42gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 310mgPotassium: 76mgFiber: 1gSugar: 21gVitamin A: 126IUVitamin C: 1mgCalcium: 89mgIron: 1mg
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