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Vegan apricot cake with fresh raspberries on wooden table.

Easy Vegan Apricot Cake Recipe

Marinela Malcheva
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
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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)
  • 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?Let us know how it was!