Non-stick tart pan or round baking pan (approx. 10 inches / 25 cm)
Ingredients
8-10fresh and ripe apricots, blended into a puree(aproximatelly 1 cup apricot puree)
½cupfresh raspberries(you can use frozen as well)
2cupswhole-wheat flour(all-purpose flour will do fine, too)
½cupgranulated sugar(add more sugar if your apricots aren't so sweet)
1cupsparkling water(room temperature)
⅓cupsunflower oil(or any neutral vegetable oil) + more for greasing the pan
1tablespoonbaking powder
1pinch of salt
2tablespoonpowdered 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.