Vegan apricot cake
This apricot cake is vegan, super fluffy and delicious. With our recipe you are guaranteed to make the cake with just a few ingredients. We love the version with coconut.
INGREDIENTS (For a 26 cm tin)
6 – 8 ripe apricots (350 g)
250 g spelt flour (type 630; alternatively: wheat flour type 405)
3 tsp baking powder
150 g sugar
150 ml soy milk (alternatively: other plant-based drink)
50 g soy yoghurt (alternatively: other plant-based yoghurt)
100 ml neutral cooking oil (e.g. sunflower oil)
1 tsp vanilla extract
2 tbsp coconut flakes (as desired)
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper. Wash the apricots, pat dry and halve. Remove the stones.
Step 2
Mix the flour, baking powder and sugar in a bowl. Add soy milk and yoghurt, oil and vanilla extract. Stir briefly with a whisk to form a dough. Stir in coconut flakes if desired.
Step 3
Pour the dough into the prepared tin. Place the apricot halves close together with the curve facing upwards. Bake the cake in the preheated oven for approx. 35 minutes. The cake makes approx. 12 pieces and will keep for 3 days at room temperature if kept airtight.
