Description
This Easy Vegan Apricot Almond Cake is a moist, flavorful loaf cake featuring fresh apricots and almond flour, enhanced with a light lemon-glazed topping. Perfect for a healthy dessert or snack, this dairy-free cake combines wholesome ingredients like vegan yogurt, soy milk, and olive oil, creating a tender crumb and nutty undertones. The flaked almonds on top add a delightful crunch, while the lemon glaze provides a fresh, tangy finish.
Ingredients
Scale
Fruit
- 180 g fresh apricots (washed, dried and pits removed)
Wet Ingredients
- 180 ml soy milk
- 2 teaspoons apple cider vinegar
- 200 g granulated sugar
- 100 g vegan Greek-style yogurt or Skyr
- 80 ml olive oil
- 1 tablespoon vanilla extract
Dry Ingredients
- 220 g all-purpose flour
- 100 g almond flour (or ground almonds)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Toppings & Glaze
- 2 tablespoons flaked almonds
- 60 g powdered sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Prepare Oven and Pan: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil and line it on both sides with parchment paper, leaving an overhang for easy removal.
- Prep Apricots: Chop the fresh apricots into small cubes about 1-2 cm in size and set aside for later use.
- Make Vegan Buttermilk: In a jug, combine the soy milk with the apple cider vinegar and set aside to curdle slightly, mimicking buttermilk.
- Mix Wet Ingredients: In a large bowl, whisk together sugar, vegan Greek-style yogurt, olive oil, and vanilla extract until smooth. Then, add the prepared vegan buttermilk and whisk again to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and sea salt until evenly combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients in two increments. Gently fold in the flour mixture between additions just until there are minimal streaks of flour remaining to avoid overmixing.
- Add Apricots: Fold the chopped apricots gently into the batter until evenly distributed and no flour pockets remain.
- Assemble Batter in Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, lightly oil a butter knife and run it lengthwise down the center of the batter to help the cake crack nicely during baking.
- Add Toppings: Sprinkle the flaked almonds evenly over the surface of the batter to create a crunchy topping.
- Bake: Place the loaf pan on a baking sheet or tray and bake for 55-65 minutes. Begin checking for doneness at 55 minutes by inserting a toothpick or knife into the center; it should come out clean with a few moist crumbs. Continue baking in 5-minute increments if needed.
- Cool Cake: Remove the cake from the oven and cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before glazing.
- Make Lemon Glaze: Whisk together powdered sugar and freshly squeezed lemon juice until smooth. Adjust the consistency by adding more powdered sugar to thicken or more lemon juice to thin.
- Glaze and Garnish: Place parchment paper under the cooling rack to catch drips and drizzle the lemon glaze evenly over the cooled cake.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for 5-6 days. The cake can also be frozen and thawed a few hours before serving.
Notes
- Note 1: Use firm but ripe apricots for the best texture and flavor.
- Note 2: Soy milk is ideal for the vegan buttermilk substitute, but other plant-based milks may also work.
- Note 3: Vegan Greek-style yogurt or Skyr offers a thick texture that enhances the cake moistness; any plant-based thick yogurt can be used.
- Note 4: Olive oil adds richness and moisture with a mild fruity flavor, but you can substitute with another neutral oil if preferred.
- Note 5: Almond flour contributes to the cake’s moistness and almond flavor. Ground almonds can be used as an alternative.
