This vegan Apricot Cake with a soft crumb and crunchy coconut topping is quick and easy to make, uses less ingredients! It’s a simple but so delicious coffee cake recipe that is topped with juicy fresh fruit and is perfect for summer!

Simple Vegan Apricot Cake
What’s your favorite must-make cake in late summer season? Mine is definitely a simple vegan crumble or coffee cake which has a soft tender crumb and a moist juicy fruit topping! Sometimes I also like including a creamy cheesecake layer as I did with my blueberry crumble cheesecake or my red currant cheesecake with streusel. However, this time I just wanted to make a classic German Apricot cake “Aprikosenkuchen” that is perfect to serve with a cup of tea or coffee on a sunny afternoon!

Even though this vegan Apricot cake comes together super quick in just one bowl, it is absolutely delicious! The soft but crumbly texture of the cake itself with the sweet and creamy baked apricots and crunchy coconut flakes on top tastes like actual pure summer!

Use any fruit you like!
This simple vegan cake is not only delicious with apricot but also with any fruit! Since I love to change up my recipes, I’ve already made this one with plums, peaches, pears, and apples too. However, I’m pretty sure the cake will be also very delicious with blueberries, raspberries, strawberries or cherries on top!

What I also love about a simple coffee cake is that the apricots (or whatever fruits you use) don’t need to look perfect. Even though, when the fruits are not fully ripe, they’ll be delicious and flavorful once baked into a cake. So if you want to transform any leftover fruit into a delicious dessert, this recipe is just perfect!

How to make Apricot Cake
As mentioned before, this is a super simple and easy to make vegan cake recipe that requires just a few simple ingredients! All you have to do it to combine the dry ingredients (flour, baking powder, baking soda, salt, and sugar) in a mixing bowl. Then, pour in the wet ingredients (non-dairy milk, vegan yogurt, lemon juice, oil and vanilla extract). Stir everything together until just combined and a creamy thick batter forms.

Next, add the batter into your prepared baking pan. I recommend you to line the bottom with parchment paper for an easier removal without sticking. However, it is also totally fine when you just grease your pan.


Now top with fresh apricots or other stone fruit you like. You can either just cut them into halves or quarters or thin slices as I did.

Crunchy Coconut Topping
I like to sprinkle my cake with coconut flakes and brown sugar before baking because I love lightly sweetened toasted coconut! The brown sugar caramelizes nicely so it’s just perfect! Anyway, you could also sub sliced almonds or other shredded nuts. Alternatively, you can also omit the coconut topping and dust your cake with powdered sugar before serving. Another great idea is to make a crumble cake topping with one of these recipes.
Please do a cake test!
Since all ovens vary in power and temperature, make sure to test the cake with a toothpick or skewer before you remove it. When you insert it into the center of the cake and it comes out almost clean with just a few moist crumbs attached, it’s done.

This Vegan Apricot Cake is
- Egg-less
- Dairy-free
- Easy to make
- Versatile
- Fruity
- Moist
- Soft
- Crumbly
- Tender
- So delicious
- Perfect to use up leftover summer fruit!

Can I make cupcakes or a sheet cake with this recipe?
Yes, sure! You turn this recipe into muffins and bake for about 25-30 minutes or cupcakes and bake for about 20 minutes. If you want to make a 9×11-inch sheet cake the baking time will be about 40 minutes. Unfortunately, I haven’t tried to bake this cake in a loaf pan yet so I’m not sure how long the baking time will be. But if you do that, please let me know!


How to store Apricot cake
Since this cake is made with fresh fruit, it should be stored in the fridge. Take a note that coconut oil or vegan butter solidifies in the fridge, so I recommend you to remove a slice about 1/2 hour before serving to come to room temperature for a softer texture. However, if using a neutral oil, such as grapeseed or canola, your cake will stay soft and moist even when it’s chilled.

Looking for more vegan fruit cake recipes to try? Here are some of my favorites which work well with almost all kinds of fresh fruit!
- Almond Raspberry Cake
- Stone Fruit Galette
- Summer Fruit Cream Tart
- Blackberry Mousse Tart
- Vegan Apple Pie
- Vegan Blueberry Pie
- Lemon Blueberry Bundt Cake
- Easy Cherry Pie
Besides these yummy cakes, please make sure to check out my vegan cheesecake and crumble cake recipes as well because they’re definitely a must-make in summer too! Actually, I have so many different versions on the blog so it would be crazy to tag them all here. But to find them quickly you can either click here or enter any keywords you’re looking for in the search function (see blog menu).

Recipe Video
If you try this Vegan Apricot Cake Recipe with coconut topping be sure to leave a comment and rating! Your feedback is always super helpful for me and other readers who are planning to try the recipe. And if you take a photo of your fruity coffee cake please tag me on Instagram @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking!

Apricot Cake with Coconut - The Best Vegan Recipe
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Apricot Cake
- 1 lb fresh apricots 400g
- 2 cups all-purpose flour* 260g
- 2 tsp baking powder
- 1 tsp baking soda
- ⅓ tsp salt
- ⅔ cup sugar 130g
- ¾ cup soy milk 180ml, or other non-dairy milk
- 3 tbsp non-dairy yogurt 45g, or sub unsweetened apple sauce
- ½ cup oil 120ml, or vegan butter*
- 2 tbsp lemon juice or sub apple cider vinegar
- 1 tbsp lemon zest optional
- 2 tsp vanilla extract
- 4 tbsp shredded coconut optional
Topping (optional)
- coconut flakes or almonds
- 2 tbsp brown sugar to sprinkle
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease the sides of a 9-inch springform pan and line the bottom with parchment paper (*as shown in the recipe video oder step-by-step pics above).
- Cut the apricots into halves and remove the core. If they’re not fully ripe, cut into quarters or thinner slices as I did.
- In a mixing bowl whisk together the flour, baking powder, baking soda, salt, and sugar.
- To a measuring jar add the non-dairy milk, yogurt, oil, lemon juice, lemon zest, and vanilla extract. Mix to combine.
- Pour the wet mixture into the flour mixture and stir using a spatula just until combined. Fold in shredded coconut as desired.
- Transfer the batter to the prepared springform pan. Place the sliced apricots on top, then sprinkle with coconut flakes and brown sugar.
- Bake for 50-60 minutes or until a skewer inserted in the center of the cake comes out almost clean with just a few crumbs attached.
- Let cool before serving. Enjoy!
Notes
- I recommend using all-purpose flour or a blend of whole wheat and all-purpose flour if you want a fluffy cake.
- If using vegan butter instead of oil make sure it has room temperature. Also, take note that butter contains only 80% fat so you can sub ⅔ cup vegan butter and omit the yogurt instead of the ½ cup oil. For the best texture, I recommend you to cream the butter and sugar together with an electric hand mixer until fluffy, about 3 minutes. Then mix in remaining wet ingredients until combined, followed by the remaining dry ingredients (make sure they’re whisked together).
- You can turn this recipe into muffins and bake for about 25-30 minutes or cupcakes and bake for about 20 minutes. If you want to make a 9x11-inch sheet cake the baking time will be about 40 minutes.
- Since the true baking time depends on your oven and the baking pan you use, please make sure to test your cake with a skewer if it’s done.
- You can find more information about this recipe in my blogpost above.
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Hi Bianca,
Can this cake be successfully frozen? I would like to make this in advance for a party.
Yes! 😉
I was looking for ways to use fresh apricots from my tree and this cake was great! I don’t eat sugar so subbed monk fruit which worked well. Also added blueberries just because. I used vegan butter and that worked well too. Cake was so fluffy and delicious!
Thank you so much, Toby! I’m really happy that you liked the cake. <3
I had the pleasure of making this cake which was so easy and best of all delicious!
I used wholemeal flour, splenda (sugar replacement), coconut oil and coconut yoghurt for mine and the batter was quite doughy but it worked, and even in a smaller springform pan. As a topping I used shredded coconut and brown sugar and the end result; a beautiful dense cake with the perfect amount of sweetness and a decadent crunchy top.
Thanks Bianca for your amazing recipe. I will definately be making this again and trying your others 😋 xx
Yay, that sounds great!
I am glad you loved this recipe! ♡
Many thanks, Bianca!
My grandma passed this year and she had only eaten broth the last few weeks of her life. I made this cake for her right before she died and she devoured it. She ate almost half the cake over 2 days. It was the last moments of joy and pleasure in her life and I’ll never forget it.
I made this again last night with pineapple as the fruit and it was fantastic. I’ll be making this for the rest of my life in memory of grandma. Thank you.
So glad your grandma enjoyed this cake too! 🙂
Thank you very much for your lovely feedback! ♡
I hope you had a great Christmas time! 🎄🎁
Dear Bianca,
This is the 3rd cake from your receipts that I tried out. I loved the fluffy cake, with the abundance of the apricots.
It is easy and quick to make, I like that there are always different options for some ingredients (I used for example applesauce instead of vegan yoghurt)
Have a great summer, looking forward for the next recipes 🍑👩🌾🌞
Noémi from Transylvania
So glad your cake turned out great and that you love my recipes! 😊
Thank you so much for your feedback!
Lots of love,
Bianca ❤️
Hi
This looks like a dream birthday cake! What oils woukd you recommended?
I usually use canola oil because it’s neutral in flavor! Hope you’ll enjoy it! 🙂
Hi Bianca,
I would like to take this opportunity to say thank you so much for sharing this unique recipe. I loved making it and especially eating it afterwards. During lockdown I’ve made many cakes but this recipe was so easy to follow and turned out so nice (I didn’t change anything) My husband really enjoyed eating it too. Thank you once again.
Thank you so much for your lovely words! I really appreciate it! Lots of love to you! ❤️
Delicious and perfect for the season! I substituted spelt flour nd coconut sugar and it turned out well… not too sweet, which is how I like it!
So glad you loved this recipe!
Hope you had a great weekend!
Much love,
Bianca ❤️
absolutely delicious! I will be making it very often 🙂 thank you for the recipe!
So glad you enjoyed it! Thank you 🙂
Super leckerer Kuchen, danke für das tolle Rezept 🙂
So ein tolles Feedback höre ich wirklich gerne! 🙂
Ich danke dir vielmals!
Liebe Grüße,
Bianca <3
The cake was perfectly moist but the fruit was a little soggy and tart. Anything I could have done differently ?
Hi there, I highly recommend using ripe and sweet fruit but no soft. Alternatively, sprinkle with some sugar! 😊
Thank you! It tastes absolutely delightful, I just wish I had been a bit more careful while choosing the fruits to put in !
So glad you enjoyed it! Hope you’ll make it again! Thank you! 😊
Easy recipe. Turned out great. Only issue-my apricots were tart too. Can I substitute any other fruit?
You can use your favorite fruits! 😊