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
- Easy to make
- 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).
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
You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!
- 1 lb fresh apricots 400g
- 2 cups all-purpose flour* 260g
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 tsp salt
- 2/3 cup sugar 130g
- 3/4 cup soy milk 180ml, or other non-dairy milk
- 3 tbsp non-dairy yogurt 45g, or sub unsweetened apple sauce
- 1/2 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
- coconut flakes or almonds
- 2 tbsp brown sugar to sprinkle
- 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 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 (*see pics above).
- 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!
- 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 2/3 cup vegan butter and omit the yogurt instead of the 1/2 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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