Apricot Cake with Coconut Topping
Servings: 1 9-inch cake

Apricot Cake with Coconut

This soft, moist and crumbly vegan Apricot Cake with crunchy coconut topping is quick and easy to make in one bowl, 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!
5 from 4 votes
Print Pin
Course: Cake, Dessert, Snack, Torte
Keyword: Apricot Cake, Coffee Cake, Fruit Cake, Fruits, Vegan Cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Author: Bianca Zapatka


Apricot Cake

  • 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

Topping (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.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!