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Apricot Cake with Coconut Topping

Apricot Cake with Coconut

Author: Bianca Zapatka
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!
4.96 von 21 Bewertungen
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Prep Time 10 mins
Cook Time 50 mins
Course Cake, Dessert, Snack, Torte
Servings 1 9-inch cake

Ingredients

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

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 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!

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 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.
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!