These multilayered Vegan Mini Apricot Cream Cakes are made of a fluffy sponge cake base, creamy no-bake cheesecake, and heavenly apricot-infused jelly fruit glaze - This cool and refreshing dessert recipe deliver big on flavors, is dairy-free, without eggs and gelatin and can be made gluten-free too. It’s the ultimate no-bake summer dessert!
200mljuice of apricots or other fruit juicee.g. mango, passion fruit, peach
1 ½tsppure 100% agar powder*see notes
1canof apricotspitted or other fruit (fresh or canned)
1cup(250ml)fruit juicee.g. mango, passion fruit, peach or multi-vitamin
½tsppure 100% agar powder*see notes
a bit of sugaroptional to taste
To garnish (optional)
*Note: Check out the step-by-step photos in the blog post above!
Preheat the oven to 356 °F (180 °C) and line a baking sheet with parchment paper.
In a bowl, whisk together the soy milk and apple cider vinegar. Set aside to curdle for about 5 minutes.
Then add the sugar, oil, and vanilla extract and mix to combine. Next, sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix everything briefly until just combined.
Spread the batter evenly and thinly on the prepared baking sheet and bake for about 15-20 minutes (please keep an eye on the cake to avoid over baking. It's best to check doneness by inserting a toothpick).
When the toothpick comes out clean, remove it from the oven and let it cool. Then cut out circles using dessert rings as shown in the step-by-step pictures above (leftover cake can be used to make colorful cake pops).
Cheesecake cream filling
In a mixing bowl, beat the dairy-free whipping cream with an electric handheld mixer until fluffy and stiff peaks form. Set aside.
In another mixing bowl, mix the silken firm tofu with the sugar until it turns creamy. Set aside.
In a small saucepan, stir the agar powder into the fruit juice until completely dissolved. Bring the mixture to a boil and simmer for about 1-2 minutes (or according to package directions). Then remove from the heat and stir in 2-3 tablespoons of the tofu cream to cool it slightly.
Now stir the agar mixture quickly into the tofu mixture and fold in the whipped cream until well combined. Immediately divide the cream filling into the dessert rings on the sponge cake base, smooth it out, and let it set in the refrigerator for at least 1 hour.
Drain the apricots well and cut them into slices or cubes, as desired.
In a small saucepan, stir the agar powder into the fruit juice until completely dissolved. Bring to a boil and simmer for about 1-2 minutes (or according to package directions). If you like it sweeter, you can add a little sugar.
Remove from the heat and spread about 2 tablespoons of the fruit glaze on each cake. Then spread the apricots on top and lastly pour the remaining fruit glaze on top.
Refrigerate the cakes for at least 1 hour (or overnight) to set. Then carefully push them out of the dessert rings by gently pressing against the bottoms.
Garnish with raspberries, desiccated coconut, or other toppings as desired. Serve chilled and enjoy!
Coconut Cream: If you can't find a dairy-free whipping cream at the store, you can use pure coconut cream. Simply place 1 can of full-fat coconut milk in the refrigerator. The next day, you can scrape the solid coconut cream off the top and use the remaining liquid coconut water elsewhere.
Agar powder: Since agar products may vary in dosage, please check the ingredient list and package directions. Do not use agar flakes or you’ll need more!
For more helpful information on preparation, storage, and recipe variations, read the text above the recipe card.