Vegan apricot summer cake
I grew up in lower Austria in an area close to Wachau, which is not only known for it's beautiful landscape and amazing wines but also it's apricots in summer. So my mum always used to make apricot cake in summer. I remember how delicious it was and even now it still reminds me of my childhood. So I have to make a vegan version of it.
This cake is perfect for an afternoon snack with coffee. I also kept the recipe very simple and it should be quite fool proof.
I made this cake and video while visiting my family in Austria. I even got my brother to help me with it - it's him doing all the cooking and me instructing him (bossing him around) in the background ;-)
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My brother Georg and I made this traditional apricot cake. In Austria we often have coffee and cake after lunch so we all enjoyed it together.
The Wachau is a beautiful area in Austria and well worth a visit, especially if you're into Austrian wines. The hills next to the Danube river are especially beautiful.
Our mum really enjoyed the vegan version of her apricot cake as well.
A good tip is to check the apricots for ripeness, they should be a bit soft like peaches, not hard.
- 250ml plant based milk
- 100ml sunflower oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 300g flour (any that’s good for baking really)
- 150g brown sugar
- 6g baking powder (or 1 sachet of baking powder)
- roughly 10 - 12 apricots, halved
- Icing sugar
Preheat your oven to 180C (360F).
Mix all wet ingredients together in a large bowl.
In a separate bowl repeat process with all dry ingredients and then pour into the bowl with the wet ingredients and mix together well until you have a smooth dough.
Line a baking tin with baking paper and grease the sides with margarine. Then pour the dough mixture into it.
Halve 10-12 apricots and add the fruits to the batter (looking up).
Bake for 35 - 40 minutes.
Do the toothpick test (stick a toothpick into your cake and if it comes out dry with no batter sticking to it then it should be fine) and let rest for about 30 minutes or until it has cooled down.
Sprinkle some icing sugar on top and enjoy!
And if you enjoy the sweet taste of summer try my delicious, no-churn banana ice cream.
More Baking, Desserts & Vegan Ice Cream