Apricot Cake With Coconut Recipes

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APRICOT CAKE WITH COCONUT



Apricot Cake with Coconut image

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!

Provided by Bianca Zapatka

Categories     Cake     Dessert     Snack     Torte

Number Of Ingredients 15

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)

Steps:

  • 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!

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