Vegan Austrian Apricot Cake

Dieser Beitrag ist auch verfügbar auf: Deutsch (German)

Sharing is caring!

Vegan Austrian Apricot Cake is an easy, simple, and delicious vegan summer cake made with fresh apricots baked in a moist fluffy almond batter. Serve this traditional Austrian cake still warm with cream or vanilla ice cream  Jump to Recipe.

overhead shot of a vegan Austrian Apricot Cake dusted with icing sugar

Vegan Austrian Apricot Cake made with fresh apricots

This quick, simple vegan summer cake features fresh whole apricot halves baked in a moist almond batter. It is a popular summer treat in Austria where the best apricots are grown. 

This is a traditional cake recipe that I have tried in Austria many times when I spent my summers there and it’s super delicious. It’s just as popular in Germany and my mum always used to make fresh apricot cake in summer. I remember how delicious it was and even now it still reminds me of my childhood. 
 
While we’re talking about apricot cakes that I LOVE, also make sure to try my granny’s recipe for German Apricot Crumb Cake with cherries! 
 
a freshly baked Austrian vegan Apricot cake dusted with icing sugar with fresh apricots on the side
 
I changed it slightly to make it vegan using simple swaps like oil for butter and vegan yogurt instead of eggs. But don’t worry, no special ingredients are needed. You can get everything in your local supermarket

This Austrian fresh apricot cake is perfect for an afternoon snack with coffee. I kept the recipe very simple and it should be quite foolproof really. Just make sure not to overmix the batter and you’ll be fine.

a slice of Austrian Apricot cake with fresh apricots in the background

I love this apricot cake and I think so will you!  It is delicious, wonderfully rustic, fruity, and looks beautiful!

Make Austrian Apricot Muffins

You can turn this recipe into muffins and bake for about 25-30 minutes or cupcakes and bake for about 20 minutes.

Make it on a sheet pan 

f you want to make a 9×11-inch sheet cake the baking time will be about 40 minutes.

fresh apricote muffins on a paper plate

Sugar-free version

For a sugar-free vegan apricot cake, substitute the sugar for xylitol or take 180 g of erythritol. 

Storage 

This cake should be stored in the fridge in an airtight container. This way it will stay fresh for about 4 days.

If you make the cake using oil, the crumb will be moist straight from the fridge. If using coconut oil or butter – so fats that turn solid when chilled – remove your slice from the fridge about 30 minutes before you plan on eating it.

Should you have leftovers, you can also freeze some slices. Pre-cut the slices before freezing. 

a slice of authentic Austrian vegan Apricot cake on a small cake plate

When is my cake done? 

The exact 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.

Tips: 

  • If your apricots are very ripe, you can add whole halves to the batter. If they are still a bit hard, slice them.
  • Try to not overmix the batter or it will be tough and rubbery.
  • I made this cake in a 9 inch springform pan. 

Substitutions:

  • Feel free to make this cake with any fruit you like. Cherries, peaches, pears, apples, plums. You name it.
  • You can use canned apricots but make sure to dab them dry before adding them to the batter.
  • If you want, add a streusel topping or top your cake with shredded coconut, sliced almonds or brown sugar before baking for some crunch.
  • If you don’t have ground almonds, just use 2 cups of flour in this recipe.
  • If using vegan butter instead of oil make sure it has room temperature. 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 the remaining wet ingredients until combined, followed by the remaining dry ingredients. 
  • This cake can also me made with fresh peaches. Another favorite is my German Peach Cake

Fore more Austrian recipes, try my: 

Did you make and love this Vegan Apricot Cake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

5 from 2 votes
Print

Vegan Austrian Apricot Cake

Vegan Austrian Apricot Cake is an easy, simple and delicious vegan summer cake made with fresh apricots baked in a moist fluffy almond batter. Serve this authentic Austrian cake still warm with cream or vanilla ice cream 

Course Dessert
Cuisine Austrian, German
Keyword Austrian apricot cake, vegan apricot cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 200 kcal

Ingredients

  • 1 lb fresh apricots 450 g
  • 2/3 cup sugar 130g
  • 1 tbsp lemon zest
  • 1 1/2 cups all-purpose flour* 200 g
  • 1/2 cup ground almonds - 60 g
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/3 tsp salt
  • 3/4 cup soy milk 180 ml or other non-dairy milk
  • 3 tbsp non-dairy yogurt 45g
  • 1/2 cup oil 120ml or vegan butter
  • 2 tbsp lemon juice 1/2 big lemon
  • 1 tbsp vanilla extract

Instructions

  1. 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
  2. Cut the apricots into halves and remove the core. If they’re not fully ripe, cut them into slices or into quarters.

  3. Measure out the sugar and grate the lemon zest directly into the sugar. Rub it into the sugar with your finger tips.

    In a medium sized mixing bowl whisk together the dry ingredients: flour, ground almonds, baking powder, baking soda, salt, and the lemon sugar.

  4. To another bowl add the non-dairy milk, yogurt, oil, lemon juice, and vanilla extract. Mix to combine.

  5. Pour the wet mixture into the flour mixture and stir using a spatula just until combined.

  6. Transfer the batter to the prepared springform pan. Place the sliced apricots on top or add whole aprictot halves.

  7. 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.
  8. Let cool before serving. Enjoy!

Recipe Notes

  • I recommend using all-purpose flour or a blend of whole wheat and all-purpose flour if you want a fluffy cake.
  • The exact 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.

Instructions for making the cake with butter:

  • If using vegan butter instead of oil make sure it has room temperature to allow for easier whisking. As butter contains only 80% fat 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).

Make apricot muffins

You can turn this recipe into muffins and bake for about 25-30 minutes
.

Bake it on the sheet pan

If you want to make a 9x11-inch sheet cake the baking time will be about 40 minutes.

2 Comments

  1. Marie Breizameter

    5 stars
    Der Kuchen ist super einfach zu machen! Ich habe noch ein paar Pistazien mit reingegeben. Lecker

  2. Marietta Morales

    5 stars
    Oh my this takes me straight back to my Omas kitchen!!! Loved how easy the batter comes together. I will try the muffins too! Maybe with pistachio?

  3. 5 stars
    I tried out this recipie in the form of muffins and they turned out amazing! I will make them again soon 🙂

Leave a Comment

Your email address will not be published.

Recipe Rating




*