{"id":21971,"date":"2022-06-09T06:01:26","date_gmt":"2022-06-09T12:01:26","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=21971"},"modified":"2022-07-01T10:44:50","modified_gmt":"2022-07-01T16:44:50","slug":"vegan-austrian-apricot-cake","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/vegan-austrian-apricot-cake\/","title":{"rendered":"Vegan Austrian Apricot Cake"},"content":{"rendered":"

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<\/a>.<\/p>\n

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Vegan Austrian Apricot Cake made with fresh apricots<\/h2>\n

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. <\/p>\n

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. <\/div>\n
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While we’re talking about apricot cakes that I LOVE, also make sure to try my granny’s recipe for German Apricot Crumb Cake<\/a> with cherries! <\/div>\n
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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<\/div>\n

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.<\/p>\n

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I love this apricot cake and I think so will you!  It is delicious, wonderfully rustic, fruity, and looks beautiful!<\/p>\n

Make Austrian Apricot Muffins<\/h2>\n

You can turn this recipe into muffins and bake for about 25-30 minutes or cupcakes and bake for about 20 minutes.<\/p>\n

Make it on a sheet pan <\/h2>\n

f you want to make a 9×11-inch sheet cake the baking time will be about 40 minutes.<\/p>\n

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Sugar-free version<\/h2>\n

For a sugar-free vegan apricot cake, substitute the sugar for xylitol or take 180 g of erythritol. <\/p>\n

Storage <\/h2>\n

This cake should be stored in the fridge in an airtight container. This way it will stay fresh for about 4 days.<\/p>\n

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.<\/p>\n

Should you have leftovers, you can also freeze some slices. Pre-cut the slices before freezing. <\/p>\n

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When is my cake done? <\/h2>\n

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\u2019s done.<\/p>\n

Tips: <\/h2>\n