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
Cut the apricots into halves and remove the core. If they’re not fully ripe, cut them into slices or into quarters.
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.
To another bowl add the non-dairy milk, yogurt, oil, lemon juice, and vanilla extract. Mix to combine.
Pour the wet mixture into the flour mixture and stir using a spatula just until combined.
Transfer the batter to the prepared springform pan. Place the sliced apricots on top or add whole aprictot halves.
Instructions for making the cake with butter:
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.