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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.