Vegan Apricot Cake
10 min Prep, 50 min Cook
It’s a really traditional cake here in Austria.. For those who don’t know anything about our traditions, I’m talking about: it’s Apricot cake!! So I simply tried to veganize it and here’s what the result is, a fluffy and delicious vegan Apricot cake
First, preheat the oven to 180 degrees Celsius and grease a baking dish, for an even better result, add in some flour too.
Start of by creating vegan beaten 'egg whites' out of the chickpea liquid. For a more accurate instruction for this, simply watch the video I linked above!
Set aside and mix together the flax eggs, the coconut sugar, vanilla, lemon zest, lucuma powder & vegan butter or coconut oil. Carefully whisk together flour and baking powder and add to the vegan butter/coconut oil-flax egg mixture.
Carefully fold in the vegan beaten 'egg whites'.
Pour the dough into the prepared baking dish and wash apricots. Cut them in half and remove the pits. Press the halves onto the top of the cake leaving just a little bit of space in between.
Bake for about 40-50 minutes (depends on your oven) or until a toothpick comes out clean.
Let it cool down and enjoy!
Serving Size 451.3 g
|Amount Per Serving|
|Calories 1486.7 cals||74%|
|% Daily Value*|
|Kilojoules 6225.7 kJ||74%|
|Fat 87.3 g||134%|
|Sodium 880 mg||38%|
|Carbohydrate 125.8 g||42%|
|Protein 28.4 g||57%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|