Vegan Apricot Cake by Katie Emilia  | Mealz

Vegan Apricot Cake

3 Servings

10 min Prep, 50 min Cook


Allergy Friendly


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

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Cooking Stages

    • 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!

Nutrition Facts

Serving Size 451.3 g

Amount Per Serving
Calories 1486.7 cals74%
% Daily Value*
Kilojoules 6225.7 kJ74%
Fat 87.3 g134%
Sodium 880 mg38%
Carbohydrate 125.8 g42%
Protein 28.4 g57%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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