A deliciously soft and sweet sticky vegan apricot and almond cake with juicy tinned apricots and flaked almonds. This recipe is easy to make and is a perfect dinner party dessert served warm with vegan vanilla ice cream!
Making this almond and apricot cake
To make this apricot and almond vegan cake, you’ll start by adding your dry ingredients to a mixing bowl:
- Baking powder
- Orange zest
Then, in a separate bowl, combine the wet ingredients:
- Plant-based milk
- Aquafaba (lightly whisked)
- Almond essence
- Vanilla essence
You’ll then add the wet ingredients to the dry ingredients and stir until just combined. The batter is quite thick – but feel free to add a little more plant-based milk if it looks too dry.
Once you’ve got your batter, pour it into your lined baking tray and then press your tinned apricot halves into the top. The apricots will sink as the cake cooks so don’t press them too deeply.
Bake the cake for 25 – 35 minutes, or until a skewer comes out clean. 10 minutes before you take the cake out of the oven, sprinkle over your flaked almonds.
You might be able to see from the photos that the edges of my cake were a bit too brown – to avoid this, I would cover the cake with foil if you notice it starts to brown.
I first made this vegan apricot and almond cake for dessert when hosting a dinner party with a mezze platter as the main course. I made it ahead of time, and then simply re-heated for a few minutes in the oven before serving with a big scoop of vegan vanilla ice cream.
Other cake recipes you might want to take a look at could include this Vegan Apple Date Cake (With A Sticky Maple Cinnamon Glaze), Vegan Courgette & Lime Cake, or this summery Vegan Lemon, Blueberry & Poppy Seed Loaf Cake.
- 225g plain flour
- 1.5 tsp baking powder
- Zest of an orange
- 200ml vegetable oil
- 9 tinned apricot halves + the juice from the tin reserved
- 1 tsp almond essence
- 1 tsp vanilla essence
- 15g flaked almonds
- 3 tbsp aquafaba, lightly whisked (1-2mins)
- 5 tbsp plant-based milk
- Preheat the oven to 180 degrees C and line a 7 x 7inch baking tin with baking paper
- In a mixing bowl, combine the flour, baking powder, and orange zest
- In a separate bowl, combine the oil, milk, aquafaba, and essences
- Add the wet to the dry ingredients and stir until just combined. The batter will be quite thick
- Pour the batter into your baking tin, and then press the apricot halves softly into the batter in 3 lines of 3
- Bake for 15 - 20 minutes, and then remove the cake from the oven and scatter over the flaked almonds
- Bake for another 10 minutes or until a skewer comes out clean.
- Remove the cake and while it cools, heat the apricot juice and 1 tbsp sugar in a saucepan over low heat for about 5 minutes until the liquid has reduced by half.
- Use a spoon to pour the glaze over the cake - you may not need all of it.
- Serve cold or warm with vanilla ice cream!
Inspiration for this recipe was first found via this apricot and pistachio cake from Sainsbury’s.