Juicy, vegan apricot cake without wheat: a fruity, summery treat!

Saftiger, veganer Marillen Kuchen ohne Weizen: ein fruchtig-sommerlicher Genuss!
Bring summer to your plate with this recipe! Our juicy, vegan apricot cake without wheat combines the sweetness of apricots with a delicate dough structure and impresses with a harmonious taste.

Ingredients for the apricot cake:

  • 500g halved apricots

  • 280g spelt flour

  • 120g cane sugar/whole cane sugar

  • 2 tsp cream of tartar baking powder

  • 1 tsp baking soda

  • 1 pinch of rock salt

  • 200ml unsweetened almond milk

  • 150g vegan butter /120 ml coconut oil

  • Juice of ½ lemon

  • ½ tsp lemon zest

  • 4 tbsp coconut flakes

  • ½ tsp cinnamon

  • 1 pinch of cardamom

  • 1 pinch of Bourbon vanilla

Preparation:

  1. Grease a cake tin with a diameter of 24/26 cm and preheat the oven to 180°C.

  2. Wash the apricots, remove the stones and halve them. Beat the butter/oil with the sugar until fluffy. Add all the other dry ingredients and mix with a whisk. Add the almond milk and stir in briefly. Add a little more milk if necessary. The cake batter should be neither too firm nor too runny.

  3. Pour the dough into the cake tin and spread it out evenly. Place the apricots skin side down and sprinkle with a little sugar and coconut flakes.

  4. The baking time is about 50 minutes. Use a toothpick to test whether anything is still sticking.

My tip: Sweet apricots are well suited to Vata and Pitta constitutions. The cake is wheat-free and vegan. It should also work well with a gluten-free flour mix. Instead of the coconut flakes, you could also use ground almonds.

Organic herbal mixture Arishta - For your digestive fire €12,90 EUR

Enjoy the delicious apricot cake with a homemade Ayurvedic iced tea with the organic herbal blend Arishta. The herbal blend tastes particularly good if you prepare the tea with blackcurrant juice. Fruity, delicious and strengthens your digestive power.