Vegan Apricot Almond Cake
A summer cake perfect for snacking!
Servings 9
Ingredients
- 1 tablespoon ground flaxseed* flaxseed meal
- 3 tablespoons water
- 1½ cup all purpose flour
- ¼ cup almond flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup non-dairy milk I used oat milk
- ¼ cup neutral oil I used canola
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅓ cup granulated white sugar
- 3-4 medium apricots about 1 cup chopped, and 1 cup or so sliced
- 3 tablespoons sliced almonds
- 1 tablespoon course turbinado sugar
Instructions
- Preheat the oven to 350° F. Line an 8"x 8" baking dish with parchment paper, or spray with baking spray.
- Combine the ground flaxseed with 3 tablespoons water, and stir. Set aside for 5 minutes.
- In a large bowl, whisk together all purpose flour, almond flour, salt, baking powder, and baking soda.
- In a separate, medium bowl, whisk together the flax mixture, non-dairy milk, oil, almond extract, vanilla extract, and 1/3 cup white sugar.
- Add wet ingredients to the dry ingredients, and fold together until no dry spots remain.
- Add about 1 cup of chopped apricots to the batter, and gently fold them in until they're evenly distributed.
- Pour the batter into the prepared dish, and use a spatula to spread it evenly. Top with a layer of the sliced apricots, then sprinkle the sliced almonds evenly over the cake. Finally, sprinkle the turbinado sugar evenly over the cake.
- Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out cleanly.
- Let cool completely before slicing and serving.
Notes
- You can also use ¼ cup apple sauce instead of the flax egg.