Moist Fluffy Vegan Apricot Coconut Cake
Ingredients
- 6-8 ripe apricots (350 g)
- 250 g spelt flour (type 630; alternatively: all-purpose flour type 405)
- 3 teaspoons baking powder
- 150 g sugar
- 150 ml soy milk (alternatively: other plant-based milk)
- 50 g soy yogurt (alternatively: other plant-based yogurt)
- 100 ml neutral cooking oil (e.g., sunflower oil)
- 1 teaspoon vanilla extract
- 2 tablespoons coconut flakes (optional)
Preparation
Preheat the oven to 180°C conventional (160°C fan).
Line a 26 cm springform pan with parchment paper.
Wash the apricots, pat them dry, halve them, and remove the pits.
Mix the flour, baking powder, and sugar in a bowl.
Add the soy milk, soy yogurt, oil, and vanilla extract.
Whisk briefly to form a batter.
Stir in the coconut flakes if desired.
Pour the batter into the prepared pan.
Arrange the apricot halves, cut side up, closely together on top.
Bake for about 35 minutes in the preheated oven.
Tips
Sprinkle the cake with coconut chips or shreds before baking for extra coconut flavor.
Notes
The cake yields about 12 pieces.
Store airtight at room temperature for up to 3 days.
