Vegan Almond & Apricot Cake
A rich, moist vegan almond cake topped with sticky, tangy apricot and sweet icing that snaps as you bite in to it. It's a delicious balance of sweet and tart. Recipe from veganrecipebowl.com
Servings: 9
Calories: 340kcal
Ingredients
Cake dough
- 200 g granulated sugar (golden, if possible)
- 175 g plain flour (aka all-purpose)
- 50 g ground almonds (aka almond flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 125 g plain soy yogurt
- 75 g light olive oil
- 1/2 teaspoon almond extract (optional)
Jam layer
- 125 g apricot jam
- 2 tablespoons water
To decorate
- 2 tablespoons flaked almonds
Icing
- 75 g icing sugar (aka confectioner's sugar)
- 2-3 teaspoons Water
Instructions
Making the cake
- Pre-heat the oven (180 °C, Fan 160 °C, 350 °F, Gas 4), and line a 20x20cm (8x8 inch) square baking tin with baking paper.
- Sift together the dry cake dough ingredients (flour, sugar, ground almonds, baking powder and salt) until evenly distributed, then stir in the wet (yogurt, oil and almond extract) until a thick, smooth dough forms.
- Set aside 1/2 a cup of the dough and press the remainder in to the lined cake tin to form an even layer.
- Whisk together the apricot jam and water until dissolved, then spread evenly over the cake dough. Using the reserved 1/2 cup of dough, dot small spoonfuls of it randomly across the top. Scatter with the flaked almonds.
- Bake in the centre of the oven for 40-50 minutes. Towards the end of this time test by inserting a cocktail stick into the middle of the cake. It should come out clean. If there is wet batter on the stick, return it to the oven and cook for a couple of minutes more, then test again. Repeat as needed until the stick comes out clean. Leave to cool completely on a wire rack before applying icing.
Icing the cake
- Sift the icing sugar in to a bowl, then add two teaspoons of water and stir briskly to form a thick icing that pours slowly. If needed add just a little more water - a few drops at a time - until you reach this consistency.
- Place the icing in a piping bag with a small tip and pipe lines across the top of the cake.
Notes
Storage: These cakes are best served within 24 hours of baking, but they will keep well for up to three days in an airtight container in a cool place.