If you love a variation on classic coffee cake, this fruity twist is a delicious way to enjoy and use up fresh summer fruit.
🧾 Ingredients
Here's everything you need to make this vegan apricot cake recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Ripe Apricots: Stone fruits can be slightly tart, so be sure to pick ripe, fragrant ones for the best flavor. If you prefer a sweeter cake, you can sprinkle a little sugar on the apricots before baking.
- Apricot Preserves: You can also use apricot jam. Preserves are made with whole or large pieces of apricot for a bright, tangy-sweet taste and enhancing the apricot flavor. If you have leftovers, they’re perfect for using in this apricot tart.
- Vegan Greek Yogurt: Adds moisture and richness, giving the cake a soft, tender crumb. If Greek-style yogurt isn’t available, coconut yogurt or vegan sour cream are great alternatives.
- Non-Dairy Milk: I prefer soy milk, as it makes the best vegan buttermilk when mixed with apple cider vinegar or lemon juice. Oat and almond milk are also options, but they don’t curdle quite as effectively.
- Vegan Unsalted Butter: Use block-style vegan butter only. Spreadable margarine from a tub isn’t suitable, as it contains too much water and not enough fat. Block butter gives the cake a richer flavor and a tender, well-structured crumb.
- Neutral Oil: A small amount of oil helps create a softer, more tender crumb. Canola, sunflower, or light olive oil all work well.
- Vanilla: Because vanilla is the star flavor in this fluffy cake, I use a real vanilla pod. However, you can substitute with vanilla extract or vanilla bean paste if you prefer.
Get Your Free E-Book!
Sign up to the Addicted to Dates newsletter for your FREE Guide To Vegan Cheesecakes!
🔪 Instructions
Here's a visual overview showing how to make this simple apricot cake. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
Mix apricots with apricot preserves and flour, adding sugar if needed for sweetness. Let it sit to macerate while you continue with the recipe.
Combine crumble ingredients in a bowl and rub between your fingers until crumbly. Set aside for topping later.
Rub the vanilla seeds from the sliced pod into the sugar with your fingertips in a large bowl to infuse the sugar with vanilla flavor.
Add butter to the vanilla-infused sugar and whisk for 1–2 minutes, then blend in yogurt and oil until smooth and combined.
Alternately whisk in half the dry ingredients and half the buttermilk mixture, then add the remaining halves, mixing just until combined to avoid overmixing.
Pour the cake batter into the baking pan. Evenly arrange the apricots on top of the cake, alternating skin side up and down.
Sprinkle the streusel topping evenly over the apricots to cover the surface before baking.
Bake for 55-65 minutes until the cake rises and is golden brown. Once cooled, dust the top with icing sugar and serve with a scoop of vegan vanilla ice cream for a delicious finishing touch.
💭 Expert tips
Use a kitchen scale for precise measurements - baking is sensitive, and even small weight differences can affect the results.
Line a springform pan’s base and sides with parchment paper to prevent sticking and ensure easy removal without damaging the cake’s edges.
If you don’t have a round cake pan, an 8x8-inch square pan lined with parchment paper is a great alternative for this apricot crumble cake.
💬 FAQs
Store cake in an airtight container, ziplock bag, or tightly wrapped with plastic wrap. It keeps fresh at room temperature for 2 days or refrigerated for up to a week. Bring it back to room temperature 1-2 hours before serving for the best texture.
I recommend sticking to granulated sugar here. Brown sugar’s extra moisture can change the cake’s texture.
I don’t recommend using a loaf pan for this recipe. If you want a similar flavor, try my apricot almond flour cake instead!
🎂 More Crumb Cakes
📖 Recipe
Vegan Apricot Crumb Cake
Ingredients
Apricot Topping
- 6 apricots quartered
- 80 g (⅓ cup) apricot preserves/jam
- 1 tablespoon all-purpose flour
Crumb Topping
- 2 tablespoons granulated sugar
- 60 g (½ cup) all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons vegan butter room temperature
Cake
- 250 g (2 cups + 4 teaspoons) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 160 ml (⅔ cup) soy milk *note 1
- 2 teaspoons apple cider vinegar
- 200 g (1 cup) granulated sugar
- 1 vanilla pod or 1 tablespoon vanilla extract
- 90 g (⅓ cup + 1 tablespoon) vegan butter room temperature
- 3 tablespoons neutral oil or olive oil *note 2
- 160 g (⅔ cup) vegan Greek-style yogurt *note 3
Instructions
- Apricot topping: In a bowl, toss the apricots in the apricot preserves and flour. Add 1–2 tablespoons of sugar if they're bitter. Set aside to macerate while you prepare the rest.
- Crumb topping: Add the crumble ingredients to a bowl and rub between your fingers until it resembles a crumb consistency. Set aside.
- Mix dry ingredients: Sift the flour, baking powder, and sea salt into a bowl and stir to combine. Set aside.
- Make vegan buttermilk: Mix the soy milk and apple cider vinegar in a jug and set aside.
- Flavor the sugar: Add the sugar and sliced vanilla pod to a large mixing bowl and use your fingertips to rub the vanilla beans into the sugar. Remove the pod. If using vanilla extract, add it later with the oil and yogurt.
- Cream the sugar and butter: Add the butter to the vanilla sugar and whisk with a hand mixer for 1-2 minutes.
- Combine the wet ingredients: Add the yogurt and oil (and vanilla extract if using) and mix until combined.
- Make the batter: Add half the dry ingredients and half the buttermilk mixture and whisk, then whisk in the other half until just combined.
- Assemble: Add the cake batter to the baking pan. Top with an even layer of the apricot topping and the crumb topping.
- Bake: Bake for 55-65 minutes. To check for doneness, insert a skewer or toothpick into the center, it should come out almost clean with a few crumbs. If there is still wet batter on the skewer, continue to bake for another 5 minutes as needed.
- Cool: Allow the cake to cool in the tin for 10 minutes, then carefully remove the pan and transfer to a wire rack to cool completely.
Notes
- Soy Milk: Swap for almond milk or oat milk.
- Neutral Oil: Canola oil, sunflower oil, or light olive oil.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. Instead, include a link to this post for the recipe. Thank you!
