Vegan German Apricot Cake
A delicious vegan version of the classic German Apricot Cake, made with tender apricots, marzipan, and a fluffy vegan batter.
Details
- Author: CuisineSavvy
- Cuisine: German
- Course: Dessert
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Diet: Vegan
- Tags: Vegan, Dessert, Baking
Nutritional Values
This vegan German Apricot Cake is a lighter dessert, but with its refined ingredients and sugar content, it should be considered an occasional treat, even with plant-based swaps.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 220 kcal | -- |
| Total Fat | 10 g | -- |
| Saturated Fat | 2 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 180 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 2 g | -- |
| Total Sugars | 12 g | -- |
| Protein | 3 g | -- |
Ingredients
8 apricots, halved and pitted, 16 small pieces of vegan marzipan (size of an apricot pit), 1 ½ cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt, 6 tablespoons vegan butter, room temperature, 1/3 cup sugar, 1 tablespoon finely grated lemon zest, 1 teaspoon vanilla extract, 1/3 cup plant-based milk (such as almond or oat), 2 tablespoons raw sugar
Instructions
1. Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick vegetable oil spray. 2. In a medium bowl, whisk together the flour, baking powder, and salt. 3. Using an electric mixer, beat the vegan butter and sugar in another bowl until light and fluffy, about 2 minutes. Add the lemon zest and vanilla extract, and beat until combined. 4. With the mixer on low speed, add the dry ingredients in three additions, alternating with the plant-based milk in two additions, beginning and ending with the dry ingredients. 5. Divide the batter among the muffin cups (about 1/3 full) and smooth the tops. Insert the marzipan pieces into the batter, pressing them down slightly. 6. Top with the apricot halves and sprinkle each with raw sugar. 7. Bake for 20-25 minutes, or until the cakes are golden and a tester inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
External Recipes
- German Apricot Cake (Health Score: 45)
Allergens
Nuts (from marzipan)
HealthScore: 65
This vegan version of the German Apricot Cake is healthier than traditional versions but still includes sugar and refined ingredients. A good option for an occasional dessert treat with natural fruit flavors and lower saturated fat.