About this apricot cake recipe

Eggless apricot cake is a delicious summer cake made with fresh ripe apricots, and lightly flavored with lemon and vanilla essence. This recipe perfectly combines the tartness of apricots with the sweetness of sugar in a moist and crumbly cake.

Recipe highlights –

• Made with fresh apricots
• Super moist and soft texture
• Egg-free
• Uses oil instead of butter
• Easily made vegan with non-dairy milk and yogurt
• Contains almond flour for added flavor and texture

This cake is a great option to use fresh apricots in the summer season and is a nice change from the more commonly made cakes. You can make it with any other similar stone fruits like peaches, plums, cherries etc. The apricot cake can be served for breakfast or evening snacks with tea or just enjoyed as a post meal dessert.

How to make apricot cake without egg?

This apricot cake recipe does not use any eggs but the texture turns out just as great as a regular cake. It’s a great option to make if you want to avoid eggs due to health concerns or dietary restrictions, or simply don’t have any eggs at home.

Eggs play an important role in baking a cake as they provide structure, leavening, moisture, and flavor. However, you can substitute eggs with a number of ingredients which provide similar function.

In this recipe, I have used Greek yogurt as a substitute for eggs, along with baking powder and baking soda. Greek yogurt adds moisture and helps in leavening, ensuring the cake rises well and remains soft. You can also use unsweetened applesauce instead of yogurt, which provides similar moisture and binding properties.

Other common egg substitutes include mashed bananas, flaxseed meal, and vinegar combined with baking soda. Each of these alternatives can work well depending on the flavor profile and texture you desire in your cake.

Main ingredients and their substitutes

All the ingredients used in this cake should be readily available in most homes. I have given options for substitutions below where possible :

1. All purpose flour – this works best for the base of the cake, however you can also use whole wheat flour. The texture will be slightly denser.
2. Almond flour – it gives a nice taste and texture to the cake. You can also use finely ground almonds. If you don’t have almond flour, just substitute equal amount of extra all purpose flour.
3. Baking powder & baking soda – to help the cake rise.
4. Salt – a pinch of salt brings out the sweet flavors more pronouncedly.
5. Sugar – granulated sugar works best. You can also use brown sugar or coconut sugar, it will just give a slightly different taste.
6. Oil – You can use any oil with a neutral flavor like sunflower, safflower or olive oil. I have used olive oil. You can also use butter. Take 2/3 cup butter instead of 1/2 cup oil mentioned in the recipe. Using oil generally makes the cake last longer and it stays soft even when refrigerated. If using butter, let the cake sit out at room temperature before eating to let it soften.
7. Milk & yogurt – to add moisture, fat and binding to the batter. You can use vegan milk and vegan yogurt to make a vegan apricot cake.
8. Lemon juice & vanilla essence – for enhancing the flavor.

Handy tips for making apricot cake

When preparing this delicious eggless apricot cake, keep these handy tips in mind to ensure the best results –

1. Sift the dry ingredients – Use a strainer to sift the dry ingredients. This step helps remove lumps and incorporates air into the mixture, resulting in a lighter cake.
2. Use ripe apricots – Choose ripe, sweet apricots for making the cake. The apricots tend to turn a bit tart after baking and using ripe apricots will provide a better balance of flavors.
3. Balance the sweetness – Even ripe apricots can taste slightly bitter after baking. Keep the sugar content high to balance the sourness. You can also top the cake with powdered sugar, a sugar glaze, or sweetened cream to balance the flavors.
4. Dust the apricots with flour – Save 2 tablespoons of flour from the quantity mentioned in the recipe and dust the chopped apricots in it right before adding them to the cake batter. The flour will helps absorb some of the moisture released by the apricots during baking and prevents them from sinking to the bottom.
5. Keep the batter thick– A thicker cake batter will help prevent the apricots from sinking.
6. Avoid over mixing the batter – Gently fold the ingredients with a spatula until just combined. Overmixing can deflate the cake batter and result in a denser cake.
7. Bake immediately after mixing – Once the batter is ready, proceed to bake the cake immediately. Delaying can cause the baking powder and baking soda to activate prematurely, affecting the cake’s rise.
8. Check for doneness – Use a toothpick to check if the apricot cake is done. Insert it into the center of the cake; it should come out relatively clean if the cake is properly cooked.
9. Avoid opening the oven door – Do not open the oven door until the minimum baking time mentioned in the recipe has passed. Opening the door too early can cause the cake to sink in the middle.
10. Cool the cake properly – Once the cake is cooked, let it cool down in the pan for few minutes before transferring it to cool completely. This will help prevent the cake from breaking or crumbling.

Topping suggestions for making apricot cake

This apricot cake can be eaten as is, or you can add additional toppings to enhance the flavor. These are a few options that work well –

• Powdered sugar – Simply dust the apricot cake with powdered sugar to enhance the sweetness and balance out the tartness of the apricots.
• Crumble topping – Combine equal parts of all purpose flour and sugar with 4-6 tablespoons of softened butter. Add a pinch of salt and mix until crumbly. Sprinkle this crumble mixture over the apricot cake batter before baking for a delicious texture and sweet flavor.
• Toasted coconut flakes – Sprinkle coconut flakes and brown sugar on top of the apricot cake batter before baking for a delicious crunchy and sweet flavor from toasted coconuts.
• Toasted almonds – Add sliced almonds with some sugar on the batter before baking for a nutty flavor. You can use walnuts or pecans too.
• Whipped cream – Top the cake with some whipped cream mixed with powdered sugar.
• Ice cream – Place a scoop of vanilla ice cream on top of the apricot cake for an indulgent dessert.

Storage suggestions

Proper storage ensures that your eggless apricot cake stays fresh and maintains its delicious flavor and texture –

• The apricot cake can be stored at room temperature for 1-2 days. Keep it in an airtight container in a cool dry place, to prevent drying out or spoiling of the cake.
• You can store it in the refrigerator for upto a week. Since there is no butter, the cake will stay moist even when it’s cold.
• You can also freeze this eggless cake for upto 2-3 months. Place it a freezer-safe container or zip-lock bag, then thaw before serving.

To make eggless apricot cake at home follow the detailed step by step recipe with photos posted below.

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Eggless Apricot Cake Recipe

Eggless apricot cake is made with juicy ripe apricots. The tartness of the apricots offers a beautiful contrast to the sweetness of the cake.

5 from 3 votes

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Recipe Info

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8

Category Desserts

Cuisine European

Nutrition

Calories: 371kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g

Equipment

9-Inch Springform Pan

Ingredients For Eggless Apricot Cake Recipe

 

1x2x3x

• ▢ 450 gm Apricots approx. 14-16
• ▢ 1.5 Cups All Purpose Flour (Maida)
• ▢ 1/2 Cup Almond Flour
• ▢ 2 Teaspoon Baking Powder
• ▢ 1 Teaspoon Baking Soda
• ▢ 1/3 Teaspoon Salt
• ▢ 2/3 Cup Sugar
• ▢ 1/2 Cup Oil
• ▢ 3/4 Cup Milk can use almond or soy milk
• ▢ 3 Tablespoon Yogurt can use almond or soy yogurt
• ▢ 1 Tablespoon Vanilla Extract
• ▢ 2 Tablespoon Lemon Juice
• ▢ 1 Tablespoon Lemon Zest
• ▢ 2 Tablespoon Powdered Sugar for dusting

Step By Step Instructions for Eggless Apricot Cake Recipe

 

Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
   

Mix Dry Ingredients

1. Take all purpose flour in a bowl. Sieve the flour and all the other dry ingredients for best results. Take out 2 spoons of flour and save it for later.
   1.5 Cups All Purpose Flour (Maida)
   
2. Add the almond flour to the mixing bowl.
   1/2 Cup Almond Flour
   
3. Then sieve in the baking powder, baking soda and salt.
   2 Teaspoon Baking Powder, 1 Teaspoon Baking Soda, 1/3 Teaspoon Salt
   
4. Finally add sugar and mix all the dry ingredients together.
   2/3 Cup Sugar
   

Mix Wet Ingredients

1. Take oil, milk and yogurt in a separate bowl.
   1/2 Cup Oil, 3/4 Cup Milk, 3 Tablespoon Yogurt
   
2. Add vanilla extract and lemon juice to the mixture.
   1 Tablespoon Vanilla Extract, 2 Tablespoon Lemon Juice
   
3. Zest one lemon in the mixture and mix everything well.
   1 Tablespoon Lemon Zest
   

Prepare apricots

1. Wash and pat dry the apricots. Halve a few apricots (6-7) and save them to top at the end. For the remaining, remove the pits and chop them into quarters.
   450 gm Apricots
   
2. Toss them in the flour saved earlier. Do this step at the end right before adding them to the batter.
   

Mix the batter

1. Mix the dry and wet ingredients together.
   
2. Gently mix with a spatula till lightly mixed. Don't mix the ingredients completely at this stage.
   
3. Then add in the chopped apricots to the batter.
   
4. Now mix the apricots with the batter. Do not overmix otherwise the cake will turn out dense.
   

Bake the cake

1. Pour the batter in a prepared baking tray. You can line the pan with parchment paper, or simply brush some oil.
   
2. Place halved apricots on the top and just lightly press them into the batter.
   
3. Bake at 350℉ or 175℃ for 40-50 mins. I baked mine for around 45 mins. Insert a toothpick in the middle to check for doneness. The cake is cooked if it comes out clean.
   

Cool and serve

1. Let the cake cool down for 10 mins before removing it from the pan. Then let it cook on a wire rack.
   
2. Eggless apricot cake is ready. Dust with some powdered sugar or the topping of your choice.
   2 Tablespoon Powdered Sugar
   

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