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.
Recipe Info
Nutrition
Calories: 371kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g
Equipment
Ingredients For Eggless Apricot Cake Recipe
- 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
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
Mix Dry Ingredients
- 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)
- Add the almond flour to the mixing bowl.1/2 Cup Almond Flour
- Then sieve in the baking powder, baking soda and salt.2 Teaspoon Baking Powder, 1 Teaspoon Baking Soda, 1/3 Teaspoon Salt
- Finally add sugar and mix all the dry ingredients together.2/3 Cup Sugar
Mix Wet Ingredients
- Take oil, milk and yogurt in a separate bowl.1/2 Cup Oil, 3/4 Cup Milk, 3 Tablespoon Yogurt
- Add vanilla extract and lemon juice to the mixture.1 Tablespoon Vanilla Extract, 2 Tablespoon Lemon Juice
- Zest one lemon in the mixture and mix everything well.1 Tablespoon Lemon Zest
Prepare apricots
- 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
- Toss them in the flour saved earlier. Do this step at the end right before adding them to the batter.
Mix the batter
- Mix the dry and wet ingredients together.
- Gently mix with a spatula till lightly mixed. Don't mix the ingredients completely at this stage.
- Then add in the chopped apricots to the batter.
- Now mix the apricots with the batter. Do not overmix otherwise the cake will turn out dense.
Bake the cake
- Pour the batter in a prepared baking tray. You can line the pan with parchment paper, or simply brush some oil.
- Place halved apricots on the top and just lightly press them into the batter.
- 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
- Let the cake cool down for 10 mins before removing it from the pan. Then let it cook on a wire rack.
- Eggless apricot cake is ready. Dust with some powdered sugar or the topping of your choice.2 Tablespoon Powdered Sugar
