Can I use a different type of non-dairy milk in this cake?

Yes, any non-dairy milk like almond, soy, or oat milk will work well in this recipe to create a moist, plant-based batter.

Do I need to use fresh apricots, or can I use canned ones?

The recipe specifies fresh apricots, halved and added open-face up, which will provide the best texture and flavor for this summer cake.

How do I know when the Apricot Summer Cake is fully baked?

Perform the toothpick test: insert a toothpick into the center, and if it comes out clean without any wet batter sticking, your cake is ready.

How should I store leftover Apricot Summer Cake?

Once cooled, store the cake in an airtight container at room temperature for a few days, or refrigerate for longer freshness.

Can I substitute the sunflower oil with another oil?

While sunflower oil is recommended for its neutral flavor, you could likely use another neutral-tasting vegetable oil, though it might slightly alter the cake's texture.

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Apricot Summer Cake
[Vegan]

PE By: Philipp Ertl

Author Bio

Philipp Ertl runs the blog Exceedingly Vegan, which he started because he believes delicious vegan... Read More

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A slice of vegan Apricot Summer Cake on a plate, showcasing the baked apricot halves and a dusting of white icing sugar on top.

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Discover more recipes with these ingredients

Apricot

Apricot Summer Cake [Vegan]

Dairy Free

Vegan

This simple cake featuring whole apricot halves is a popular summer treat in Austria. This cake is perfect for an afternoon snack with coffee. It is delicious, fruity, and beautiful!

Ingredients You Need for Apricot Summer Cake [Vegan]

For the Cake (Wet Ingredients):

1 cup and 1 tablespoon non-dairy milk
2/5 cup sunflower oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Cake (Dry Ingredients):

2 2/5 cups flour
3/4 cup brown sugar
1 1/5 teaspoon baking powder

Other Ingredients:

Roughly 10-12 apricots, halved
Vegan butter
Icing sugar

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How to Prepare Apricot Summer Cake [Vegan]

Preheat your oven to 360°F.
Mix all wet ingredients in a large bowl.
In a separate bowl, repeat the process with all dry ingredients and then pour into the bowl with the wet ingredients. Mix well until you have a smooth dough.
Line a baking tin with baking paper and grease the sides with butter. Then, pour the dough mixture into it.
Halve 10-12 apricots and add the fruits to the batter (open face up).
Bake for 35-40 minutes.
Do the toothpick test (stick a toothpick into your cake, and if it comes out dry with no batter sticking to it, then it should be fine) and let rest for about 30 minutes or until it has cooled down.
Sprinkle some icing sugar on top.