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One of the joyous thing about summer is the abundance of berries and stone fruits: strawberry, raspberry, black berries, blue berries, cherries, peaches and apricots just to name a few!

This recipe was inspired by fellow blogger who uses flax seeds in place of the eggs for vegan baking.

She had made this cake with peaches rather than apricots. But I accidentally bought apricots and didn’t realise my mistake until the last minute!

But inspite of this mistake, the cake turned out very well! No surprises there as I have always been an apricot jam person!

Cake was bit on the dense side as the batter had very little liquid but I like the texture of this cake due to the addition of flax seed powder.

Give this recipe for vegan apricot cake a try.

I only made minor changes to her recipe.

Lovely baking!

Course Cakes, Dessert, Snacks, Tea Time
Cuisine European, Western
Prep Time 10 minutes
Cook Time 35 minutes
rest time 15 minutes
Total Time 45 minutes
Servings 12 slices
Calories/Serving 224kcal


  • 2 tbsp flax seed powder alsi
  • 6 tbsp water
  • 1.5 cups plain flour maida in India and all purpose flour in US
  • 1/2 cup desiccated coconut
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/3 cups coconut yogurt use plain yogurt if coconut milk yogurt is not available
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 350 gram apricots thinly sliced
  • 1 tbsp sugar for sprinkling
  • shredded coconut for sprinkling on top


Prepare flax seed

  • In a bowl, mix flax seed powder with 6 tbsp of water. Stir and keep aside for 10 -15 minutes

Bake Cake

  • Preheat your oven to 175 degree centigrade
  • Grease a 9" round cake pan
  • Mix together the dry ingredients: flour, baking soda, baking powder and salt
  • Add in the dessicated coconut and sugar
  • Whip together the flax liquid, coconut yogurt, coconut oil, and vanilla together
  • Pour the liquid mixture in the dry ingredients. Make sure that the ingredients are mixed togther well. The cake batter will be quick thick
  • Pour the batter into the pan. Smooth the batter with the back of a spoon.
  • Arrange the sliced apricots on top of the batter. Sprinkle dessicated coconut and sugar on top
  • Bake for 30 -35 minutes until a skewer comes out clean. Keep an eye on the cake and if the apricots or cake starts to brown cover the pan with a aluminium foil or a parchment paper
  • Serve warm with vanilla ice cream or whipped coconut yogurt
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!

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