Vegan German Apricot Cake

Name: Vegan German Apricot Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: German
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

A delicious vegan version of the classic German Apricot Cake, made with tender apricots, marzipan, and a fluffy vegan batter.

Allergens:Nuts (from marzipan)

Details

Author: CuisineSavvy
Cuisine: German
Course: Dessert
Servings: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Diet: Vegan
Categories:#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	13%
Saturated Fat	2 g	10%
Sodium	180 mg	8%
Dietary Fiber	2 g	7%
Total Sugars	12 g	--
Protein	3 g	6%

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

Vegan German Apricot Cake

A delicious vegan version of the classic German Apricot Cake, made with tender apricots, marzipan, and a fluffy vegan batter.

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. 1.
[ ] 2. Preheat the oven to 350°F.
[ ] 3. Grease a 12-cup muffin tin with nonstick vegetable oil spray.
[ ] 4. 2.
[ ] 5. In a medium bowl, whisk together the flour, baking powder, and salt.
[ ] 6. 3.
[ ] 7. Using an electric mixer, beat the vegan butter and sugar in another bowl until light and fluffy, about 2 minutes.
[ ] 8. Add the lemon zest and vanilla extract, and beat until combined.
[ ] 9. 4.
[ ] 10. 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.
[ ] 11. 5.
[ ] 12. Divide the batter among the muffin cups (about 1/3 full) and smooth the tops.
[ ] 13. Insert the marzipan pieces into the batter, pressing them down slightly.
[ ] 14. 6.
[ ] 15. Top with the apricot halves and sprinkle each with raw sugar.
[ ] 16. 7.
[ ] 17. Bake for 20-25 minutes, or until the cakes are golden and a tester inserted into the center comes out clean.
[ ] 18. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

https://www.cuisinesavvy.com/recipe/vegan-german-apricot-cake

External Recipes

German Apricot Cake (Health Score: 45)

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.