Description
A deliciously moist cake made with dried apricots and ground almonds, this recipe is naturally sweet and full of rich, nutty flavors. It’s perfect for a light dessert, afternoon tea, or as a simple snack. With no refined sugars and a gluten-free option, it’s a wholesome treat everyone can enjoy.
Ingredients
Scale
- 1 1/2 cups ground almonds (or almond flour)
- 1 cup dried apricots, chopped
- 1 cup whole wheat flour (or gluten-free flour blend for GF option)
- 1/2 cup olive oil (or vegetable oil)
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the ground almonds, flour, baking powder, baking soda, cinnamon, and salt.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs, then add the oil, honey (or maple syrup), applesauce, and vanilla extract. Mix well until smooth.
- Combine: Slowly fold the dry ingredients into the wet ingredients, mixing until fully combined. Gently stir in the chopped apricots.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze slices for up to 3 months.
- Gluten-Free Option: For a gluten-free version, use a gluten-free flour blend instead of regular wheat flour. Ensure the almond flour is certified gluten-free.
- Sweetness Level: If you prefer a sweeter cake, you can add a little more honey or maple syrup to taste. You could also use a natural sweetener like stevia if you're looking to reduce sugar.
- Dried Apricots: Soak the apricots in warm water for 10 minutes if they're too dry or hard. This helps them stay soft and moist in the cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 220
- Sugar: 16g
- Sodium: 80mg
- Fat: 10g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg