This Vegan Apricot Almond Loaf Cake is a delightful blend of fruity sweetness and nutty richness, crowned with a zesty lemon glaze. It uses fresh apricots and almond flour to create a moist, tender crumb that melts in your mouth. The inclusion of a simple yet elegant lemon glaze enhances the natural flavors, making this cake not only visually appealing but also irresistibly tasty.
Why You’ll Love This:
The recipe promises a perfect balance of flavors and textures, from the soft bites of apricot to the crunchy flaked almonds on top. It’s vegan-friendly, making it a great choice for anyone looking to enjoy a decadent dessert without any animal products. This loaf cake is surprisingly simple to make, yet the result is a sophisticated treat that could grace any dessert table.
Perfect Occasion:
This loaf cake is ideal for summer gatherings, brunches, or as a refined dessert at dinner parties. It’s also a wonderful treat for afternoon tea or as a thoughtful homemade gift for friends and family. The refreshing qualities of the apricot and lemon make it particularly suitable for outdoor events or as a sweet finale to a barbecue.
Decoration Tips:
To enhance the visual appeal, you can decorate the loaf with thinly sliced apricot pieces and additional flaked almonds before baking. After drizzling with the lemon glaze, scatter some edible flowers such as pansies or marigolds atop for a colorful and festive touch. If serving at a gathering, consider slicing the loaf and serving each piece with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream.
Ingredients:
- 180 grams fresh apricots, chopped
- 180 ml soy milk
- 2 teaspoons apple cider vinegar
- 200 grams granulated sugar
- 100 grams vegan Greek-style yogurt
- 80 ml olive oil
- 1 tablespoon vanilla extract
- 220 grams all-purpose flour
- 100 grams almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 tablespoons flaked almonds
Lemon Glaze (optional):
- 60 grams powdered sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions:
- Prepare:
- Preheat your oven to 160°C (fan-forced) or 180°C (conventional).
- Grease and line a 1-pound loaf pan with parchment paper.
- Prepare the Apricots:
- Dice the apricots into small cubes and set aside.
- Make Vegan Buttermilk:
- Combine the soy milk and apple cider vinegar in a jug; let it sit.
- Mix Wet Ingredients:
- In a large bowl, whisk together the sugar, vegan yogurt, olive oil, and vanilla extract. Stir in the vegan buttermilk.
- Mix Dry Ingredients:
- In another bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and sea salt.
- Combine:
- Gradually fold the dry ingredients into the wet mixture in two parts, until just combined. Fold in the chopped apricots.
- Assemble:
- Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with flaked almonds.
- Bake:
- Bake for 55-65 minutes or until a toothpick inserted comes out clean.
- Cool:
- Allow to cool in the pan for 10 minutes, then transfer to a cooling rack.
- Make the Glaze:
- Whisk powdered sugar with lemon juice to desired consistency.
- Garnish:
- Drizzle the glaze over the cooled loaf.
- Store:
- Keep in an airtight container at room temperature or refrigerated.
Enjoy this stunning vegan apricot almond loaf, where each slice brings you the joy of summer flavors!
