Exquisite Vegan Apricot and Almond Cake with Lemon Glaze: A Taste of Summer in Every Bite

Exquisite Vegan Apricot and Almond Cake with Lemon Glaze: A Taste of Summer in Every Bite

This vegan apricot and almond cake is a delicious blend of fruity sweetness and nutty richness, topped with a tangy lemon glaze. It uses fresh apricots and almond flour to create a soft, tender crumb that melts in your mouth. The inclusion of a simple but elegant lemon glaze enhances the natural flavors, making this cake not only visually appealing but also irresistibly tasty.


Why you'll love it:

The recipe promises a perfect balance of flavors and textures, from the soft bites of apricot to the crunchy slivered almonds on top. It's vegan, making it a great choice for anyone who wants to enjoy a decadent dessert without any animal products. This cake is surprisingly simple to make, but the result is a sophisticated treat that could grace any dessert table.

Perfect occasion:

This cake is ideal for summer get-togethers, brunches or as a fancy dessert at dinner parties. It also makes a wonderful treat for afternoon tea or as a thoughtful homemade gift for friends and family. The refreshing qualities of apricot and lemon make it particularly suitable for outdoor events or as a sweet finale to a barbecue.

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Decorating Tips:

replaces the word nice with empty enhance the visual appeal, you can decorate the bread with thinly sliced ​​apricot pieces and additional slivered almonds before baking. After drizzling the lemon glaze, sprinkle some edible flowers like pansies or marigolds for a colorful and festive touch. If you're serving at a gathering, consider slicing the bread and serving each piece with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream.


  • 180 grams of chopped fresh apricots
  • 180 ml soy milk
  • 2 teaspoons of apple cider vinegar
  • 200 grams of caster sugar
  • 100 grams of vegan Greek yogurt
  • 80 ml olive oil
  • 1 tablespoon of vanilla extract
  • 220 grams of all-purpose flour
  • 100 grams of almond flour
  • 1 tablespoon of baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 tablespoons of flaked almonds

Lemon glaze (optional):

  • 60 grams of powdered sugar
  • 1 tablespoon freshly squeezed lemon juice


  1. Prepare:
    • Preheat your oven to 160°C (fan) or 180°C (conventional).
    • Butter and line a 1-pound loaf pan with parchment paper.
  2. Prepare the apricots:
    • Cut the apricots into small cubes and set aside.
  3. Make vegan buttermilk:
    • Mix soy milk and apple cider vinegar in a pitcher. let it sit.
  4. Mix the wet ingredients:
    • In a large bowl, combine the sugar, vegan yogurt, olive oil and vanilla extract. Stir in the vegan buttermilk.
  5. Mix the dry ingredients:
    • In another bowl, combine all-purpose flour, almond flour, baking powder, baking soda and sea salt.
  6. Combine:
    • Gradually add the dry ingredients to the wet mixture in two parts, until just combined. Add the chopped apricots.
  7. replaces the word nice with empty assemble:
    • Pour the batter into the prepared cake pan, smooth the top and sprinkle with flaked almonds.
  8. Cook:
    • Bake for 55 to 65 minutes or until a toothpick inserted comes out clean.
  9. Cool:
    • Let cool in the pan for 10 minutes, then transfer to a cooling rack.
  10. Make the frosting:
    • Whisk the powdered sugar with the lemon juice until you obtain the desired consistency.
  11. Garnish:
    • Pour the glaze over the cooled bread.
  12. Store:
    • Store in an airtight container at room temperature or in the refrigerator.

Enjoy this superb vegan apricot and almond bread, where each slice brings you the joy of summer flavors!

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