Vegan Apricot Crumble Cake
In my opinion, apricot is the queen of fruit for hot desserts. Admittedly, in their raw state, apricots aren’t the most elegant of fruits, but they transform into something magical with the application of heat.
Ingredients 13
225 g plain flour (all-purpose flour)
3 tsp baking powder
1⁄4 tsp salt
1 tsp ground cinnamon
1⁄4 tsp ground cardamom
115 g caster sugar (superfine sugar)
3 tsp No Egg
80 ml cold water
125 g vegan butter, melted
125 ml plant based milk
1 tsp vanilla paste
1 tin apricot halves, drained, reserve the liquid for another use or reduce it with a little sugar and use as a syrup to drizzle over the cake
icing sugar (confectioners’ sugar), for dusting, optional
Crumble
60 g plain flour (all-purpose flour)
1 tsp ground cinnamon
100 g caster sugar (superfine sugar)
55 g vegan butter, cold, cut into cubes
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Method 6
Preheat the oven to 170°C (340°F). Grease and line the base of a 20 cm (8 in) round cake tin.
Sift the , , , , and into a bowl. Mix in the .
In a jug, whisk together the and , then mix in the , , and . Pour into the dry ingredients and stir until combined (the batter will be quite thick).
To make the crumble, place the , , and in a small bowl, then rub in the cold, cubed with your fingertips to make a coarse crumble.
Pour the batter into the prepared tin and smooth the surface. Arrange the on top, cut side up, then sprinkle over the crumble. Bake for 45–55 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then carefully remove and cool completely on a wire rack. Finish with a light dusting of icing sugar if you like.
Leftovers will keep in an airtight container for up to 3 days.
Shannon Martinez's tips
Leftovers will keep in an airtight container for up to 3 days.
You can reserve the liquid from the apricots for another use or reduce it with a little sugar and use as a syrup to drizzle over the cake.
