Juicy, vegan apricot cake without wheat

Saftiger, veganer Marillen Kuchen ohne Weizen: ein fruchtig-sommerlicher Genuss!

A moist, refreshing summer cake!

Ingredients:

  • 500g halved apricots

  • 280g spelled flour

  • 120g cane sugar/whole cane sugar

  • 2 tsp cream of tartar baking powder

  • 1 tsp baking soda

  • 1 pinch of rock salt

  • 200ml unsweetened almond milk

  • 150g vegan butter / 120 ml coconut oil

  • Juice of ½ lemon

  • ½ tsp lemon zest

  • 4 tbsp desiccated coconut

  • ½ tsp cinnamon

  • 1 pinch of cardamom

  • 1 pinch of bourbon vanilla

Preparation:

  1. Grease a 24/26 cm diameter cake tin and preheat the oven to 180°C.

  2. Wash, deseed and halve the apricots. Beat the butter/oil with the sugar until fluffy. Add all other dry ingredients and stir with a whisk. Add the almond milk and stir in briefly. Add a little more milk if necessary. The result should be a cake batter that is not too solid and not too runny.

  3. Pour the dough into the cake tin and spread it evenly. Place the apricots with the skin side down and sprinkle with a little sugar and coconut flakes.

  4. The baking time is approx. 50 minutes. Use a toothpick to test whether anything is still sticking.

My tip: Sweet apricots/pricots are well suited for Vata and Pitta constitutions. The cake is wheat-free and vegan. It should also work well with a gluten-free flour mixture. You could also use ground almonds instead of shredded coconut.

Genieße den leckeren Marillenkuchen mit einem selbstgemachten Ayurvedischen Eistee mit der Bio-Kräuter-Mischung Arishta. Die Kräutermischung schmeckt besonders gut, wenn du den Tee mit schwarzem Johannisbeerensaft zubereitest. Fruchtig, lecker und stärkt deine Verdauungskraft.