Name: Vegan Apricot Crumb Cake Recipe
Prep time: 20 min
Cook time: PT-489834H28M54S
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 6 apricots (quartered); 80 g apricot preserves/jam; 1 tablespoon all-purpose flour; 2 tablespoons granulated sugar (optional, if apricots are bitter); 60 g all-purpose flour; 1 teaspoon ground cinnamon; 2 tablespoons vegan butter (room temperature); 2 tablespoons granulated sugar; 250 g all-purpose flour; 1 tablespoon baking powder; ½ teaspoon sea salt; 160 ml soy milk; 2 teaspoons apple cider vinegar; 200 g granulated sugar; 1 vanilla pod (or 1 tablespoon vanilla extract); 90 g vegan butter (room temperature); 3 tablespoons neutral oil or olive oil; 160 g vegan Greek-style yogurt

Jump to Recipe· 4.2 from 85 reviews

If you’re on the lookout for a show-stopping dessert that brings the brightness of fruit and the cozy comfort of crumb topping together, this Vegan Apricot Crumb Cake Recipe is an absolute winner. Imagine juicy apricots glossy with preserves, nestled atop a tender, fluffy crumb cake and crowned with a buttery, cinnamon-spiced crumble that adds the perfect crunch. This cake manages to feel both indulgent and fresh, making it perfect for brunch gatherings, tea times, or any moment you want to impress with a homemade touch. Plus, it’s totally plant-based, so everyone can enjoy a slice of this sunny treat!

Ingredients You’ll Need

The image shows a round baking pan lined with parchment paper filled with a creamy white batter. On top, there is a single layer of halved apricots arranged in a circular pattern, with orange and reddish hues, glossy from a light glaze. The apricots cover the batter evenly, with some cut side up and others slightly turned, creating a varied texture and shiny surface. The pan sits on a white marbled surface with a few whole apricots nearby and a jar of jam blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients is the first step to baking this delightful cake. Each plays a key role in achieving that perfect balance of moistness, flavor, and crumbly texture, while the apricots provide a vibrant pop of color and juicy sweetness.

6 apricots (quartered): Fresh, ripe apricots give the topping a bright and juicy fruitiness.
80 g apricot preserves/jam: Adds sticky sweetness that enhances the natural apricot flavor.
1 tablespoon all-purpose flour: Helps thicken the apricot topping for just the right consistency.
2 tablespoons granulated sugar: Optional, for balancing tartness if needed in the apricots.
60 g all-purpose flour: Part of the crumb topping, providing structure and that signature crumble texture.
1 teaspoon ground cinnamon: Infuses warm spice into the crumb topping, making every bite delightful.
2 tablespoons vegan butter (room temperature): Adds richness and binds the crumb topping together.
250 g all-purpose flour: The main flour for a soft and fluffy cake base.
1 tablespoon baking powder: Ensures the cake rises beautifully and stays light.
½ teaspoon sea salt: Balances sweetness and elevates all the flavors.
160 ml soy milk: The dairy-free base that keeps the cake moist (*note 1).
2 teaspoons apple cider vinegar: Creates vegan buttermilk when combined with soy milk, tenderizing the crumb.
200 g granulated sugar: Sweetens the cake base evenly and provides structure when creamed with butter.
1 vanilla pod (or 1 tablespoon vanilla extract): Adds enchanting, aromatic warmth to every mouthful.
90 g vegan butter (room temperature): For creaming with sugar, introducing richness and tenderness.
3 tablespoons neutral oil or olive oil: Keeps the cake moist and adds body without interfering with flavor (*note 2).
160 g vegan Greek-style yogurt: Adds a creamy tang and moistness to the batter (*note 3).

How to Make Vegan Apricot Crumb Cake Recipe

Step 1: Preparation

Start by lining the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. This ensures an even bake and easy release after baking.

Step 2: Prep the Apricot Topping

In a bowl, gently toss quartered apricots with apricot preserves and 1 tablespoon of flour. If your apricots are especially tart, sprinkle in an extra 1 to 2 tablespoons of granulated sugar. Let this mixture sit so the apricots can macerate, releasing juices that will caramelize beautifully during baking.

Step 3: Create the Crumb Topping

Combine the crumble ingredients in a bowl and rub them together between your fingertips until the mixture resembles coarse crumbs. This crumbly topping is what gives the cake its irresistible, crunchy contrast.

Step 4: Mix Dry Ingredients

Sift together the flour, baking powder, and sea salt in a bowl, then stir them to combine. These dry ingredients provide the foundation for your cake’s tender crumb.

Step 5: Make Vegan Buttermilk

In a jug, mix the soy milk with apple cider vinegar. Set this aside—it’s a simple trick to replicate buttermilk’s tang, helping the cake rise and stay moist.

Step 6: Flavor the Sugar

Split the vanilla pod lengthwise and add it to the sugar in a large mixing bowl. Use your fingertips to rub the vanilla seeds into the sugar before carefully removing the empty pod. If you’re using vanilla extract instead, save it for adding later with the wet ingredients.

Step 7: Cream Sugar and Butter

Add the vegan butter to the vanilla-infused sugar and whisk with a hand mixer for 1 to 2 minutes until creamy and lightly aerated. This step ensures a light, tender cake texture.

Step 8: Combine Wet Ingredients

Mix in the vegan Greek-style yogurt and oil (plus vanilla extract if using) with the creamed butter and sugar until just combined. These ingredients provide moisture and richness.

Step 9: Make the Batter

Add half of the dry ingredients to the wet mixture, then half of the vegan buttermilk, and whisk gently. Follow by mixing in the remaining dry ingredients and buttermilk. Mix just until combined—overmixing can make the cake dense.

Step 10: Assemble the Cake

Pour the batter evenly into your prepared springform pan. Spoon the macerated apricot topping uniformly over the batter, then sprinkle the crumb topping evenly on top to form that lovely crunchy layer.

Step 11: Bake the Cake

Bake for 55 to 65 minutes. To test doneness, insert a toothpick into the center; it should emerge with just a few moist crumbs attached. If the toothpick comes out with wet batter, give it an extra 5 minutes and check again.

Step 12: Cool and Remove

Let the cake cool in the pan for 10 minutes before carefully loosening the sides and transferring it to a wire rack to cool completely. This helps the cake set perfectly for slicing.

How to Serve Vegan Apricot Crumb Cake Recipe

The image shows a round apricot crumb cake with three visible layers: a golden brown soft cake base at the bottom, a middle layer of bright orange apricot filling peeking out slightly, and a textured crumb topping dusted with powdered sugar covering the top. The cake sits on a piece of white parchment paper atop a wooden board, placed on a surface with a white marbled texture. In the background, there is a white bowl filled with whole apricots, a glass jar of apricot jam, and a white butter dish. A white cloth with a black grid pattern is partially visible next to the cake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate this cake simply by dusting it with a light sprinkle of powdered sugar or a few fresh apricot slices arranged on top. A few torn mint leaves also add a refreshing contrast that pairs beautifully with the apricot’s sweetness.

Side Dishes

Serve this vegan apricot crumb cake alongside a cup of fragrant herbal or chai tea for a comforting treat. It also pairs well with a tangy coconut yogurt or plant-based ice cream for an indulgent dessert experience.

Creative Ways to Present

For a brunch spread, slice the cake into generous squares and place on rustic wooden boards decorated with fresh apricot halves and edible flowers. Or gently warm individual slices and drizzle with a little maple syrup or vegan caramel sauce for a decadent touch.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly with plastic wrap or keep it in an airtight container at room temperature. It stays delicious for up to 3 days, maintaining moistness and flavor.

Freezing

You can freeze this vegan apricot crumb cake by wrapping individual slices or the whole cake (well wrapped) in plastic and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

Warm slices gently in a low oven (around 160°C/320°F) for 5 to 7 minutes or in a toaster oven to revive that fresh-baked feeling with a crisp crumb topping.

FAQs

Can I use frozen apricots instead of fresh?

Yes, you can! Just thaw and drain them well to avoid an overly wet batter. Using frozen apricots will still create that lovely fruity burst in the cake.

What if I don’t have vegan Greek-style yogurt?

Regular plant-based yogurt works just as well—just try to choose a thick variety to keep the batter from becoming too wet.

Is it possible to make this gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend suitable for baking. Make sure your baking powder is gluten-free as well for the best results.

Can I replace soy milk with another plant milk?

Definitely. Almond, oat, or coconut milk can work just as well to make the vegan buttermilk substitute. Just mix with vinegar and proceed as usual.

How long does the crumb topping stay crunchy?

It stays wonderfully crunchy for at least a day when stored properly, but the texture softens after extended storage or refrigeration. Warming before serving can revive some of the crunchiness.

Final Thoughts

This Vegan Apricot Crumb Cake Recipe is a true gem for anyone craving a dessert that’s bursting with seasonal fruit flavor and cozy, crumbly textures while staying entirely plant-based. It’s simple enough for a casual weekend bake but elegant enough to wow guests. I hope you give it a try and enjoy the comforting hug of apricot sweetness paired with that irresistible crumb topping. Trust me, it won’t be your last slice!