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Vegan Apricot Crumb Cake Recipe

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4.2 from 85 reviews

  • Author: Amina
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Diet: Vegan

Description

This Vegan Apricot Crumb Cake is a moist, tender cake topped with sweet apricots and a crunchy crumb topping. Perfectly spiced with cinnamon and flavored with vanilla, this dairy-free and egg-free dessert is made with vegan butter, soy milk, and vegan Greek-style yogurt, ideal for a delicious plant-based treat. The macerated apricots and apricot preserves add a delightful fruity tang, while the crumb topping provides a delightful texture contrast. Baked to golden perfection, it’s an inviting cake for any occasion.

Ingredients

Apricot Topping

  • 6 apricots (quartered)
  • 80 g apricot preserves/jam
  • 1 tablespoon all-purpose flour
  • 2 tablespoons granulated sugar (optional, if apricots are bitter)

Crumb Topping

  • 60 g all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons vegan butter (room temperature)
  • 2 tablespoons granulated sugar

Cake Batter

  • 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

Instructions

  1. Preparation: Line 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).
  2. Apricot topping: In a bowl, toss the quartered apricots with the apricot preserves and 1 tablespoon of flour to help the preserves stick and thicken. Add 1–2 tablespoons of sugar if the apricots are bitter. Set aside to macerate while you prepare the rest.
  3. Crumb topping: Combine the crumble ingredients—60 g flour, 1 teaspoon cinnamon, 2 tablespoons vegan butter, and 2 tablespoons sugar—in a bowl. Rub the mixture between your fingers until it forms a coarse crumb consistency. Set aside.
  4. Mix dry ingredients: Sift together the 250 g all-purpose flour, baking powder, and sea salt into a bowl, then stir to combine. Set this aside.
  5. Make vegan buttermilk: In a separate jug, mix the soy milk and apple cider vinegar. Let it sit to curdle slightly, mimicking buttermilk.
  6. Flavor the sugar: Place the 200 g granulated sugar and the sliced vanilla pod in a large mixing bowl. Use your fingertips to rub the vanilla beans into the sugar to infuse flavor. Remove and discard the pod. If using vanilla extract, do not add it now; wait until step 8.
  7. Cream the sugar and butter: Add the 90 g vegan butter to the vanilla sugar and whisk with a hand mixer for 1-2 minutes until creamy and combined.
  8. Combine the wet ingredients: Add the 160 g vegan Greek-style yogurt and 3 tablespoons of oil to the bowl with creamed butter and sugar. If using vanilla extract instead of a pod, add 1 tablespoon now. Mix until smooth and combined.
  9. Make the batter: Gradually add half of the dry ingredients and half of the vegan buttermilk to the wet mixture, whisking each addition until just combined. Repeat with the remaining dry ingredients and buttermilk, taking care not to overmix.
  10. Assemble: Pour the cake batter into the prepared springform pan, smoothing the surface evenly. Spread the apricot topping evenly over the batter. Finally, sprinkle the crumb topping evenly over the apricots.
  11. Bake: Bake in the preheated oven for 55 to 65 minutes. To test for doneness, insert a skewer or toothpick into the center; it should come out almost clean with only a few crumbs. If wet batter remains, bake for an additional 5 minutes and test again.
  12. Cool: Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then carefully remove the springform pan sides and transfer the cake to a wire rack to cool completely before serving.

Notes

  • This cake is best eaten on the same day for optimal freshness and crumb topping crunch.
  • Using a vanilla pod infuses more natural vanilla flavor than extract, but both work well.
  • Neutral oil like sunflower or canola is recommended for a mild flavor; olive oil can add a slight fruity note.
  • The vegan Greek-style yogurt adds creaminess and moisture; substitute with coconut yogurt if preferred, but flavor may vary.
  • If apricots are very tart, slightly increase the sugar in the apricot topping to balance.
  • Make sure not to overmix the batter to keep the cake light and tender.
  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Find it online: https://aminabakes.com/vegan-apricot-crumb-cake-recipe/