Vegan Apricot Crumb Cake Recipe

Introduction

This vegan apricot crumb cake is a delightful treat combining juicy apricots with a crunchy crumb topping. It’s perfectly moist, subtly sweet, and ideal for sharing with family or friends. A delicious plant-based twist on a classic crumb cake that’s sure to impress.

Ingredients

• 6 apricots (quartered)
• 80 g apricot preserves/jam
• 1 tablespoon all-purpose flour
• 2 tablespoons granulated sugar
• 60 g all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons vegan butter (room temperature)
• 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. Step 1: 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. Step 2: In a bowl, toss the apricots with apricot preserves and 1 tablespoon of flour. Add 1–2 tablespoons of sugar if the apricots are bitter. Set aside to macerate.
3. Step 3: To make the crumb topping, combine the 60 g flour, cinnamon, 2 tablespoons sugar, and 2 tablespoons vegan butter. Rub together with your fingers until the mixture resembles crumbs. Set aside.
4. Step 4: Sift 250 g flour, baking powder, and sea salt into a bowl. Stir to combine and set aside.
5. Step 5: In a jug, mix soy milk and apple cider vinegar to create vegan buttermilk. Set aside.
6. Step 6: Add the 200 g sugar and the sliced vanilla pod to a large mixing bowl. Use your fingertips to rub the vanilla seeds into the sugar, then remove the pod. If using vanilla extract instead, add it later with the oil and yogurt.
7. Step 7: Add the 90 g vegan butter to the vanilla sugar and whisk with a hand mixer for 1-2 minutes until fluffy.
8. Step 8: Mix in the vegan Greek-style yogurt and oil (plus vanilla extract if using) until combined.
9. Step 9: Add half of the dry ingredient mixture and half of the vegan buttermilk to the wet ingredients. Whisk gently, then add the remaining halves and whisk until just combined. Do not overmix.
10. Step 10: Pour the batter into the prepared cake pan. Evenly layer the apricot topping over the batter, then sprinkle the crumb topping on top.
11. Step 11: Bake for 55-65 minutes. Check doneness by inserting a skewer or toothpick into the center; it should come out almost clean with a few crumbs. If wet batter remains, bake for another 5 minutes.
12. Step 12: Let the cake cool in the pan for 10 minutes, then remove the springform and transfer the cake to a wire rack to cool completely before serving.

Tips & Variations

• If apricots are not in season, substitute with peaches or nectarines for a similar flavor.
• Use almond or oat milk instead of soy milk for a different plant-based alternative.
• Adding a handful of chopped nuts to the crumb topping adds extra crunch and flavor.
• For extra richness, lightly toast the crumb topping ingredients before rubbing together.

Storage

Store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in a low oven or microwave before serving for a freshly baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vanilla instead of a vanilla pod?

Yes, use 1 tablespoon of vanilla extract if you don’t have a vanilla pod. Add it along with the oil and yogurt during mixing.

Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend. Ensure the blend contains xanthan gum or guar gum for proper texture.

Vegan Apricot Crumb Cake Recipe

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★★★★★

4.9 from 65 reviews

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

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Description

This Vegan Apricot Crumb Cake is a delightful plant-based dessert featuring juicy apricots, a tender cake base, and a crunchy crumb topping. It combines fresh fruit macerated in preserves, a moist vegan cake batter made with soy milk and apple cider vinegar, and a spiced crumb topping for a perfect balance of flavors and textures. Ideal for a breakfast treat or an afternoon snack, this cake is dairy-free, egg-free, and packed with fruity sweetness.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preparation: Line a 7.5 or 8-inch springform cake pan with parchment paper on the sides and base. Preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional.
2. Apricot Topping: In a bowl, toss the quartered apricots with apricot preserves and 1 tablespoon of flour. Add 1–2 tablespoons of sugar if the apricots taste bitter. Set aside to macerate while preparing other components.
3. Crumb Topping: In a bowl, combine the flour, cinnamon, sugar, and vegan butter. Rub the mixture between your fingers until it forms a crumbly texture. Set aside.
4. Mix Dry Ingredients: Sift together the flour, baking powder, and sea salt into a bowl, then stir to combine. Set aside.
5. Make Vegan Buttermilk: Mix the soy milk and apple cider vinegar in a jug. Let it sit to curdle slightly for a few minutes.
6. Flavor the Sugar: Add the granulated sugar and sliced vanilla pod to a large mixing bowl. Rub the vanilla seeds into the sugar with your fingertips, then remove the pod. If using vanilla extract, add it later with the oil and yogurt.
7. Cream Sugar and Butter: Add the vegan butter to the vanilla sugar and whisk with an electric hand mixer for 1–2 minutes until light and fluffy.
8. Combine Wet Ingredients: Add the vegan Greek-style yogurt and neutral oil (and vanilla extract if using) to the sugar-butter mixture. Mix until well combined.
9. Make the Batter: Add half the dry ingredients and half the vegan buttermilk mixture to the wet ingredients and whisk gently. Then add the remaining dry ingredients and buttermilk and whisk until just combined, being careful not to overmix.
10. Assemble the Cake: Pour the cake batter into the prepared springform pan. Spread the macerated apricot topping evenly over the batter, then sprinkle the crumb topping evenly on top.
11. Bake: Bake in the preheated oven for 55–65 minutes. Check for doneness by inserting a skewer or toothpick into the center; it should come out mostly clean with a few moist crumbs. If wet batter clings to the skewer, bake for an additional 5 minutes as needed.
12. Cool: Let the cake cool in the pan for 10 minutes. Carefully remove the springform pan sides and transfer the cake to a wire rack to cool completely before serving.

Notes

• If your apricots are very sweet, you may reduce or omit the added sugar in the apricot topping.
• You can substitute soy milk with other plant-based milk such as almond or oat milk.
• The vegan Greek-style yogurt adds moisture and tang; if unavailable, use a plain vegan yogurt alternative.
• Ensure vegan butter and yogurt are at room temperature for best mixing results.
• Use neutral oil like sunflower or grapeseed oil for a lighter crumb, or olive oil for a more pronounced flavor.
• Adjust baking time depending on your oven; cake should be golden and a skewer inserted comes out with a few crumbs.

• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Keywords: Vegan Apricot Crumb Cake, vegan dessert, apricot cake, crumb topping cake, plant-based cake, dairy-free cake