This apricot crumble cake is a real poem! I love crumble cake just about anything, whether it’s with blackberries, apples, or any other fruit that’s ripe. Currently, apricots are very popular with us, because the organic farmer we trust currently has them perfectly ripe and incredibly tasty. Then, if I already have the opportunity, I prefer to bake a cake with it. Today I am making a gluten free version, as I feel many are looking for gluten free recipes. Let me know if you are on a gluten free diet? Happy to do so below in the comments, but here we go with today’s recipe.
Apricot crumble cake, vegan and gluten free
The cooking of apricots consists of three main components. Gluten free sponge cake, apricots and crumble. First I make the sponge cake from baking powder, vegetable milk, melted margarine, banana, cane sugar, oat flour, buckwheat flour and gluten-free flour mix, vanilla and a pinch of salt. This is all blended into a fine, even batter and poured into a springform pan. On top come the apricots, which in my case I got fresh from the organic vegetable farmer.
The icing on the cake is the crumble made with margarine, oat flour, rolled oats, gluten-free flour mix and cinnamon. Schwupps, purely in the oven and after 40 minutes, the cake is ready. Whip vegan cream , put on coffee and enjoy I would say. Are you in?
Simple vegan cake recipes
I think this recipe is genius because it’s so simple. You really can’t go wrong either, unless you stir the dough too long. This is always very important for sponge cakes, because if the dough is stirred for too long, it loses its leavening power. I love bringing vegan cakes to coffee parties that are super tasty and moist. Many people still have the prejudice that vegan cakes do not taste good. I think it’s time to convince them otherwise.
- Gluten-free doughs are not as liquid as gluten-containing doughs made from spelt or wheat flour. Don’t let that scare you away. In the video I show how the consistency of the dough should ideally be.
- Stir the dough only until it is smooth and uniform. Ready!
- At the end of the baking time, do the chopstick test by poking the dough with a wooden chopstick. If it comes out dry, the cake is done. If dough sticks to wooden stick, bake for another 10 minutes and then test again.
Let’s take another look at the apricots, which are incredibly healthy and full of vitamins. They are rich in:
- B vitamins
- Vitamin A (1.6 milligrams per 100g)
For those who can’t get enough of gluten-free cakes, here’s a small selection of other recipes
- Marble cake gluten free
- Pumpkin cup cake (gluten free)
- Plum cake (gluten free)
- Juicy chocolate cake with frosting (oil-free, gluten-free)
- Quick poppy seed cake (30 minutes)
- Swiss walnut chocolate cake (gluten free)
- Juicy banana cake with cream
Then it can start now with our apricot crumble cake. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Apricot crumble cake (v & gf)
- Springform pan 24 cm
FOR THE CAKE:
- 100 g Oatmeal
- 100 g Buckwheat flour
- 50 g Almond flour or gluten-free flour mixture
- 3 tbspn Baking powder
- ¼ tbspn Bourbon vanilla ground
- 1 Pinch of salt
- 100 g Raw cane sugar or other sweetener of choice
- 125 ml Plant milk
- 70 g melted margarine alternatively a neutral baking oil
- 30 g Coconut yogurt or more margarine
- 200 g fresh apricots seeded and cut into pieces
- 50 g Oatmeal alternatively gluten-free flour mix or another gluten-free flour of choice
- 50 g Oatmeal
- 40 g melted margarine alternatively a neutral baking oil
- 30 g Raw cane sugar alternatively coconut blossom sugar or cane sugar
- ½ tbspn Cinnamon ground
- Preheat the oven to 175 °C (195 °C ) and line a 24cm Ø springform pan with baking paper (bottoms) and brush the sides with a little margarine.
- FOR THE CAKE Place oat flour, buckwheat flour, almond flour, raw cane sugar, baking powder, bourbon vanilla and a pinch of salt in a large bowl and whisk until well combined. In the second step, add the liquid ingredients vegetable milk, melted margarine and coconut yogurt. Stir until a compact dough is formed.100 g Oatmeal, 100 g Buckwheat flour, 50 g Almond flour, 3 tbspn Baking powder, ¼ tbspn Bourbon vanilla ground, 1 Pinch of salt, 100 g Raw cane sugar, 125 ml Plant milk, 70 g melted margarine, 30 g Coconut yogurt
- Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
- Pour the dough into the mold and smooth it out.
- Spread apricots on the dough and set aside.200 g fresh apricots
- FOR THE CRUMBLE Knead the oat flour, melted margarine, coconut blossom sugar and cinnamon with your hands until everything is well combined. Piece by piece, spread the crumble evenly over the apricots.50 g Oatmeal, 40 g melted margarine, 30 g Raw cane sugar, ½ tbspn Cinnamon
- Put in the oven and bake for 40 minutes.
- When the baking time is over, use a wooden stick to check if the cake is done. If the wooden stick comes out “clean”, remove from oven and let cool completely.
- Cut into pieces and serve optionally with powdered sugar and cream. Store in an airtight container at room temperature for up to 3 days.