Vegan Apricot Cake with Coconut

fluffy and moist
Fluffy and moist
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1 lb Apricots fresh, halved and pit removed
2 cups All-purpose flour
1 ½ tsp Baking powder
½ tsp Baking soda
⅓ tsp Salt
⅔ cup Sugar
¾ cup Soy milk
3 tbsp Applesauce unsweetened or non-dairy yogurt
½ cup Vegetable oil or vegan butter
2 tbsp Lemon juice or apple cider vinegar
1 tbsp Lemon zest optional
2 tsp Vanilla extract
4 tbsp Shredded coconut optional
For topping (optional):
Coconut flakes or almond flakes
2 tbsp Brown sugar to sprinkle

Nutritional information

  • For topping (optional):

Vegan Apricot Cake with Coconut


Treat yourself to this fluffy and moist Vegan Apricot Cake with Coconut. It is simply divine.  The recipe draws inspiration from another family favorite, this delicious German apple cake. I’ve adapted the original recipe to make it vegan and use what I had on hand – some fresh apricots. 

Start the recipe by slicing the apricot halves. Making small cuts but not cutting through the apricots makes them bake quicker. I recommend using a paring knife for this step. Next, mix the dry ingredients in a bowl, mix the wet ones in a different one, combine all of the ingredients and pour into a lightly greased springform pan. Top with the prepared apricot halves and sprinkle with shredded coconut and brown sugar. The temperature of the cake never gets hot enough to fully melt the brown sugar, so it retains its pleasant crunch. I also love topping the cake with coconut flakes for a finishing touch, as it makes your cake look more professional and appealing. But the brown sugar and coconut flakes are completely optional though very delicious. Bake the apricot cake for 50 to 60 minutes, let it cool, and enjoy!

To make the Vegan Apricot Cake with Coconut, you will need the following ingredients:

Ingridiens for Vegan Apricot Cake with Coconut

Steps to make Vegan Apricot Cake with Coconut


Preheat oven and prepare springform pan


Preheat the oven to 350 °F and lightly grease a 9-inch springform pan and line the bottom with parchment paper.


Slice apricots


Thinly slice each apricot halve lengthwise, being careful not to cut all the way through.


Combine dry ingredients


Whisk together 2 cups all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ⅓ teaspoon salt, and ⅔ cup sugar in a large bowl.


Combine wet ingredients


In another bowl, mix together 3 tablespoons non-dairy yogurt or unsweetened applesauce, ½ cup oil or vegan butter, 2 tablespoons lemon juice or apple cider vinegar, 1 tablespoon lemon zest if using, and 2 teaspoons vanilla extract.


Combine wet and dry ingredients


Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.


Fold in coconut


Fold in 4 tablespoons shredded coconut if using.


Add topping


Transfer the batter to the prepared springform pan and smooth the top. Place the sliced apricots evenly over the cake. Sprinkle with coconut flakes and 2 tablespoons brown sugar if you wish.




Bake in the preheated oven for 50-60 minutes or until a skewer inserted in the center comes out almost clean with just a few crumbs.



Allow the cake to cool before serving. Slice and enjoy!

This Vegan Apricot Cake with Coconut is simple to make and impresses each time I serve it. Give this delicious recipe a go, rate it, and let us know how you liked it! We love hearing from you.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Perfect for summer! Thanks for sharing!

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