Apricots are one of those summer stone fruit that, I believe, are so underrated! Peaches get all the glory come summertime. Apricots have an incredibly unique flavor; sweet flesh with a slightly tart skin, perfectly juicy, and easy to eat. Just rip down the middle, the pit pulls easily away from the meat, and enjoy! Apricots have a much shorter season than peaches, nectarines, and plums, starting in early May and finishing around the end of July. Which, again, if you’re asking me, makes them that much more special. And, did you know that California produces 85% of all apricots grown in the US?! So, to pay tribute to this delicious and much overlooked little fruit, I made a cake! Because I’m pretty sure cakes are the ultimate symbol of celebration.
This Healthy Apricot Cake is a light and fluffy cake spiced with just a kiss of cardamom and topped with a bounty of fresh apricot wedges. I sprinkled chopped up pistachios and a bit of turbinado sugar over the apricots to give the top a deliciously addictive crunch. But feel free to leave these out if you’re looking for a nut free and/or strictly paleo version of this cake. Apricots can be inherently be a little tart, but are made sweeter once baked. Baking the apricots gives them a beautiful caramelization and a heavenly jammy texture which is a lovely complement to the airy and perfectly sweet cake base. I used a 9 in springform pan for presentation to easily free the cake from the baking dish, but any similarly sized baking dish will do.This cake is paleo friendly, made with no refined sugars, and nut free (if you omit the pistachio top). It whips up quick and in just one bowl! I love this cake because, made with only real ingredients, it’s the perfect eat-anytime-treat! Delicious as a fruity breakfast, an accompaniment to your afternoon caffeine fix, or to satisfy a nighttime sweet tooth. And I suspect this would be incredible with a scoop of your favorite vanilla for a yummy seasonally inspired dessert!
paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free
If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Healthy Apricot Cake
This Healthy Apricot Cake is the perfect summer treat. Super easy to make and in just one bowl! It's a light and fluffy cake spiced with a touch of cardamom and topped with a bounty of fresh apricot wedges. The cake is paleo-friendly, made without any refined sugars, and easily made nut free (just omit the pistachio topping). Perfect for any time of day, breakfast, afternoon, or pair with a scoop of vanilla for a delicious seasonal dessert!
paleo (gluten free/grain free/dairy free), refined sugar free, nut free
- 3/4 cup coconut sugar
- 1/3 cup avocado oil or melted and cooled coconut oil
- 3 eggs
- 1 tsp vanilla
- 1 1/4 cup cassava flour
- 1/2 cup tapioca flour
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/8 tsp cardamom powder (optional, but delicious)
- 1/4 cup dairy free milk of choice
- 1 lb fresh apricots, quartered
- 2 tbsp chopped pistachios optional
- 1 tbsp turbinado or cane sugar omit if strict paleo
Heat oven to 350 degrees and prepare a 9 inch springform pan by greasing with additional oil or cooking spray. If you don't have a springform pan use a similarly sized pie dish or square baking dish. Baking times will differ, see notes below.
In the bowl of a stand mixer (or in a large bowl if mixing by hand), make the batter by mixing the coconut sugar, avocado oil, eggs, and vanilla until thick and frothy
Next add the cassava flour, tapioca flour, baking powder, sea salt, and cardamom and mix until just fully incorporated.
Scrape down the sides of the bowl, add the milk, and slowly mix into the batter. Scrape down sides of the bowl again if necessary, and mix until just fully incorporated without overmixing.
Pour the batter into the prepared baking dish and spread into an even layer.
Arrange the apricots over the top of the batter, cut side down, in a circle starting from the center and working outward. Sprinkle the pistachios and sugar all over the apricots and batter if you using.
Bake for 35-45 minutes, see notes below. Bake until top is firm and golden brown all over. Checking for doneness by piercing with a toothpick and ensuring it comes out clean. Remove from oven and let cool on wire rack for 10 minutes before removing from pan and slicing.
Baking time will depend on the type of baking dish used. For a springform pan baking should take for 42-44 minutes. If using a different pan start watching the cake after 35 minutes.
Store in the fridge for a day or so. Afterwards, slice and move to freezer for longer storage!