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Title : Vegan Austrian Apricot Cake
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Vegan Austrian Apricot Cake

Vegan Austrian Apricot Cake

Better known as Marillenkuchen, this traditional Austrian apricot cake is egg and dairy free!

- Ange's Kitchen

Ingredients

• 2 1/2 cups plain 00 flour
• 3/4 cup desiccated coconut
• 3/4 cup organic raw sugar
• 3 tbs vanilla sugar
• 2 tbs vanilla essence
• 1 tsp lemon zest fresh
• 1 pinch sea salt
• 3 tbs baking powder
• 3/4 cup sunflower oil
• 2 1/2 tbs Nuttelex sunflower margarine
• 350 ml unsweetened organic soy milk
• 10 apricots fresh halved small
• 3/4 cup icing sugar

Method

1. Preheat your oven to 170C.
2. Add all of the ingredients into a bowl except for the apricots and icing sugar and then combine with your handheld electric mixer until you get a smooth and creamy consistency. You can also use your food processor.
3. Add the dough into a spring form or quarter form baking dish and top with the fresh apricot half's.
4. Bake the cake for approximately 30 - 40 minutes. Check with a wooden skewer to see if it's ready.
5. Remove the cake from the oven and allow it to cool completely. When ready to serve, sift icing sugar over the cake.

NOTES

You can serve the cake at room temperature, or straight out of the fridge.

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