APRICOT ALMOND CAKE
This vegan cake tastes like marzipan and looks impressive. But since you use canned fruit, it comes together quickly.
ACTIVE TIME 20 MINUTES
TOTAL TIME 1 HOUR, 40 MINUTES (INCLUDES COOLING)
1 cup all-purpose flour
1/2 cup almond flour
1/2 cup granulated sugar
11/2 tsp. baking powder
1/2 tsp. kosher salt
3/4 cup unsweetened plain almond milk
1 tsp. apple cider vinegar
1/2 cup olive oil
1/2 tsp. pure almond extract
1 15-oz. can apricot halves in heavy syrup (such as Del Monte), drained
1 Tbsp. apricot preserves
PREHEAT oven to 350°F. Coat a 9-inch springform pan with cooking spray.
(If you don’t have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.)
WHISK all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined, about 60 strokes. Transfer to prepared pan.
ARRANGE apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from oven. Brush cake (not apricot halves) with apricot preserve mixture.
RETURN cake to oven and bake until light golden and a wooden pick inserted in center comes out clean, 10 to 15 minutes. Transfer pan to a wire rack and let cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes.
The gluten in the flour gives this eggless cake structure. Be sure to stir the batter for the full 60 strokes to activate it.