Vegan apricot and thyme cake

Name: Vegan apricot and thyme cake
Prep time: 30 min
Total time: 90 min
Yield: 12
Ingredients: 1 tbsp crushed linseed; 120 g cane sugar; 1 parcel vanilla sugar; 300 g white flour; 50 g coconut flakes; 1 tsp baking powder; 1 tsp sodium bicarbonate; icing sugar; 2 tbsp maple syrup; 2 ½ dl almond drink; 150 g apple sauce; 500 g apricots; 170 g vegan butter substitute; 2 tbsp thyme; 2 sprig thyme

Vegan Baking sweet bake

Total: 1 hr 30 min. | Active: 30 min.

vegan, lactose-free

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Summer may be nearing an end but it's prime season for apricots. This sweet stone fruit is particularly delicious paired with thyme. The combination of the soft, light and fluffy vegan dough and the juicy fruit results in a divine apricot cake that we'll still be dreaming about in autumn!

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

To soak the linseed
1 tbsp	crushed linseed
3 tbsp	water

Cake batter
170 g	vegan butter substitute, cut into pieces, soft
120 g	cane sugar
1 parcel	vanilla sugar
150 g	apple sauce
300 g	white flour
50 g	coconut flakes
2 tbsp	thyme, finely chopped
1 tsp	baking powder
1 tsp	sodium bicarbonate
2 ½ dl	almond drink
500 g	apricots, 5 cut in half, the rest diced
2 tbsp	maple syrup

To bake
	icing sugar, to dust
2 sprig	thyme, torn into pieces

How it's done

To soak the linseed

Mix the water and linseed in a small bowl, leave to absorb for approx. 10 mins.

Cake batter

Place the butter, sugar and vanilla sugar in a bowl, mix using the whisk attachment on a mixer. Stir in the apple sauce and linseed. Combine the flour, coconut flakes, thyme, baking powder and baking soda, mix in alternately with the almond milk. Fold in the diced apricot, transfer the batter to the prepared tin. Place the apricot halves (cut side up) on top of the cake, press down gently, brush with maple syrup.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Dust the cake with icing sugar, top with thyme.

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