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Dairy free rustic apricot cake

DAIRY FREE RUSTIC APRICOT CAKE
Written by Veronica Lavenia

Dairy free apricot cake is a must of the summer season.

Apricots are a real panacea. Source of iron, potassium, calcium, beta-carotene, vitamins of Group A and B, they should be consumed every day, when in season. Better if organic, so as to enjoy the benefits contained in the peel. 

In this cake apricots release all their sweetness and help keep the mixture soft for a few days. Perfect as a snack for children, usually reluctant to eat fruit.

The rustic appearance of this flour is given by whole wheat flour. Wholemeal flour maintains the nutrients present in the wheat germ (source, the latter of mineral salts, amino acids and vitamins), and in bran, the outer part, which contains the fibers.

Always prefer whole grain flours, better if using ancient grains to rediscover the true taste of wheat and make healthy and natural cakes.

Dairy free apricot cake: Ingredients

Serves 6-8

200 g (7 oz) ripe apricots

2 free range organic eggs

The zest and juice of one lemon

4 tbsp date syrup

Pinch of sea salt

80 ml (3 fl oz) mild extra virgin olive oil

200 g (7 oz) vegetable milk

200 g (7 oz) whole wheat flour, sifted

50 g (2 oz) cornstarch

1 tsp organic baking powder

1 tsp organic “Bourbon” vanilla powder

 

Dairy free apricot cake: Method

  1. Preheat the oven to 180° C (350° F/Gas 4).
  2. Wash, dry, and cut apricot into cubes. Beat the eggs with the dates syruo, the zest and lemon juice and salt. Add the olive oil and milk.
  3. Add the flour, cornstarch, baking powder, vanilla and mix the ingredients quickly. Add the apricots.
  4. Pour the dough into a cake mold, covered with baking paper and bake for 35-40 minutes.

Don’t miss:

Gluten free cornmeal ciambella

Vegan Sponge Cake

Dairy free clementine muffins

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.