Apricot Almond Olive Oil Cake Dairy Free Recipe

I absolutely adore this recipe because it perfectly blends the nutty richness of almond flour with the tangy sweetness of dried apricots, creating a delightful harmony of flavors. Plus, it’s super easy to whip up and makes my kitchen smell like a cozy bakery, which is always a win in my book!

I enjoy crafting desserts that are not only tasty but also easy to make, and my Apricot Almond Olive Oil Cake serves as a quintessential example. It is constructed, like all my favorite cakes, using almond flour and olive oil.

That makes this cake not only easy to digest but also legal for anyone living under a dairy-free regime to eat. The richness of the cake does not come from butter, but from a modest amount of granulated sugar, a generous amount of chopped apricots, and enough almond milk to make the mixture wet (that is, until the batter comes together).

Ingredients

Provides structure, contains carbohydrates, and is a versatile base ingredient: all-purpose flour.

Almond flour contributes a nutty flavor, is gluten-free, and is a source of protein and healthy fats.

Olive oil is a heart-friendly fat; it provides moisture, and it’s an antioxidant-rich substance.

Natural sweetness, high fiber, and a vitamin A boost make for a delightful dried fruit.

Almonds sliced: Providing nutritional sustenance, these nuts are a source of healthy fats and a rich source of vitamin E.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup olive oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup unsweetened almond milk
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds

Instructions

1. Your oven should be preheated to 350°F (175°C). A 9-inch round cake pan should be greased and have its bottom lined with parchment paper.

2. A bowl of medium size is where you want to do your whisking. In this bowl, combine and whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, combine the granulated sugar and olive oil. Beat them together until they are well combined.

4. Incorporate the eggs into the olive oil mixture, one at a time, and beat well after each addition.

5. Add the vanilla extract and almond extract.

6. Slowly blend the dry components with the wet components, taking care to ensure they are well integrated before adding the next portion. The dry components and the wet components should meet about midway in the bowl. You should mix and then stop.

7. Carefully incorporate the diced dried apricots.

8. The batter should be poured into the prepared cake pan, and the top should be smoothed with a spatula. The sliced almonds should be evenly sprinkled over the top.

9. Cook in an oven set to 350°F for 30-35 minutes, or until a toothpick poked in the middle comes back clean.

10. Let the cake cool in the pan for around 10 minutes before moving it to a wire rack. It should cool completely and can then be served.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Whisk
7. Hand mixer or stand mixer
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Wire rack
12. Toothpick

FAQ

• Can I use a different type of flour instead of all-purpose flour?You can use whole wheat flour or a gluten-free blend instead, but the texture might be a little different.
• What can I use instead of almond milk?Alternative plant-based milks, like soy, oat, or coconut milk, may be used.
• Are there any substitutions for olive oil?Other oils that have a light taste, such as sunflower or vegetable oil, can be used.
• Can I use fresh apricots instead of dried?The apricots can be fresh, but they may reduce the cake’s shelf life and make it more moist.
• How should I store the cake?Keep the cake in an air-tight container at room temperature for no more than three days or chill it in the refrigerator for a week.
• Can I omit the almond extract?Certainly, however, the cake will possess an almond flavor that is not as bold as what you’d get with almond extract.
• What can I use instead of granulated sugar?Coconut sugar or another type of granulated sweetener can be used, but this may change the taste and appearance of the dish a little.

Substitutions and Variations

One cup of all-purpose flour: You can substitute it with 1 cup of whole wheat flour for a nuttier flavor, or use 1 cup of gluten-free all-purpose flour for a gluten-free version.
1/2 cup almond flour: Substitute with 1/2 cup oat flour if you prefer not to use nuts or need a nut-free alternative.
1/2 cup olive oil: Swap in 1/2 cup coconut oil for a hint of coconut flavor, or use 1/2 cup avocado oil for a completely neutral taste.
Substituting Ingredients

2 large eggs
1/2 cup unsweetened applesauce (for an egg-free version)
1/2 cup dried apricots, chopped: Use 1/2 cup dried cranberries or raisins instead for a different flavor profile.

Pro Tips

1. Toast the sliced almonds before sprinkling them on top of the cake. This will enhance their flavor and add a more pronounced nutty crunch to the finished product.

2. Soak the chopped dried apricots in warm water or orange juice for about 10 minutes before adding them to the batter. This will plump them up and prevent them from drawing moisture from the cake while baking.

3. For a richer flavor, consider replacing some of the olive oil with melted butter. This can add a subtle depth to the cake’s taste, complementing the almond and apricot flavors.

4. If you want a bit of extra sweetness and contrast in texture, dust the cooled cake with powdered sugar before serving. This can also add a visual appeal to your presentation.

5. Consider adding a glaze made from a mixture of almond milk and powdered sugar for an extra layer of flavor. Drizzle it over the cooled cake for a sweet and glossy finish.