Apricot Crumb Cake

Sugar Free Vegetarian Dairy FreeSoy Free

Apricot Crumble Cake

Serving Size: 12

Calories per serving: 231

Fat per serving: 14.8gms

Nothing goes better with a cup of tea than warm apricot crumble cake. The flavors and aromas of the apricot seep into every slice. I also love the crumbly texture of this cake that comes from the natural goodness of almonds and pine nuts. Great winter snack and a must try for any cake aficionado!


1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
1/4 cup pine nuts, toasted, plus 1/4 cup
1 1/4 cups whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup agave
1/2 cup olive oil
1/3 cup almond milk
1/4 teaspoon almond extract
1/2 cup chopped dried apricots


  1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch cake pan or a bunt.
  2. Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl.
  3. Add the flour, baking powder, and salt. Stir to combine and set aside.
  4. In a medium bowl, using an electric mixer beat the eggs and the agave until the mixture becomes brownish yellow. Add the oil and milk. Stir in the almond extract and apricots.
  5. Gently stir in the dry ingredients and mix well until combined.
  6. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts.
  7. Bake until the cake is cooked and a toothpick comes out clean, about 50 minutes. Let the cake cool on a wire rack.
  8. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

No Comments Yet.

Leave a Reply


Sign up to receive FREE new recipes and updates.