This soft, moist and crumbly plant-based apricot cake with a crunchy coconut topping is quick and easy to make in one bowl, uses less ingredients! It’s a simple but so delicious coffee cake recipe that is topped with juicy fresh apricots and is perfect for summer!

• Preheat the oven to 180°C. Lightly grease a springform pan and line the bottom with parchment paper.


• Cut 3-4 apricots into halves and remove the core. If they’re not fully ripe, cut into quarters or thinner slices.



• In a mixing bowl whisk together 2 cups flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, salt, and ⅔ cups of sugar.


• To a measuring jar add ¾ cup of oat milk, 3 tablespoons of coconut yogurt, ½ cup oil, juice and zest from half a lemon and a touch of vanilla extract. Mix to combine.



• Pour the wet mixture into the flour mixture and stir using a spatula just until combined. Fold in 4 tablespoons of shredded coconut as desired.


• Transfer the batter to the prepared springform pan. Place the sliced apricots on top, then sprinkle with coconut flakes and brown sugar.


• Bake for 50-60 minutes or until a skewer inserted in the center of the cake comes out almost clean with just a few crumbs attached.


• Let cool before serving. Enjoy!


 CHEF’S TIP: 

You can turn this recipe into muffins and bake for about 25-30 minutes or to cupcakes and bake for about 20 minutes.