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Home » Recipes » Cake

Dried Apricot Almond Cake

Published: Aug 24, 2021 · Modified: Nov 1, 2022 by Kate Hackworthy · 19 Comments

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Slice of cake on a plate with text: Dried Apricot Cake.

This Dried Apricot Almond Cake is bursting with flavour. The gluten-free cake is covered in an orange and almond drizzle, then topped with almonds, candied seeds and orange zest. The showstopping cake is easy to make and tastes delicious with incredible texture!

Slice of cake on a plate on a wooden table with the cake in the background.

You're going to love this fruity cake! It's bursting with flavour from the succulent dried apricots and almond orange drizzle. Plus, the texture of the ground almond and polenta sponge is out-of-this-world.

To make it even more special, there's a crown of maple candied seeds. It looks incredible, but is super easy to make!

Tangy sweet fruit, rich almond and crunchy candied seeds. This is pure cake bliss!

If you're looking for a delicious gluten-free cake, or a way to use dried apricots, then this cake is for you!

This recipe has been commissioned by Crazy Jack Organic.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Organic
  • Crazy Jack Organic
  • Instructions
  • Tips
  • Storage
  • 📖 Recipe
  • 💬 Comments

Why You'll Love This Recipe

A flavour-packed apricot cake with dried apricots.

Full of pantry ingredients such as dried apricots, ground almonds and seeds.

The dried apricots add a burst of flavour all through the almond cake.

A gluten-free almond meal and polenta cake with a wonderful texture.

The cake is really easy to make.

The candied seeds are an optional topping but are easy to make and add a great texture and a beautiful presentation.

Be sure to also check out my gluten free Ginger and Pear Polenta Cake.

Looking down at a slice of cake.
Topped with orange drizzle, candied seeds, almonds and chopped dried apricots.

Ingredients

One of the best things about this recipe is that you likely have all the ingredients in your pantry. It looks like a long list, but it's all general store cupboard stuff.

  • Dried Apricots - I use Crazy Jack Organic dried apricots. They aren't bright orange, but that's because they're naturally dried without preservatives (usually sulphur dioxide). They have a wonderful intense apricot flavor and a darker colour.
  • Orange Juice - freshly squeezed or from the fridge.
  • Ground Almonds - aka almond flour. I use Crazy Jack Organic brand.
  • Butter - make sure it's room temperature. Use dairy-free butter if you're making this apricot cake dairy free.
  • Caster sugar - aka superfine sugar.
  • Eggs - I use free-range organic large eggs.
  • Polenta - or fine cornmeal (not quick-cook polenta). Find it in the supermarket with quinoa and other dry grains.
  • Baking powder - if necessary, check that yours is gluten-free.
  • Almond extract - for a rich almond flavour.
  • Powdered icing sugar - also known as confectioner's sugar.

For the Candied Seeds topping, you'll also need:

  • Maple syrup
  • Brown sugar
  • Mixed Seeds - I use Crazy Jack Organic seeds.

See the recipe card for quantities.

Slice of cake next to a packet of dried apricots.

Organic

I try to choose organic wherever I can. Heck, I was even voted as the best organic food blog at the Soil Association awards a few years ago.

I get my weekly organic food box for fresh produce, and I opt for organic for store cupboard ingredients wherever possible too.

So, when Crazy Jack got in touch and asked me to create a special summer cake with their 100% natural organic fruits, seeds, and nuts, I jumped at the chance.

They're honestly a brand that I love and am happy to share with you.

The day before they contacted me, I had cleaned out my pantry. I organised my dried fruits and nuts in a pretty wicker basket and there was a lot of Crazy Jack Organic in there! So they're definitely a brand I trust for my organic baking!

Packets of seeds and fruit on a wooden table.

Crazy Jack Organic

Crazy Jack started more than 20 years ago with the belief that food should only be grown as nature intended. They're also committed to organic farming to help reduce the use of artificial fertilisers and pesticides and encourage the ecosystem to flourish.

They source their organic products from growers around the world. Whether it's sultanas from Turkey where growers tend to the grapes by hand, or coconut grown in small farming villages in Sri Lanka, they work with international farmers who all share their ethos and values.

One of the first organic farming projects they got involved in was growing their dried apricots near Malatya in Turkey.

Like all its products, Crazy Jack’s Organic Dried Apricots never contain
preservatives. Their rich flavour comes from being dried naked beneath the sun in the Euphrates Valley. As their sugars caramelise they turn a deep, earthy brown, rather than the orange colour of most apricots, which is caused by using sulphur dioxide as a preservative.

Crazy Jack Organic

They're encouraging everyone to do their #BestBaking
this August, and get creative in the kitchen, with their organic
baking range which includes:

  • Crazy Jack Traditional Dried Apricots
  • Crazy Jack Desiccated Coconut
  • Ground Almonds from Crazy Jack
  • Crazy Jack Mixed Fruit
  • Plus loads of other products including sun-dried raisins, toasted coconut chips, sunflower seeds and lots more.

Discover the organic range in stores including Tesco, Sainsbury’s,
Ocado and more.

Follow them at @crazyjackorganic on Instagram and Facebook and check out #BestBaking for more great recipes!

Instructions

Wondering how to make this apricot cake? It's easy! Just follow these step-by-step instructions, then scroll down to the recipe card at the bottom of the post for the full ingredients list and method.

Collage of cooking chopped apriocts.

Prep the dried apricots: Chop the dried apricots finely, then add them, along with the orange juice and water, to a small pan and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow the mixture to cool.

Collage of making almond cake batter.

Mix the batter: Beat the butter and sugar in a large mixing bowl, with an electric mixer. Add the remaining cake ingredients and beat well, then fold in the cooled apricot mixture (including any juices from the pan).

Collage of batter in cake pan and baked cake.

Bake: Pour the mixture into the prepared, evenly. Bake for 35-45 minutes until the surface is browned and the cake pulls away slightly from the sides of the pan. Cool completely.

Collage of making candied seeds.

Candied Seeds: Melt the maple syrup and brown sugar in a frying pan, then stir in the seeds and salt. Cook for a minute until bubbling. Pour onto a baking tray lined with parchment paper and leave to cool.

Make the drizzle: Stir the powdered sugar, juice and almond extract together until smooth. Drizzle over the completely cooled apricot cake.

Decorate: Spoon the candied seeds into small scoops and decorate the top of the cake with them, then sprinkle with orange zest, chopped almonds and chopped dried apricots.

Tips

If you still have ground almonds to use up, why not try my homemade marzipan recipe, or almond paste. They're super easy and taste incredible.

Try serving your apricot cake with a big scoop of vanilla ice cream.

Looking down at the cake.

Storage

Storage: Store the cake in an airtight container in a cool, dry place for up to 5 days.

Freezing: You can freeze the apricot cake without the drizzle or toppings. Wrap the cake in two layers of clingfilm, then a layer of foil and freeze for up to 1 month. To defrost the cake, unwrap it and leave it at room temperature for 3 hours. You can then add the drizzle and toppings.

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📖 Recipe

Slice of cake on a plate.

Dried Apricot and Almond Cake

Kate Hackworthy | Veggie Desserts
This Dried Apricot Almond Cake is bursting with flavour. The gluten-free cake is covered in an orange drizzle, nuts and candied seeds.
4.84 from 31 votes
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Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine British
Servings 10
Calories 330 kcal

Equipment

  • 9" round springform baking pan
  • mixing bowl
  • Electric mixer

Ingredients
 

For the dried apricot cake

  • 1 cup (150g) Crazy Jack dried apricots
  • ½ cup (100ml) orange juice
  • ¾ cup (175ml) water
  • ⅔ cup (150g) unsalted butter at room temperature, plus extra for greasing
  • ⅔ cup (125g) caster sugar
  • 4 eggs
  • 2 cups (180g) Crazy Jack ground almonds
  • ½ cup (100g) polenta or fine cornmeal (not quick-cook polenta)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon almond extract
  • ½ teaspoon salt

For the orange almond drizzle

  • 6 tablespoons powdered icing sugar confectioner's sugar
  • 3 teaspoons orange juice
  • 1 teaspoon almond extract

For the maple candied seeds

  • 3 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 4 tablespoons mixed seeds I used Crazy Jack linseeds, pumpkin seeds, sunflower seeds and sesame seeds.
  • ¼ teaspoon sea salt

To serve

  • 1 tablespoon chopped Crazy Jack whole almonds
  • 4 Crazy Jack dried apricots chopped
  • 2 teaspoons orange zest

Instructions
 

  • Preheat the oven to 180°C/160°C fan/350°F. Lightly grease a 23cm/9inch loose-bottomed or springform cake pan and line the base with baking parchment.
  • Chop the dried apricots finely, then add them, along with the orange juice and water, to a small pan and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow the mixture to cool.
  • Add the butter and sugar to a large mixing bowl and beat with an electric mixer until thick and smooth. Add the remaining cake ingredients and beat well, then fold in the cooled apricot mixture (including any juices from the pan).
  • Pour the mixture into the prepared pan and spread out evenly. Bake for 35-45 minutes until the surface is browned and the cake pulls away slightly from the sides of the tin. Allow the cake to cool completely in the pan before carefully turning out.

For the maple candied seeds

  • Prepare a baking sheet lined with baking parchment next to the stove. Heat the maple syrup and brown sugar in a frying pan. When it’s melted, stir in the seeds and salt and cook for a minute until bubbling. Pour the mixture (carefully, it’s hot!) onto the baking parchment, spread out with a wooden spoon or spatula and cool.

For the orange almond drizzle

  • Stir the powdered sugar, juice and almond extract together until smooth. Drizzle over the completely cooled cake.

To decorate

  • Spoon the candied seeds into small scoops and decorate the top of the cake with them, then sprinkle with orange zest, chopped almonds and chopped dried apricots.

Nutrition

Calories: 330kcalCarbohydrates: 43gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 98mgSodium: 310mgPotassium: 337mgFiber: 2gSugar: 32gVitamin A: 1106IUVitamin C: 8mgCalcium: 59mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Comments

    4.84 from 31 votes (13 ratings without comment)

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    Recipe Rating




  1. Victoria W

    December 12, 2024 at 1:46 pm

    5 stars
    So delicious. And looked fabulous. Didn't change a thing. A keeper.

    Reply
  2. Susan

    May 12, 2024 at 2:20 am

    5 stars
    So good. Loved the apricot flavor.

    Reply
  3. Ruth

    November 16, 2023 at 3:53 pm

    5 stars
    Made this today, I used semolina instead of polenta which I didn’t have. This cake is amazing, great recipe. Yum yum Thank you.

    Reply
  4. Dorothy Norris

    July 25, 2023 at 1:48 pm

    5 stars
    I used this recipe as a base because it looked delicious, but too complicated for our needs
    I soaked the apricots in orange juice and water overnight then liquidised them with my hand blender.
    I omitted the sugar, whisked the butter and eggs together then added the apricot mixture and got nice and frothy.
    Folded in the remaining ingredients
    Poured into prepared pan
    Topped with flaked almonds and drizzled over maple syrup.
    Baked as recommended

    Scrumptious. Thanks for the idea

    Reply
  5. Nicole

    June 02, 2023 at 1:20 pm

    5 stars
    This is an absolutely delicious cake. I made it once and will make it again tomorrow. Do you know if I can use melted coconut oil instead of vegan butter. I can't get vegan butter where I live. 🙁 The combination of perfect moisture with crunch and almond flavouring is magnificent. I am going to serve it to special guests tomorrow.
    Thank you for sharing this recipe. Did you find it or did you create it? 🙂

    Reply
    • Kate Hackworthy

      June 06, 2023 at 9:05 am

      Hi Nicole, I haven't tried this cake with melted coconut oil, but if you give it a try then let me know how it goes!

      Reply
      • Nicole Maxwell

        August 07, 2023 at 12:56 pm

        5 stars
        It turned out just great. Today I just finished making it with 1/2 homemade vegan butter and 1/2 refined coconut oil and it looks great so far. I just put it in the oven. I did make a difference though, and put cut fresh apricots on the top. I live in Georgia, the country and we have such fresh sweet apricots, so I thought I would try it. I hope it does not hinder the cake from rising. We shall see.

        Reply
        • Nicole Maxwell

          August 20, 2023 at 3:03 pm

          5 stars
          It didn't make any difference at all. It turned out great, just like the first time I made it with all vegan butter. So coconut oil works great.

          Reply
  6. Krisann Wampler

    May 03, 2023 at 11:59 pm

    5 stars
    Fantastic cake- wow! This is amazing -blew us all away when I made it for a dinner party.

    Reply
  7. JR

    December 13, 2022 at 11:28 am

    Looks lovely! Could I use regular sugar and what do you think about nuts in place of seeds?

    Reply
  8. Meling

    October 11, 2021 at 3:27 am

    5 stars
    Fantastic texture, moist and absolutely delicious! My candied seeds stuck to the wax paper; I had to peel off stuck paper- this is a very special cake!

    Reply
  9. Sarah Jane

    September 01, 2021 at 9:32 am

    5 stars
    What a great way to use dried apricots. I usually put them in the kids lunchboxes but I’ll try this cake next! I love that it’s organic too. I try to use as many organic ingredients as I can afford.

    Reply
  10. Alison

    August 29, 2021 at 6:10 pm

    5 stars
    This cake is so moist and delicious. It's hard to believe it's gluten-free! The almond flavor is spot on!

    Reply
    • Joy Alvaro

      August 31, 2021 at 9:32 am

      5 stars
      So moist! I love the candied seeds too.

      Reply
  11. Beth

    August 24, 2021 at 6:26 pm

    5 stars
    You can see how moist this cake is in the photos! Yum! And it's gorgeous too. Can't wait to try it.

    Reply
  12. Vicky

    August 24, 2021 at 5:39 pm

    5 stars
    Those candied seeds look so good. I bet they would make a great snack just on their own. This cake looks like it is just bursting with apricot flavor!

    Reply
  13. Priya Lakshminarayan

    August 24, 2021 at 5:22 pm

    5 stars
    In love with this recipe! Already made it! Thank you.Everyone loved it. Next time I'll do the seeds, but I left them out this time. Still really good.

    Reply
    • Shian

      December 10, 2021 at 11:54 am

      Hi, can I just use orange juice instead of water to boil the apricots? Thank you

      Reply
      • Kate Hackworthy

        December 10, 2021 at 12:32 pm

        Yes, that should be fine!

        Reply

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Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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