This fresh apricot cake recipe is our vegan take on a traditional Austrian apricot cake, or Marillenkuchen in Austrian.
You’ll love this vegan marillenkuchen because…
- It’s super apricot-y!
- It’s an iconic and beloved traditional bake in Austria
- The apricots on top go soft, sweet and juicy
- It’s oh so moreish
- It’s perfect for sharing (if you can resist keeping it all for yourself!)
The secret to our delicious vegan apricot cake
Can you guess the secret ingredient? … Apricots! Wait… what? … That’s right, apricots – in the batter.
Using apricot puree in the batter gives this yummy Austrian dessert great flavour, but also the rich and moist texture of a traditional Austrian Marillenkuchen.
Fruit puree works great in vegan cake baking, taking the role of eggs – just add a bit more baking powder to your standard recipe. Have you tried our banana and chocolate pressure cooker cake recipe?
Apricots in Austria
In Austria, we call an apricot Marille, not the standard German Aprikose. My home region, the Danube valley called Wachau (also a famous wine producing area), is a special place for growing the best kind of apricot in the world, the Wachauer Marille.
Every year – given a good spring – there is an abundance of apricots. In fact, we can usually get them for free, as family and friends owning orchards can’t process all the apricots that their trees produce themselves. So while using twenty or thirty apricots in one batch of cake might sound excessive to others, for us it is just another way of using as much fruit as we can before they spoil.
We made a different version of this recipe before, using aquafaba, a.k.a. chickpea water. It was really nice, but this new and improved version takes this vegan apricot cake recipe to a new level. The texture is so fluffy and moist, and the pureed apricots in the batter add an incredible richness to its taste and golden orange colour.
The puree is also great way of using up the not-so-beautiful apricots that have gone soft or brown in places and won’t make for a very nice cake topping anymore. If you still have loads of imperfect apricots, don’t throw them out just yet – they are just perfect for making the best apricot jam you have ever tasted.
We made Marillenkuchen for our own wedding, that’s how much we love this cake. We hope you love it too!
Paul and Sophie
Vegan Apricot Cake – Marillenkuchen
- 200 g apricot puree
- 150 g sugar
- 125 ml sparkling water or soy milk
- 2 tsp apple cider vinegar
- 100 ml vegetable oil
- 280 g plain white flour (or self-raising)
- 4 tsp baking powder (half if using self-raising flour)
- 20 – 24 small apricots halved and destoned
- icing sugar
- Use a blender or food processor to make the apricot puree out of destoned apricots.
- Whisk together sugar and apricot puree in a mixing bowl.
- Add and whisk in the sparkling water (or soy milk) and vinegar.
- Mix the baking powder into the flour.
- Slowly, and while whisking, add alternating parts of the oil and the flour mix in with the rest of the batter.
- Add a splash more water or soy milk if the batter seems a bit too thick to spread.
Assembling and baking
- Preheat the oven to 175˚C, fan (gas 5-6).
- On a lined large baking sheet, spread out the batter into a uniform layer, covering the whole sheet.
- Lay the top of the cake with rows of halved apricots. Gently press down bigger pieces.
- Bake at 175˚C fan, 20-30 min.
- The cake is done when it has browned a bit, the apricots are soft and a cake needle stuck in the batter beween the fruits comes out clean.
- Fresh out of the oven, sprinkle the cake generously with icing sugar. It will melt on the moist fruit.
We hope you enjoyed our vegan apricot cake – we really love baking vegan cakes! Here’s some of other favourites: