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Apricot‑Almond Moist Loaf Cake with Apricot Flavor Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Apricot
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
50 minutes
This moist and tender vegan loaf marries the vibrant flavor of fresh apricots with a rich almond undertone, elevated by a splash of apricot flavor extract. The batter is simply whisked together—all-purpose and almond flours, sugar, lemon zest, and a hint of apricot extract give it a fragrant boost. Fold in juicy apricot pieces, pour into a loaf pan, and bake until golden and fragrant. The result? A fragrant, golden loaf with apricot pockets and aromatic depth, perfect for brunch, snacks, or dessert.
Ingredients
Dry Ingredients:
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1 ½ cups all‑purpose flour
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½ cup almond flour
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1 teaspoon baking powder
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Pinch of salt
Wet Ingredients & Flavor:
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¾ cup granulated sugar
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½ cup olive oil (or neutral oil)
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¼ cup plant‑based milk (e.g., almond or soy)
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2 teaspoons apricot flavor extract
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Zest of 1 lemon
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1 teaspoon vanilla extract
Fruit:
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1 cup fresh apricot pieces (diced) or dried apricot bits
Directions
Preheat oven to 350°F (175°C). Grease or line a 9×5‑inch loaf pan.
In a bowl, whisk together flour, almond flour, baking powder, and salt until evenly combined.
In a separate bowl, whisk sugar, olive oil, plant‑based milk, apricot flavor extract, lemon zest, and vanilla until smooth and fragrant.
Stir the wet ingredients into the dry mix, just until combined—do not overmix.
Gently fold in the diced apricots, ensuring even distribution throughout the batter.
Pour batter into prepared loaf pan and smooth the top.
Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the loaf is golden.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Note
10 FAQs About Apricot‑Almond Moist Loaf Cake (with Apricot Flavor Extract)
How much apricot flavor extract should I use?
Begin with ~1% of total recipe weight—about 2 teaspoons—and adjust to taste.
Can I substitute fresh apricot pieces with dried apricots?
Yes—rehydrate dried apricots briefly in warm water for softer texture before folding in.
Is this recipe vegan?
Yes—it's entirely plant-based using olive oil and non-dairy milk instead of eggs or butter.
Can I use almond extract instead?
Yes, but it will lend a nuttier profile rather than fruity apricot notes.
How should I store the cake?
Wrap tightly; store at room temperature up to 2 days or refrigerate up to a week.
Can I freeze slices?
Absolutely—wrap slices individually and freeze up to 3 months. Thaw in the fridge or at room temperature.
Can I use gluten‑free flour?
Use a 1:1 gluten‑free baking blend for a gluten‑free version (texture may vary slightly).
How do I make it nut-free?
Replace almond flour with additional all‑purpose flour. May affect moistness slightly.
How do I get a clean slice?
Let the loaf cool completely. Use a sharp serrated knife and wipe blade between cuts.
Can I turn this into muffins?
Yes—portion into lined muffin tins and bake for 20–25 minutes or until tester comes out clean.