Apricot season is here, so let’s make some vegan apricot crumble cake! It is quite an easy recipe and the cake is soft with the right amount of crumble. The apricots add a nice fruity kick so it’s suitable for the summer heat. Made with all the good ingredients you can make yourself a healthy dessert with a minimum effort.

Video recipe is also available on VeggyMalta Facebook page.

Serves: 9 Prep Time: Cooking Time:
Nutrition facts: 233 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g Good Earth spelt flour
  • 50g Good Earth coconut flour
  • 60g brown sugar 30g cornstarch
  • 1 and 1/2 tsp baking powder
  • Pinch salt
  • 50g melted coconut oil
  • 1 tbsp lemon juice
  • 350ml plant milk - I used soya
  • 5-6 apricots
  • For the crumble:
  • 50g Good Earth spelt flour
  • 30g shredded coconut
  • 25g brown sugar
  • 40g coconut oil


  • In a medium bowl mix together flours, corn starch, baking powder and salt. Add coconut oil, lemon juice and milk  and mix to create a dough.
  • Place it onto a baking sheet lined with parchment paper and use spatula or simply your hands to press the dough towards the sheet, about 1 cm thick.
  • Wash and slice the apricots thin. Place them evenly on top of the prepared dough.
  • To make crumble: Mix all the ingredients for the crumble together and toss it all over the cake.
  • Bake at 180°C about 40 minutes.

Nutritional information (1/9):  233 kcal   30gC, 4gP, 11gF



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1 comment

Margaret Mason February 22, 2022 - 1:05 pm

Nice recipe. However, it doesn’t state what size of baking sheet/baking tin should be used. Please could you confirm?


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