Healthy Strawberry Apricot Snacking Cake

Posted on March 29, 2025

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Introducing the Strawberry Apricot Snacking Cake – a delightful treat that tastes just like a sugar cookie but with a fruity twist, and guess what? It’s gluten-free, refined sugar-free, and can even be made vegan! I got inspired to create this cake while lounging on the sandy beaches of Hawaii last week.

So, I came home, did some experimenting, and voila, here it is! A vanilla cookie base topped with fresh peaches and strawberries, sprinkled with brown sugar and coconut for that ultimate easy summer dessert. Whether you enjoy it as-is or top it with a scoop of vanilla ice cream, one thing’s for sure – you’re going to absolutely love it!

When it comes to snacking, nothing beats a good ol’ snacking cake, right? 😉 And my Healthy Strawberry Apricot Snacking Cake is the ultimate summertime snack! It’s vegan-friendly, plant-based, and made with better-for-you ingredients, boasting a burst of fresh apricots and strawberries for that perfect sweet treat!

To whip up this delightful cake, you’ll need:

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Healthy Strawberry Apricot Snacking Cake

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  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Breakfast, Snack

Ingredients

Scale

For the Cake:

  • 4 apricots (chopped)
  • 3/4 cup strawberries (chopped)
  • 1 3/4 cups all-purpose flour (or gluten-free flour)
  • 1/2 cup + 2 tablespoons granulated monk fruit sweetener (or regular sugar/coconut sugar)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 cup applesauce (or 1 egg)
  • 1 stick plant-based butter (or regular butter, or 1/2 cup oil)
  • Juice of 1/2 lemon
  • 2 teaspoons vanilla extract

For the Topping:

  • 1/4 cup unsweetened coconut shreds
  • 1 tablespoon brown sugar (optional)


Instructions

  1. To bake this scrumptious cake, preheat your oven to 350°F. Then, prepare a 9-inch springform pan or round cake pan by greasing it with oil or butter, and optionally lining the bottom with parchment paper.
  2. Wash and chop your strawberries and apricots, and set them aside.
  3. In a large bowl, mix together the dry ingredients, and in a separate bowl, combine the wet ingredients. Pour the wet ingredients into the dry ones and mix until just combined.
  4. Transfer the batter to your prepared pan, top with the chopped fruit, coconut flakes, and brown sugar, then bake for 40-50 minutes until golden and a toothpick comes out clean.
  5. Let it cool, slice, and indulge! Any leftovers can be stored in the fridge for up to one week. Enjoy every delicious bite! 🍓🍰

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