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:
Healthy Strawberry Apricot Snacking Cake
Ingredients
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
- 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.
- Wash and chop your strawberries and apricots, and set them aside.
- 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.
- 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.
- Let it cool, slice, and indulge! Any leftovers can be stored in the fridge for up to one week. Enjoy every delicious bite! 🍓🍰