Healthy Strawberry Apricot Snacking Cake

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Introducing the Strawberry Apricot Snacking Cake โ€“ 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 โ€“ you’re going to absolutely love it!

When it comes to snacking, nothing beats a good ol’ snacking cake, right? ๐Ÿ˜‰ 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

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Snack
Servings 6


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


  • To bake this scrumptious cake, preheat your oven to 350ยฐF. 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! ๐Ÿ“๐Ÿฐ

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