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
- 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! 🍓🍰