Apple & apricot jam 'Embargo' cake {vegan}
Prep time
Cook time
Total time
Recipe type: Dessert
  • 3 cups grated red apples (about 6 large apples)
  • 1 cup coconut sugar (or unrefined raw cane sugar)
  • 1 tbsp baking soda
  • 1 cup olive oil (not extra-virgin)
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 2 cups spelt flour (or other)
  • ½ cup apricot jam (or other)
  • 2 tbsp flaked or ground almonds (or walnuts)
  • Note: 1 cup = 250 ml
  • If you like less sweet cakes, you can reduce the quantity of sugar to ¾ cup.
  1. Peel and grate the apples and combine them with sugar, olive oil, baking soda, cinnamon and vanilla in a large mixing bowl.
  2. Put the bowl in the fridge for 1 hour.
  3. Preheat oven to 170 C (338 F). Prepare a rectangular baking tray (36 x 24 cm / 13 x 9 inch) and line it with baking paper.
  4. After removing the mixture from the fridge mix in the flour and stir until it's all combined.
  5. Bake for about 40 min. remove from the oven and let it cool.
  6. Once the cakes is cooled, spread the apricot jam on top and sprinkle it with flaked or ground almonds (or walnuts).
  7. Cut the cake when it's completely cooled. Keep in the fridge.
Recipe by Travelling oven at