Apricot yogurt cake
Prep time
Cook time
Total time
Recipe type: Dessert / Cake
  • 1 cup yogurt (Greek, soya or natural yogurt)
  • 2 large eggs (or 3 smaller)
  • ½ cup coconut oil, melted (or olive oil, not extra-virgin)
  • 1 tsp vanilla extract (or vanilla powder)
  • ¾ cup coconut sugar (or raw cane sugar)
  • 2 cups flour (I used 1 cup all-purpose and 1 cup spelt flour)
  • 1 sachet (2 tsp) baking powder
  • ½ tsp cinnamon
  • pinch of salt
  • 2 cups fresh apricots, sliced
  • Note: 1 cup = 250 ml
  1. Preheat oven to 180 C / 356 F. Prepare 36 x 24 cm / 14 x 9 inch baking pan and line it with baking paper.
  2. In a large mixing bowl add yogurt, eggs, coconut oil and vanilla and whisk until well combined.
  3. Add sugar and whisk again, set aside.
  4. In another bowl mix flour, baking powder, cinnamon and salt.
  5. Add dry ingredients into wet and stir with a wooden spoon until combined.
  6. Pour the mixture into prepared baking pan and arrange sliced apricots on top.
  7. Bake for about 40 minutes or until golden brown and tester comes out clean.
  8. Leave the cake to cool and dust with powdered sugar.
  9. Slice and serve at room temperature. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2017/07/apricot-yogurt-cake/