Wicklewood’s Sugar Free and Gluten Free Apricot Sponge
Apricots are a good source of vitamin A and fiber.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 200 gram Apricots
- 150 gram Almond flour
- 50 gram Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 teaspoon Coconut oil
- 3 teaspoon Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Almond milk
- 2 unit Eggs
Instructions
- Preheat the oven to 180°C (350°F). Grease a round cake tin.
- In a bowl, mix almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, whisk together coconut oil, maple syrup, vanilla extract, almond milk, and eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing well.
- Fold in the chopped apricots.
- Pour the batter into the prepared cake tin.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.