Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Apricots
- 150 g dried apricots, pitted
- 150 g water, hot
Sponge Cake
- 6 medium eggs, separated
- 40 g rolled oats (see tip)
- 240 g dairy-free milk of choice
- 180 g sugar
- 120 g ground almonds
- 100 g unsweetened cocoa powder
- 100 g olive oil
- 5 g cider vinegar
- ½ tsp fine sea salt
- 1 ½ tsp bicarbonate of soda
Apricot Filling
- 50 g sugar
Chocolate Frosting
- 150 g vegan dark chocolate, small pieces or callets
- 30 g coconut oil
- 40 g tinned coconut milk
- Nutrition
- per 1 slice
- Calories
- 2111.3 kJ / 504.6 kcal
- Protein
- 11.6 g
- Carbohydrates
- 53 g
- Fat
- 31 g
- Saturated Fat
- 10.5 g
- Fibre
- 8.9 g
- Sodium
- 365.4 mg
In Collections
Alternative recipes
Sweet Pepper Nachos with Guacamole
15 dk
Gluten-free Coffee and Walnut Cake Traybake
1hod.
Vegan Spanish Omelette
40 min
Steamed Pumpkin Puddings
1h 15min
Korean Glass Noodles with Stir Fried Vegetables (TM6)
1sa 45 dk
Lamb Meatballs
45min
Garlic and Herb Breadcrumbs
5 Min
Dalgona Coffee Classic (Korean coffee)
10min
Dark Chocolate, Clementine and Hazelnut Torte
1h 15min
Gluten-free Scones with Berry Chia Jam
1hod.
Gluten-free Sponge Cake
1hod. 10min
Traditional gluten free French vanilla canelé
49h 5 min