Apricot Almond cardamom cake


Apricot-almond cake

My daughter is always looking for something to eat after school, she is picky… But in a good way..the snack have to be healthy, no soda, no chips, not processed food, should be easy to eat…

I am happy because she is making smart and wise choices and I want to support that anyway I can. So I ensure that there are good snack options available, nuts, fruits, dehydrated vegetables, dehydrated fruits etc.

Todays post is one such recipe which is very healthy and yet tasty. Today I added a touch of cardamom to this cake and I feel it complimented the almond flavor so well. Made from whole wheat flour, no butter, no sugar and no eggs…I don’t mind if she eats an extra piece

Apricot Almond cake




It has very delicate flavor and goes well as a desert with a dollop of whipped cream. It can be easily made vegan which I like, I can make it when I have friends who eat  dairy-free, or don’t eat processed sugars.


Apricot cake ingredients

18-20 Dried apricots
1 1/4 cups  milk ( you can also use Almond milk to make a Vegan version)

Note: You may need to adjust the milk qty based on how dry the apricots are. The batter should be not runny but not overly clumpy or sticky either.

2-3 tsp sugar( optional, I do not add since the apricots here are sweet)
1 cup flour( I take 1/2 atta & 1/2 un bleached flour, all atta recipe makes it dense)
1/2 cup oil
1 tea spn baking soda
1 tbl spn almonds(or more if you are crazy about nuts like me)

1/8 tsp cardamom powder

Soak the apricots(save 2-3 to be chopped &added to the batter) in warm  milk (3-4 hours is enough for the dates we get here)

Remove the seeds if not using seedless. Blend them to a smooth paste along with the milk in which it is soaked in.

Add oil and mix.

Add cardamom powder
Sieve together flour and baking soda. Add the flour one spoon at a time and mix slowly.

Taste and if needed add sugar. Add the nuts and mix.

Preheat the oven at 350F. Bake the cake in a greased oven dish for 35-40min

You are ready to dive into guilt free treat


Depending on the color of the apricots your cake might be orange or brown, so dont worry so much about the color as long as the cake tastes good. As you can see, two different colors I got since the apricots were of different colors.

Dark apricots:


Light Apricots

Apricot cake


I also make a Date-Walnut cake with similar recipe and it tastes just as yummy








13 responses »

  1. Pingback: Date Cake..butterless, eggless, sugar less | The Saffron Touch

    • Thank you for trying Ninu, glad it turned out good. I also have a similar recipe with Dates & Walnuts, do try that as well if you get a chance. Would love to see your cake picture so please feel free to post it.


      • Thanks Anagha, I have bookmarked the date recipe to try too , I was trying to post the picture of the cake but no clue how to do it in the comment section.


  2. I tried this receipy but the batter was very thick then I had to add more milk and I also added more sugar but could not get good sponge and the bottom part of the cake was little dense. I soaked the dried apricots for half an hour. What could b the reason ?


    • So sorry to hear that. A couple of things, if the apricots are really dry, it does sometimes need a little more milk. As for the dense cake, was your baking soda pretty fresh, sometimes stale soda can also cause this. Hope you try it again and it turns out good.


  3. Quick Question in your receipe you said I cup flour so when you are mixing flour do you take half cup whole wheat flour and half cup unbleached flour or one cup each of the two flours and mix them


  4. Pingback: Stuffed Paneer with Khubani Chutney | The Saffron Touch

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