Magically Moist Cherry Apricot Cake

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Ingredients
Instructions
Nutrition

My husband loves this simple, moist gluten free Cherry Apricot Cake. I make sure to use organic dried fruit in this dessert since pesticides levels tend to be high in conventional cherries and apricots and more concentrated in dried fruits. I often purchase my organic dried fruit at the local health food store, Vitamin Cottage; for more “hard to find” ingredients such as organic dried cherries (sans added sugar) one of my favorite sources is an online company called The Raw Choice.

Ingredients
Serves:
8
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Instructions
  1. In a large bowl, combine almond flour, salt and baking soda
  2. In a small bowl, combine agave, eggs and vanilla
  3. Stir wet ingredients into dry
  4. Gently mix in cherries and apricots
  5. Pour batter into an 8 x 8 inch baking dish
  6. Bake at 325°F for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean
  7. Cool and serve

It’s cold here and I’ve been getting a lot of exercise shoveling snow and chipping ice off the sidewalk in front of our house.  The boys and I had a great time yesterday walking around the neighborhood for an hour in the snow.  Today is bright and sunny –might be time to go out for a quick walk!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

37 responses to “Magically Moist Cherry Apricot Cake”

  1. WOW this was the most delicious cake I have had for a long time. I recently was diagnosed with gluten, cow’s milk and sugar intolerances among others, and when I saw this recipe decided it could be the one for me. Tried it last night and couldn’t stop eating it. Also brought some to work today for a gluten free friend and she loved it too. Cannot believe how moist it is. I will also experiment with other fruits. I did wonder what the best way to store it is ? (not that it will last too long in my house any way :) Cooked it for the 35 minutes and it was perfect.
    Am going to try the cookies tonight

    • Anne, thanks for your comment! For storing the cake I allow the it to cool overnight and then wrap it and keep it in the fridge for up to one week. I’m so happy to hear this cake was a WOW!

  2. Hi Elana I ttied your receipe and substituted 50/50almond to coconut flour. Added 100ml of almond milk and 20z zytol. I put in equivalent quantiyies of canded peel and sultanas the result was delucious it was polished off in 2 days. Will be making this and more of your recipies in future.
    Kindest regards Suzie

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