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.
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup agave nectar or honey
- 2 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup dried cherries
- ⅓ cup dried apricots, sliced into quarters
- In a large bowl, combine almond flour, salt and baking soda
- In a smaller bowl, combine agave, eggs and vanilla
- Stir wet ingredients into dry
- Gently mix in cherries and apricots
- Pour batter into an 8 x 8 inch baking dish
- Bake at 325° for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean
- 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!
Anne Fox says
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
Elana says
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!
Sue says
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
Elana says
Thanks Sue!
Neha says
Hi elana-
We love his cake and have made it almonds every other week since I read the recipe few months ago. I wanted to ask if I can substitute raw sugar for honey? If so in what proportion? I have read a lot of research about not cooking or heating honey to high temperatures. Thanks
Neha
Elana says
Hi Neha, I haven’t tried that so not sure. If you do please let us know if it works :-)
M says
Hi Elana,
Can you kindly confirm that no Oil or no butter is needed? Won’t the texture be dry?
Terry Hallfin says
I have made this cake twice. It is wonderfully delicious.
ItalianCypress says
I made this cake with apricots, cranberries, cherries, and white grapes. I made the full recipe plus another half because my round pan is 10 inches. Came out beautiful with the exception that 35 min was too long and it over browned on the edges. Served it topped with whipped topping. Not bad, not bad at all. I am not into eating pieces of fruit in my cake but it taste good. Very moist. I wonder if a juice concentrate could be used?
Britt says
I have made the recipe as written countless times and love it (though I always sub clear honey for agave because I’m allergic).
This time I forgot that I didn’t have apricots in the house, so I substituted whole almonds for the apricots and added 1/2 teaspoon of cinnamon. Delicious! The bottom line is this is a great snack cake base and you can play around with different additions.
Thanks, Elana, for doing the dirty work for us! You make our lives so much easier, and I feel more comfortable getting creative with flavors when I know I have a base that will always turn out. I can’t wait for your new recipe book!
Kate says
This sounds fabulous! I could not get any ‘nut’ flour so I am going to try with coconut flour…I’ll let you know how it comes out!
Matthew says
Lacking cherries, I substituted chocolate, and the cake turned out rather decadent — perhaps a bit too much so… I imagine it’s sweet enough in Elana’s original recipe. And boy, is it marvelously moist. Thanks Elana!
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~M says
This was delicious! A little sweeter than I was expecting, but it was the first dessert I’ve baked since my daughter was born almost a year ago! :) She was very jealous that I wouldn’t share, but we are trying to hold off for nuts and sweeteners for now. I only needed to bake for 30 mins. Thanks!
Marie King says
Cherry Apricot Cake:
Recipe carefully followed 2x. Bizarrely dry; no moisture, no oil??
I’ll be trying other, more likely recipes.
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Theresa says
I love all your recipes, but my daughter and I have decided that this one is our favorite. The vanilla comes across prominently and is delicous with the tart fruit.
Shipping Scales says
I am so bummed! I live out in the country and can’t find agave nectar anywhere.. but I hear it is better than sliced bread. I am going to look online to order some, does anyone have an online store for agave nectar they recommend?
-Sylvia
briita says
thank you!!! this was absolutely wonderful. it was so simple, and turned out perfectly. no weird ingredients, no 5 flour combination. i hate when gluten free cooking is more like a science experiment than baking…again thank you!
Heather Stepniewski says
This cake is delicious. Thanks Elana!
cartes r4i gold says
Hi! I made this exact same one two weeks ago, hands down the BEST cake I’ve ever had. Very yummy!
I would like to say thanks here for sharing such delicious recipe.
Nela says
I read your wonderful blog, your photos are fantastic, the recipes are great I will be trying your Cherry Apricot Cake , I did notice that some of the recipes could benefit from a new product I have found called Chia Seed Flour. This wonderful product is made from Chia Seeds the healthiest grain. You can find it at http://www.nuchiafoods.com.
Nuchia Foods Corporation makes the world’s only Chia Seed Flour. It bakes and tastes very much like wheat. Because it is made from the Chia grain it is the most nutritionally dense flour product available anywhere. Its health benefits have been proven to work even when it is included as an ingredient to wheat flour.
Christianne says
HI Elana!
I hope you, the boys and the husband are all very well!
We are doing good here, but so busy this time of year. I have been working on a book (not a cookbook unfortunately) which will hopefully come to a close soon, so you know how busy that is yourself…
What a lovely recipe this is, again! It reminds me of a similar thing I recently made with abricots and cranberries. I added 2 tablespoons of coconut flour as well. Went very fast here!
Have a great weekend with lots of fun in the snow!
xox Christianne
Alchemille says
Beverly,
I love chestnut flour. It’s quite versatile and naturally sweet (so you can even skip sweeteners in recipes depending of course on how much chestnut flour you use and/or if it’s blended with other flours).
By browsing the web you can find many recipes using chestnut flour, gluten free or not.
Beverly says
Have you ever tried baking with chestnut flour?
I hear it’s really good, but don’t have any recipes that use it.
Sara says
Elana,
Thanks for posting a site to get dried fruit. That’s been a huge struggle for me – I am extremely frustrated that grocery stores, even the so-called health food grocery stores, only really sell sugar-sweetened dried fruit. They don’t even sell unsweetened dried fruit a lot of the time. This recipe sounds amazing – I will be trying this one for sure. I know this is a forum question, but have you ever dried your own fruit for recipes? Just wondering about the cost-effectiveness of doing that over buying online.
katie h says
These sound great, Elana! I will try making them soon! (Going for the nut butter balls – (Valentine’s treat), gluten free 2.0 bread, and blueberry muffins this weekend, so they’ll have to wait until next time.) :) Thank you so much for all of your great recipes!!
robin says
the link i posted above is just where I found more info about the dandelion. i’m not affiliated with that site.
robin says
Elana, I love your “My dandelion is a flower” movement.http://mydandelionisaflower.org/
I have been fretting over all the pesticides used in my neighborhood to achieve “perfect lawns” when really it is the dumbest thing I’ve ever heard of. Who cares if there are flowers in the lawn? Anyway, I just heard a lecture on Aryuevedics and he mentioned another common french name for dandelions: “pissenlit” which means to piss in the bed apparently. Dandelions detoxify the liver and increase the kidney’s productivity…more urine. I thought you could add some of the dandelions health benefits to your site as well. I buy dandelion tea and fresh leaves at whole foods, but I’ve been wanting to just harvest them from my lawn! I will start this spring!
http://www.herbsarespecial.com.au/free-herb-information/dandelion.html
Heartsong says
Susan Weed has a great section on dandelions in one of her books. I can’t remember the title at the moment.
Ellen Allard says
This sounds great. I’m going to give it a try subbing flaxmeal eggs (1 tbsp flaxmeal + 3 tbsp hot water whirred in a food processer) for each of the two eggs. Thanks for a great sounding recipe!
Sara says
Ellen, would you please post if your substitutions were successful? I haven’t had much luck with the flaxmeal substitution yet and I really want to get away from the eggs for baking.
Christa says
Yum. Marla, you are going to be even happier when you make this! We are addicted to the Apricot Orange Scones – even the gluten eaters in the house! Yay, Elana… and thank you….
Hannah's Harvest says
This looks like a fabulous tea time snack. Thank you for the link to the online source.
Joan says
Thanks for all your great recipes. I’m trying to go sugar free and wondered if you thought I could substitute oil and stevia for the agave syrup. Do you think it would make it too heavy?
Marla says
I love all your recipes…got your cookbook…Just got the almond flour, grapeseed oil, waiting on the agave. Can’t wait…so glad I found your site!