Magically Moist Cherry Apricot Cake

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.

Magically Moist Cherry Apricot Cake

Ingredients
Serves:
8
Print Recipe
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!

Comments

37 responses to “Magically Moist Cherry Apricot Cake”

  1. 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

  2. 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?

  3. 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!

  4. 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!

  5. 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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  7. 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!

  8. 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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Recipes » Desserts » Cakes and Cupcakes » Magically Moist Cherry Apricot Cake