Phew! It has been a hell of a week. I’ve been super busy and tired- barely had time to bake (you can see this through the endless amount of latergrams on my instagram).
In fact, I think I’m developing a little cold (finger’s crossed it goes away soon) right before the end of school holidays. Yep- my life is a huge mess.
In fact I was so so tired today. I woke up at 4 in the morning and stayed up for 5 hours or so before I went back to sleep for another 4 hours. I NEVER do that. I MEAN NEVER!
So you know when you take a tiny nap and then you wake up and the whole day is just a blur? You don’t even know what you’re doing with your life anymore? Meh- me too…
So in order to get my mind off how horrible I felt, I made this cake. A super simple stir-everything-in-one-bowl kinda thing. Fold in whatever you feel like kinda cake.
This time I used soaked apricot pieces and crushed walnuts. Two best friends, I like to call them.
It was super quick, super easy and super customizable. The best.
Oh, you don’t like dried apricots? Well how about blueberry pieces or maybe chocolate chips floats your boat… go wild.
Whatever you decide to dunk in the cake- it will be moist and tender regardless.
So here the recipe is. Enjoy! Now I’m off to squish in a little workout before dinner.
- 1/3 cup coconut oil, melted
- 1/2 cup raw sugar
- 400ml almond milk (or any other plant-based milk)
- 1 1/2 cup spelt flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 3/4 cup dried apricots
- 1/2 cup walnuts, roughly chopped
- Preheat the oven to 180C. Lightly grease a baking pan (I used a rectangular tart pan with a springform base).
- Place the apricots in a bowl and cover with boiling water. Set aside to soak for 30 minutes before chopping into quarters.
- Meanwhile, combine the coconut oil, sugar, almond milk and vanilla in a large bowl.
- Whisk in the flour, baking powder, baking soda and cinnamon until smooth and lump-free.
- Fold in the crushed walnuts and prepared apricots.
- Pour the batter into the pan, smoothing all the way out to the sides and bake for 30 minutes or until the center springs back to the touch.