A wonderful, fragrant almond flour apricot cake, that’s also very easy to make. This tasty cake is made with almond flour and stevia. It is gluten-free, low carb and keto.
There’s something wonderful about baking tart fruit into sweet batter. Examples? Apple pie made with Granny Smith apples, or cranberry muffins.
This almond flour apricot cake is another great example. The combination of the sweet batter and the tart apricots is simply irresistible! And since this simple cake is unfrosted, I sometimes allow myself a slice of it for breakfast. Yum!
The ingredients used in this recipe
Here are the ingredients you’ll need to make this tasty cake (the exact measurements are listed in the recipe card below):
Eggs: I use large eggs in most of my recipes, this one included.
Milk: I only use two tablespoons, but you can use heavy cream instead if you wish.
Unsalted butter: I love using creamy European butter, but any butter will be great.
Vanilla extract: Try to use the real thing if you can – pure vanilla extract – and not the artificially flavored stuff.
Sweetener: I use stevia. You can use a granulated sweetener instead, but check the batter and if it’s too dry, add a little water (a tablespoon or two).
Kosher salt: If using fine salt, you should use half the amount listed in the recipe card.
Almond flour: This tasty flour substitute bakes exceptionally well. I use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe. There’s a difference.
Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.
Apricots: I use fresh apricots in this recipe. I don’t recommend using canned apricots.
How to make almond flour apricot cake
It’s a VERY easy recipe. The detailed instructions are in the recipe card below. Here are the basic steps:
Mix all the ingredients in one bowl. I usually start with the liquid ingredients, then gradually add the dry ingredients. I simply use a hand whisk – there’s no need for any special equipment.
Transfer the mixture to a greased standard-size pie plate.
Bake the cake for about 30 minutes at 350°F. That’s it!
Can I use a sweetener other than stevia?
Yes, you can. You can use any granulated sweetener. The conversion amount is listed below in the recipe card. If you use a granulated sweetener, do check the batter and add a little more milk (or water) if it’s too dry.
How to store almond flour apricot cake
Once completely cool, you can slice the cake and keep the slices in the fridge, in an airtight container, for up to 5 days.
Place the slices on paper towels to absorb extra moisture. Gently reheat the slices in the microwave on 50% power, 10 seconds per slice.
More cake recipes that you might enjoy
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Almond Flour Apricot Cake
- 1 tablespoon soft unsalted butter, for pan
- 4 large eggs
- 2 tablespoons whole milk
- 4 tablespoons unsalted butter, melted, divided
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons stevia glycerite (equals 1/2 cup sugar)
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 1/2 cups blanched finely ground almond flour (6 oz)
- 1/2 teaspoon baking soda
- 4 medium apricots, cut in half and pitted
- Preheat oven to 350 degrees F. Grease a standard 9-inch pie plate with 1 tablespoon butter.
- In a medium bowl, whisk together the eggs, milk, 3 1/2 tablespoons of the melted butter (reserving 1/2 tablespoon for later), vanilla, stevia and kosher salt.
- Add the almond flour, whisking it until very smooth. Whisk in the baking soda.
- Transfer the batter to the prepared pan. Use a spatula to spread evenly.
- Place 7 apricot halves on top, cut side down, gently pressing them into the cake (the 8th apricot half is a bonus for the cook!). Brush the tops of the apricots with the remaining 1/2 tablepsoon of melted butter.
- Bake the apricot cake until it’s golden and fragrant, and a toothpick inserted in center comes out dry, about 30 minutes.
- Remove the pan from the oven. Place on a wire rack to cool for about 20 minutes before slicing and serving.