Every summer, our family orchard turned gold. The apricot trees in my grandparents’ (now my parents’) farm ripened all at once, their branches heavy with fruit. I’d climb the old gnarled tree, eating apricots still warm from the sun – sticky fingers, sweet juice, and that floral fragrance that only fresh apricots have.
My mum would bake trays of this apricot cake alongside rows of jam jars, gifting them to friends and family. Nothing compares to the aroma of apricots baking into a soft, cloud-like sponge. Now, it’s a tradition in my own kitchen. My husband even requests a whole tray of this apricot cake as his “birthday cake” to take to work (he’s an unapologetic apricot superfan!).
Why You’ll Love This Apricot Cake
This is a dairy-free cake, moist and light, topped with tender halves of fruit. Each square is a little slice of summer.
- Dairy-free but still tender and moist thanks to whipped egg whites and a splash of oil.
- Seasonal & fragrant – I love nothing more than baked apricots in summer.
- Family-friendly traybake style, perfect for birthdays, picnics, or afternoon tea.
- Simple pantry ingredients – no fancy swaps required, you want to enjoy the apricot fragrance after all.
Ingredients Notes
- Apricots – fresh, ripe apricots work best. Slightly underripe, firmer ones hold their shape better when baked.
- Flour – plain flour (all-purpose in the US). Remember the baking powder for lift.
- Sugar – caster sugar gives the sponge a fine crumb; granulated works too.
- Eggs (room temperature please) – separating whites and yolks is what makes the sponge airy.
- Oil – use neutral oils like sunflower or vegetable oil.
- Vanilla & salt – balance the sweetness.
- Water – unusual, but the combination of warm and cold water helps the batter stay fluffy.
How to make apricot cake (step-by-step)
Time needed: 45 minutes
Make a light, dairy-free chiffon-style apricot cake topped with golden apricot halves. Moist, fluffy, and simple enough for weeknights yet special for celebrations.
- Prep the tin & fruit
Wash, dry and halve the apricots. Line a rectangular baking tin with parchment paper. Preheat oven to 180°C (350°F).
- Whip egg whites
Beat egg whites with sugar until stiff peaks form (around 3 minutes). Gently mix in 10 tbsp warm water.
- Mix yolks
In a separate bowl, whisk yolks with 4 tbsp cold water, vanilla, and salt.
- Combine
Gently fold yolks into whites. Sift flour and baking powder over, fold in carefully.
- Arrange apricots
Pour batter into the tin. Place apricot halves cut-side up, making 4 rows of 4.
- Bake
Bake 25 minutes at 180°C, then check. If needed, lower heat to 175°C (345°F) and bake 5–10 more minutes until a toothpick comes out clean.
- Cool & serve
Cool on a rack. Slice into 16 squares, each should have a golden apricot half (it’s possible that some fruit may sink in). Dust with icing sugar if you like.
Pro Tips
- Eggs must be at room temperature.
- Make sure your egg whites mixing bowl is clean and dry and your hands are too (this will ensure your egg whites are getting nice, fluffy and stiff).
- Keep the folding light — overmixing deflates the airy batter.
- DO NOT open the oven before 25 minutes is up, otherwise you cake will sink.
- Use parchment paper overhanging the tin so you can lift the cake out easily.
- Best served the day it’s baked, but it stays soft for up to 5 days in an airtight container.
variations and substitutions
- Glaze finish – brush with warmed apricot jam after baking for shine, just like this rustic apricot galette.
- Peach or plum cake – swap apricots for halved peaches or plums.
- Crunch factor – sprinkle flaked almonds on top before baking.
- Keep it dairy free with a swirl of coconut cream on top.
- Add syrup – make a simple syrup, cool and and pour before slicing.
There’s something timeless about a chiffon apricot cake. It’s light enough to enjoy with an afternoon cup of tea, yet special enough to carry into the office as a celebratory treat (my hubby Dave swears his colleagues love him a little more every year he shows up with a tray!). Whether you bake it to share with friends or to relive the sweetness of summer fruit, this apricot cake recipe is one you’ll come back to again and again.
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
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Apricot Cake Recipe (Chiffon-Style, Dairy-Free)
Equipment
- Rectangular baking tin (approx. 9×13 inch / 23×33 cm)
- Hand mixer or stand mixer
- Mixing bowls
- spatula
- Parchment paper
Ingredients
- 8 medium fresh apricots stoned and halved
- 4 large eggs separated
- 175 g caster sugar (or 7/8 cup granulated sugar, US equivalent)
- 4 tbsp sunflower oil or vegetable oil
- 1 tsp vanilla extract
- ¼ tsp salt
- 175 g plain flour (1 ½ cups all-purpose flour, spooned & levelled)
- 1 ½ tsp baking powder
- 10 tbsp tepid water
- 4 tbsp very cold water
- 2 tbsp Icing sugar for dusting (optional)
Instructions
Prep:
- Wash, dry and halve the apricots.
- Line a 9×13 inch (23×33 cm) baking tin with parchment paper. Preheat oven to 180°C (350°F).
Whip whites:
- In a clean bowl, beat egg whites with the sugar until stiff peaks form (about 3 minutes). Add 10 tbsp of warm water and mix briefly to loosen but keep airy.
Mix yolks:
- In a separate bowl, whisk egg yolks with 4 tbsp cold water, vanilla, and salt until smooth.
Combine:
- Gently fold yolk mixture into the whites. Sift flour and baking powder over and fold carefully with a spatula until just combined.
Assemble:
- Pour batter into prepared tin. Arrange apricot halves cut-side up in neat rows (4 x 4).
Bake:
- Bake for 25 minutes at 180°C (350°F). Check with a toothpick – if still sticky, reduce heat to 175°C (345°F) and bake for 5 – 7 minutes more.
Cool & serve:
- Lift out using parchment paper and cool on a rack. Slice into 16 squares, each slice should boast an apricot half (although some of the fruit may sink in the cake). Dust with icing sugar before serving if desired.
