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Freshly baked apricot cake cut into squares on a cooling rack, each piece topped with a golden apricot half and dusted with icing sugar.

Apricot Cake Recipe (Chiffon-Style, Dairy-Free)

Flossie
This apricot chiffon cake recipe is a family favorite - soft, airy, and naturally dairy-free. Ripe apricots sink gently into a tender sponge, creating golden squares that taste just like summer. Perfect for picnics, afternoon tea, or bringing a tray of sunshine to share with friends or at charity events.
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Prep Time 15 minutes
Cooling 30 minutes
Total Time 45 minutes
Course Baking, Cakes & Traybakes
Cuisine European
Servings 16 squares

Equipment

  • Rectangular baking tin (approx. 9x13 inch / 23x33 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 9x13 inch (23x33 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.

Notes

This is a chiffon-style cake, dairy-free and airy thanks to whipped egg whites and oil.
Best eaten the day it’s baked, but keeps in an airtight container up to 5 days.
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Keyword apricot cake, apricot cake recipe, apricot traybake, chiffon cake, dairy free cake, easy apricot cake, fresh apricot cake, sheet apricot cake, stone fruit dessert
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