When baking, we don’t often think of incorporating apricots. That thinking disappears with one bite of this simple, one-bowl cake recipe. Slices of fresh apricot mellow and mingle with blueberries to become an unusual and delightful not-too-sweet treat. Share a slice at breakfast with coffee or serve it as dessert outside on a warm summer night.
Gluten-Free Blueberry Apricot Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Calories 234 kcal
Ingredients
- 1-½ cups gluten-free all-purpose flour
- ½ tsp. pink salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ Tbsp. vanilla
- 2 Tbsp. egg replacer plus 2 Tbsp. water
- ½ cup coconut oil
- ½ cup organic sugar plus 2 Tbsp.
- ½ cup water
- ½ cup blueberries
- 1 apricot pitted and sliced
Instructions
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Preheat oven to 350 degrees F.
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In medium bowl, combine dry ingredients, then stir in vanilla, egg replacer, coconut oil, sugar and water.
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In greased 9-inch round baking pan, pour batter.
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Arrange blueberries and sliced apricot on top.
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Bake 30 minutes until toothpick inserted in center comes out clean.
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Slice and serve warm.
Recipe Notes
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Nutrition Facts
Gluten-Free Blueberry Apricot Cake
Amount Per Serving
Calories 234
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g50%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 19mg6%
Sodium 209mg9%
Potassium 70mg2%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 14g16%
Protein 4g8%
Vitamin A 120IU2%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.