Apple Apricots Easy Fall Dessert

Homemade warm, cozy, perfect fall apple and apricot cake is full of healthy nutrients, and vitamins,  with the just right amount of sweetness without a pinch of actual sugar! Can you believe it? Yeah, neither my family could!

Best of all, it takes only 5 minutes of actual preparation, and then the rest is just baking for 20-25 minutes! If you’re overly busy, this is the ideal quick and healthy snack or dinner for these freezy and rainy fall days! Get wrapped up in a cotton blanket, light a candle, grab a good book, or simply play your favorite Netflix show, while the „cottage fairytale“ smell of baking cake is getting ready and occupying your house! If you ask me, there’s no better feeling even for people who hate rainy days.

Made with seasonal late summer and early fall ingredients like apples, and apricots this non-dairy and refined sugar-free cake will give you a taste of cottage and countryside lifestyle, and a boost of serotonin during these chilling, windy, and rainy months. Who doesn’t need that? C’mon!

With the insane simplicity, deliciousness, and quickness you can not go wrong with preparing this recipe every week, and experimenting with the taste by switching the fruit ingredients! Apples and apricots are definitely scented with the fall rainy vibes and are one of the best combinations to get into the cozy atmosphere. Here, we always strive to provide you the minimal ingredients, simple, easy-to-follow, nourishing, and super healthy recipes that almost each take only 15-30 minutes to make, and probably with the ingredients you already have in your kitchen.

Ingredients You Need

Bananas – bananas always give that spark in whatever recipe they can be put in, and provide that freshness and natural sweetness when we are bored of standard, monotonous, and classic ingredients. They also provide important nutrients that may improve blood pressure control, heart health, and mood. Bananas are respectable sources of vitamin C, and contain fiber and many beneficial nutrients, including Potassium, vitamin B6, and many more. (1)

Salt – Without giving your cake a salty flavor, a sprinkle of salt will improve the overall flavor.

Whole Wheat Flour – It creates a structure. Natural sources of the protein gluten include various grains including wheat, barley, and rye. It functions as a binder, securing the food and giving it a “stretchy” characteristic. It’s a good source of protein, fiber, and a variety of vitamins and minerals. White or all-purpose flour and whole wheat flour can both be used in a recipe in the same proportions. Because it is unrefined, keep in mind that it creates a less fluffy texture than white flour. (2)

Cinnamon – adds a delicious warming effect to the cake and is also packed with various nutritious ingredients, with antioxidant, anti-inflammatory, and antimicrobial properties. (3)

Baking Powder – used for increasing the volume and lightening the texture of baked goods.

Plant-Based Milk – I personally use my homemade oat milk, as it is a good source of vitamins A and D, and also the ideal cheap alternative to any dairy-containing milk, or even plan-based kinds of milk as they can also undergo high processing.  (4)

Honey – without the need for additional sugars or artificial sweeteners, honey may naturally sweeten and flavor the cake.

Apple – apples are the perfect fall ingredient, rich in nutrients. They have a fiber source called pectin that acts as a prebiotic to encourage the development of good bacteria in your stomach. Quercetin is one of the several antioxidants abundant in apple peels. (5)

Apricot – Apricots are delicious, vibrant, and abundant in nutrients. Apricots may improve digestive health while also improving skin health. Apricots are a great source of vitamins A and C and are low in calories and fat. (6)

How To Make

Making this apple apricot vegetarian cake is insanely easy, and it will take you around 5 minutes to do the work that’s on your side. The rest is the baking time, which will take approximately around 20-25 minutes.

1. Preheat the oven to 180C/350F.

2. In a large mixing bowl, smash one banana; add 5 tablespoons of whole wheat flour (30 grams); ½ tsp of salt; 1 tsp of baking powder; 70 mL plant-based milk (I used homemade oat milk); and3 tsp of honey. Mix it all together evenly.

3. Prepare baking mold (or any other baking equipment you have for this specific amount of mixture that you can bake in) with parchment paper. * If you don’t have parchment paper or if you simply want to go the old-fashioned way like me, you can grease the baking mold with a cooking spray like olive oil or sunflower oil.  After greasing your cake pan or baking sheet, you should sprinkle some flour over it and shake and roll it around to ensure that the flour sticks to the oil. When the flour remains attached evenly, tap off the extra into the sink.

4. Put your mixture from the mixture bowl into the baking mold.

5. At the top of that mixture (not in the mixture), add 1 small apple (diced); and 1 small to medium apricot (diced) + 1 tsp of cinnamon as a topping. * Make sure not to put too much of the fruits as a topping, since they’ll release their own liquid into the mixture, and the end-product may end up with excessive liquid and too soft. However, if you want fruit-abundant cake, try adding a little bit more flour into the mixture (approximately evaluate).

6. Place it in the oven, and bake for approximately 20-25 minutes. * Make sure to check and see if it is well baked, if not fully, bake for a few more minutes, but be careful so you don’t burn it!

7. Remove from the oven and enjoy warm after a couple of minutes!