Easy vegan summer sheet cake with apricots – vegan

You can’t have a summer like this without a delicious, summery sheet cake, am I right? And above all, not without delicious fruits like these apricots and currants. Oh how I love them!!

How about you, do you like sheet cakes as well? I think these are totally underestimated: Such little effort, but such a big and, above all, delicious effect!

A few days ago we were in the barefoot park with friends and of course: everyone brought cakes ?. I brought the hazelnut banana bread with chocolate chips and the others had delicious sheet cake with plums! OF course that immediately inspired me and I wanted to try some my self.

So this is the first sheet cake recipe on my blog. And after I had a few (many) apricots left over, the topping was already clear! So here it is: my super simple sheet cake! The dough itself has ONLY 5 ingredients!

Can you believe that? Check it out for yourself:

Print

Easy vegan summer sheet cake with apricots – vegan

Cook Time

9 mins

Total Time

50 mins

 

New recipe for an easy sheet cake with apricots and red currants. All VEGAN and so quick to make! 7 ingredients only ?.

Course: Cake, Dessert, sheet cake

Keywords: Baking, cake, Easy, sheet cake, vegan, vegan baking

Servings: 9 pieces

Marie Dorfschmidt – therawberry: therawberry

Ingredients

• 300 g spelt flour type 630 or 1050
• 200 g coconut blossom sugar
• 200 g vegan butter
• 5 tbsp oat milk or plant milk of your choice
• 1 pk vanilla pudding powder vegan
• 300 g apricots
• 150 g red currants
• 2 tbsp amaranth pops to decorate – optional

Instructions

1. Line a baking sheet or rectangular cake pan (mine is 25cm x 25 cm // 10 inch x 10 inch) with baking paper and grease the edges with a little vegan butter. Put aside. Preheat the oven to 180℃/350℉.
2. In a mixing bowl, mix the coconut blossom sugar with the flour and vanilla pudding powder.
3. Cut the butter into small pieces and add together with the oat milk.
4. Knead the dough with a dough hook or your hands.
5. Put the dough in the cake pan and press down firmly. Put aside.
6. Wash, remove the stones and cut the apricots. Then spread on the cake base and press lightly.
7. Wash the currants as well, pluck them from the vine and spread them on the cake.
8. Bake the cake for about 50-55 minutes.

9. You've made this recipe? YAY ?

   Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. ?

Thank you so much for stopping by! And if you liked this recipe, don’t forget to leave some feedback below ♥️.

Happy Baking ?

Marie ??‍♀️