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Almond, Honey and Apricot Cake

Prep Time15 mins
Cook Time1 hr
Servings: 16
Author: Lisa@mummymade.it


  • 180 grams Chickpeas canned and drained
  • 3 eggs separated
  • 1/3 cup plus 1 Tablespoon Coconut Flour
  • 1 cup Almond Meal
  • 1 teaspoon ground Cinnamon
  • 3 teaspoons Baking Powder
  • 1 cup Milk of choice
  • 1/2 cup Honey
  • 1 teaspoon Vanilla Extract
  • 8-10 ripe Apricots halved, stone removed


  • Preheat oven to 175°C/350F
  • Grease a square 19cm (base measurement) cake pan.
  • Line base and sides of the pan with baking paper.
  • Add chickpeas to a blender and purée.
  • Add the coconut flour, almond meal, baking powder and cinnamon and blend until well combined.
  • Using the mixing bowl of an kitchen stand mixer with a which attachment, whisk the egg whites until medium peaks form.
  • Add the honey and continue to whisk until well combined.
  • Add the vanilla extract and egg yolks and whisk.
  • Alternately, add the purée mixture and milk to the mixing bowl in 2 stages.
  • Ensure to whisk until well combined with each addition.
  • Pour mixture into the prepared tin and place apricots, cut side up, evenly over cake.
  • Bake for 1 hour, or until a skewer inserted into the cake comes out clean.
  • Leave the cake to cool in the tin for a minimum of 10 minutes (can be longer if serving cake cold).
  • Can be served with whipped coconut cream


Adapted from Taste.com.au