Apricot Dessert Cake is definitely a treat and when it comes to sugar, there are so many healthier alternatives these days, and here at 10,000 Toes we encourage the use of those.

Apricots are a delicious fruit packed with vitamins, fibre, and antioxidants. They have multiple benefits, including improved eye, skin, and gut health. If you’re used to eating peaches and plums, apricots can be a great way to change up your routine.

You could also try this recipe with peaches, pears or plums!


2 x 410 cans of apricots in juice
¼ cup rice bran oil
1 heaped tsp no-egg replacer powder
½ cup soy milk
¾ cup juice from apricot cans
¼ teaspoon almond essence
1/3 cup caster sugar
1 cup self-raising flour
½ wholemeal flour
¼ cup almonds, chopped


2 cups orange juice (fresh is best)
2 tbsp custard powder, dissolved in extra fruit juice from apricots


Step 1
Preheat oven to 190 degrees Celsius. Drain apricots, reserving the juice

Step 2
Mix oil, no-egg replacement powder, soy milk, almond essence and ¾ cup reserved juice

Step 3
Keep a few of the apricots for later but chop the rest finely and add to the liquid mixture, along with the sugar and flour. Fold together, being careful not to over-mix

Step 4
Pour Apricot Dessert Cake mixture into prepared baking dish, and place reserved apricots on top in a nice pattern. Sprinkle with chopped almonds and bake for 25-30 minutes until centre is cooked and golden


Step 1
Heat orange juice in medium saucepan. Mix in custard powder mixture and stir until thickened

Step 2
Serve cake warm, with custard.
Enjoy with your family and friends on your next special occasion celebration

Serves 6-8


Energy 1399 kJ (334 Cal)
Protein 5g (6%)
Carbohydrates 44g (56%)
Sugars 25g
Fat 14g (38%)
Fibre 4g
Sodium 310mg
Calcium 46mg

For another sweet treat try: Banana & Cinnamon Waffles