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3 Ingredient Apricot Cake

820g tin apricots, fruit and juice
2 ½ cups SR flour
¾ cup white sugar

Preheat oven to 180˚C or 160˚C fan-forced.
Grease and line a 20cm cake tin. Square or round.
Place all the ingredients into the bowl of a food processor. Process until blended and the batter is smooth.
Pour into prepared pan. Bake for 30- 45 mins or until golden and bounces back when pressed. Mine took 35 minutes. Allow to cool in tin for 5 minutes. Then turn out onto a cake rack to cool completely. Ice if desired.

Cream Cheese Icing: 250g cream cheese, 1 cup icing sugar and 2 tablespoons of lemon juice. Beat in a small bowl until well combined. 

Lemon Drizzle: 1 cup icing sugar and 2 tablespoons lemon juice. Mix until smooth.

Decorate: Toasted almonds and slithers of dried apricot.


This sensational cake has a beautiful dense moist light apricot flavour and is so easy to whip up (in your food processor) you could do it with your eyes closed. Best of all you probably already have the ingredients sitting in your pantry.
The cake is egg and dairy free, for those with food allergies.
TRY this cake you will be impressed!!!

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