Published on 23 May 2019 at 12:15

APRICOT CRUMBLE CAKES AT THE BURROW 🍑 • last week I made a refreshing witchy beverage. Molly’s bubble juice✨ Today I made a beautiful cake to have with the bubble juice. Perfect paring I would say 👏🏼 I am having a super lazy sunday today and in a big baking mood so I created a crumble cake with almonds, cinnamon and lime zest! So delicious and tasty! I made a moist cake, put some ripe apricots on top and crumbled over my mix over the cakes and baked them until my whole house smelled like vanilla, cinnamon and CAKE of course 😊 I wish I could bottle that scent or make a candle out of it 🤩 Also I imagined that Molly would makes these on a special Sunday for the whole family to enjoy together🧙🏽‍♀️ 


For three 10 cm cakes:


The sponge:


- 1 cup of flour (use gluten free if you want to)
- 2 tsp baking powder
- 1/4 cup lightbrown sugar
- 1 chia egg (2 tbsp chia seeds + 3 tbsp water)
- 1 tsp vanilla extract
- 2 tbsp oat milk
- 2 tbsp applesauce
- 85 grams of melted vegan butter
- pinch of salt
- zest of 1 lime
- 1 tsp cinnamon powder

- about 5-7 ripe apricots


First up make your chia egg. Mix until combined and set aside for a few minutes so you can get on with the rest of the cake.  Mix in the dry ingredients. And then all the dry and mix until combined. It is all in one bowl. Super easy! Put stir only until combined so the cake stays fluffy and moist. Grease your cake tins and pour the batter in there. Add your halved apricots in a circle in the cake batter. And destone the apricots please!




- 40 grams flour
- 1 tsp cinnamon
- 35 grams vegan butter
- 2 tbsp rolled oats
- 4 tbsp almonds (blitzed up)
- 3 tbsp lightbrown sugar


Mix all of the dry ingredients in a bowl. Mix the butter in between your hands with all the dry ingredients and make it into a crumble. Add on top of your sponge batter and apricots and bake off in the oven for 20-24 minutes on 180. 




Mint, shredded coconut, yoghurt and your favorite fruits



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