This delicious Apricot & Almond Cake recipe can be made dairy free & gluten free too!


150g Dairy Free Spread or butter, melted
150g Dried apricots (soaked overnight & drained) or moist Dates
300g Eating apples, cored & roughly chopped (approx 3)
75g Flour (plain, wholemeal or gluten free plain)
75g Ground Almonds
2 ½ tsp Baking Powder
½ tsp Ground Ginger (optional)
¼ tsp Xanthan Gum (only if using gluten free flour)
3 Medium Eggs, whisked
1dsp Flaked Almonds (optional as decoration)


Put melted spread & fruit into a food processor & blitz until reasonably smooth.
Add eggs & blend thoroughly.
Mix all the dry ingredients together before adding to the wet mix.
Pour into a lined 2lb/large loaf tin.
Spread flaked almonds over the top, if using.
Bake at 180C for 50mins or until a metal skewer comes out clean.
Cool in tin for 30 mins before lifting out to cool fully on a baking rack.


1950 kcals for the whole cake