Semi-healthy Gorgeous Chocolate Apricot Cake

HELLO FRIENDS! It’s been a busy and tough week for me. Since I’m somewhat of an emotional eater (who can resist a sweet bar of chocolate in times of stress? ), I was definitely craving a big old creamy, fudgy chocolate cake to stuff my face in as start of the weekend. Just as I was about to buy a (definitely unhealthy) cake at the supermarket (what a no-no!), a friend agreed to meet up for a bake sesh – and we made this amazing recipe instead!

EATING THIS CAKE REALLY HIT THE SPOT. It’s a very rich cake. Filled with almond flour, gluten-free, with real apricots, cinnamon & cocoa powder. Also can be made dairy-free if you skip the frosting. You know I love organic dairy, so I got some organic double cream to use for frosting, which is so much better than the non-organic kind (in flavour, but also in kindness to animals ❤ ).

choc ap with bar of chocolate

choc ap with bar of chocolate closeup  choc ap cake cream 1


Prep time: 30 minutes (20 minutes waiting time)
Bake time: 35-45 minutes
Calories: don’t know, don’t care!
Carb to fibre ratio: pretty good since it contains dried apricots and lots of almonds!

For the cake
Almond flour, 200g (bought or home-made*, which is usually cheaper)
*for home-made almond flour, grind almonds in food processor until fine!
Cocoa powder, 25g
Baking powder, 2 teaspoons
Sugar, 150g
Eggs, 6, organic
Cinnamon, 1 teaspoon
Dried apricots, 200g
Lemon, zest and juice of 1
Water, 200ml

For the frosting
Dark chocolate, 70% cocoa, 150g
Double cream, 150g

  1. Place water, apricots, lemon zest and juice, and cinnamon powder into a pan, bring to boil and then leave to simmer for 20 minutes or until apricots are really soft.
  2. Leave to cool down a bit, then puree in a food processor (if you don’t have a food processor, mash repeatedly with a fork (release all your inner frustrations! 🙂 ) until smooth mixture!).
  3. Pre-heat the oven to 180 C. Line cake tin with butter and sprinkle with flour.
  4. Mix almound flour, baking powder, cocoa powder and sugar together in a bowl.
  5. In another bowl , whisk the eggs until fluffy and doubled in volume.
  6. Gently mix the flour mix with the whisked eggs, then add in the apricot puree, and stir gently, but well.
  7. Place batter into cake tin, bake for 35-45 minutes depending on your oven, until the cake has risen, set in the middle and until a toothpick comes out clean. Let cool in the tin.
  8. Melt chocolate in a pan with double cream. Frost your beautiful cake with the chocolate smoothness using a spatula. Leave to cool a bit before eating (if you can).


choc ap pouring 1choc ap pouring 2

choc ap cake full 1




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