Apricot Drizzle Cake

Spring is a time for renewal, rejuvenation, and celebration. Many celebrate seasonal holidays such as Equinox, Ostara, or Easter. In Vermont, it’s also sugaring season. Sap houses are busy boiling maple sap to make syrup, and many join in the fun.

Here is a celebration cake that will impress anyone.

It is gluten free, grain free, dairy free, and sweetened with maple syrup. I offer thanks to my friend Tara Young Earley, who shared her grandmother’s recipe that inspired this modified version.

APRICOT DRIZZLE CAKE

You will need:

  • 1/4 cup tapioca flour

  • 1/4 cup coconut flour

  • 2 cups almond flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 3 beaten eggs

  • zest of 1 lemon

  • 1/4 cup olive oil

  • 1/4 cup maple syrup

  • 1 cup apricot juice with puree (I used Bionaturae brand)

Preheat oven to 325 degrees.

Grease a Bundt pan with olive oil and flour it lightly with almond flour.

Mix all ingredients together well and pour them into the prepared pan.

Bake for 45 minutes.

To make the glaze, mix together:

juice of 1 lemon

1/4 cup maple syrup,

2 tablespoons coconut butter

1 teaspoon vanilla extract

Heat in a small pan, cool slightly, and pour over baked cake.

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