Healthy Strawberry Apricot Snacking Cake


    • 4 Apricots chopped
    • ¾ Cup Strawberries chopped
    • 1 ¾ Cup All-Purpose Flour (or substitute out a 1:1 gluten-free flour)
    • ½ Cup + 2 Tbsp Granulated Monk Fruit Sweetener or substitute regular sugar or coconut sugar
    • 2 Tsp Baking Powder
    • 1 Tsp Baking Soda
    • ¾ Tsp Kosher Salt
    • ¼ up Apple Sauce or substitute 1 egg
    • 1 Stick Plant-Based Butter or Regular Butter (you can also use 1/2 cup of oil instead)
    • ½ Lemon juiced
    • 2 Tsp Vanilla extract

    For the Topping:

    • ¼ Cup Unsweetened Coconut Shreds
    • 1 Tbsp Brown Sugar (you can omit this to keep the cake sugar-free)


  1. To make this snacking cake, start by preheating your oven to 350 F.
  2. Next, take a 9-inch spring pan or round cake pan and spray it well, with oil (or butter, if preferred). If you want, you can line the bottom of the pan with parchment paper.
  3. Wash and chop your strawberries and apricots and set them aside. I recommend using my berry washing “hack” in order to get your strawberries perfectly clean!
  4. Next, set your chopped fruit aside and add your dry ingredients (flour, sugar, baking powder, baking soda, and sea salt) to a large bowl and mix to combine.
  5. Then, in a separate bowl, mix together all of your wet ingredients (apple sauce, melted butter, lemon juice, and vanilla extract).
  6. Pour your wet ingredients into the bowl with the dry ingredients, and mix until they’re just combined. Be careful not to over-mix, as this will lead to the cake getting tough!
  7. Finally, transfer the batter to your cake pan and use a spatula to smooth it out.
  8. Top your cake with the apricot and strawberries, then sprinkle the coconut flakes and brown sugar over the top.
  9. Bake for 40-50 minutes, until the edges of the cake are golden and a toothpick comes out clean.
  10. Once done, let cool, slice, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
Source: tested by Violet Talley

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