Vegan Austrian Apricot Cake Recipe
Recipe By Australia’s Best Recipes
Better known as marillenkuchen, this traditional austrian apricot cake is egg and dairy free
4.6
28 Rating -
Rate
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Austrian Apricot Cake Recipe
- 1.25 cup Plain 00 flour
- 0.38 cup Desiccated coconut
- 0.38 cup Organic raw sugar
- 1.50 tablespoon Vanilla sugar
- 1 tablespoon Vanilla essence
- 1/2 teaspoon Lemon zest fresh
- 1/2 pinch Sea salt
- 1.50 tablespoon Baking powder
- 0.38 cup Sunflower oil
- 1.25 tablespoon Nuttelex sunflower margarine
- 175 milliliter Unsweetened organic soy milk
- 5 Apricots fresh halved small
Nutrition
value
value
1602
calories per serving
121 g Fat33 g Protein94 g Carbs21 g FiberOther
Current Totals
- Fat121g
- Protein33g
- Carbs94g
- Fiber21g
MacroNutrients
- Carbs94g
- Protein33g
- Fiber21g
Fats
- Fat121g
Vitamins & Minerals
- Calcium327mg
- Iron11mg
- Vitamin A122mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B61mg
- Vitamin B9129mcg
- Vitamin B12< 1mcg
- Vitamin C13mg
- Vitamin E18mg
- Copper4mcg
- Magnesium476mg
- Manganese3mg
- Phosphorus980mg
- Selenium25mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Australia’s Best Recipes