Vegan yeast cake with apricots and tahini-halvah icing

Summer means fruit. And summer fruit means yeast cake. So much for this topic.

I present a recipe for a simple, fluffy vegan yeast cake with fruit. Instead of apricots, feel free to use strawberries, raspberries or plums. Prepared in a rectangular cake form, it is working great as a crispy, morning toast.

Vegan yeast cake with apricots

  • Proportions are for a 20x20cm square or 20cm round cake form.
  • 2 cups of wheat flour
  • 2/3 cup of plant-based milk
  • 7g dry yeast or 30g of fresh ones
  • 6 tbsp of sugar
  • 2 tbsp of rapeseed or coconut oil
  1. Mix two tablespoons of flour with yeast, sugar and lukewarm (not hot!) milk. Mix thoroughly and set aside for around ten minutes. In the meantime you can prepare tahini-halvah sauce (recipe below).

  2. Add the prepared yeast-mix, flour and oil to a large bowl and mix it. Knead the dough for five minutes.

  3. Line the baking form with baking paper, then transfer the dough and leave it in the baking form for at least half an hour to rise.

  4. Heat the oven to 180 C. Wash apricots, cut in halves, remove seeds.

  5. Sprinkle the risen dough with halvah sauce, arrange the fruit on the dough, then use the rest of the sauce to partially cover the apricots as well.

  6. I recommend covering the fruits with an additional spoon of sugar and almond flakes. After baking, they will add a bit of crunchiness.

  7. Bake the cake for 30 minutes.

Tahini halvah icing

  • 2 tbsp of tahini
  • 2 tbsp of lemon juice
  • 6 tbsp of powder sugar or any sweet syrup
  • 1 tbsp of vanilla sugar
  • 5 tbsp of water

1. Mix tahini with lemon juice. At this stage, this icing should thicken.

2. Add the remaining ingredients and use a spatula or whisk to mix for one minute to achieve a lighter, thinner and sweet sauce.

I recommend preparing a double portion of the icing to use it for a few days for porridge, pancakes, toasts or fresh fruit.