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Lemon Apricot Cake on a white plate

Lemon Apricot Cake

  • Author: Colleen
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 8-10 slices 1x
  • Diet: Gluten Free


This lemon apricot cake is perfectly moist, subtly sweet, and packed with flavor. The absolute best gluten free, dairy free, and refined sugar free treat! It’s so perfect with your morning coffee or as an after dinner treat.


  • 2 eggs⠀
  • 2/3 cup maple syrup⠀
  • 1/2 cup milk of choice (I used oat milk)
  • 1/2 cup olive oil ⠀
  • juice and zest from 1 small lemon
  • 2 tsp vanilla extract⠀
  • 2 cups gluten free all purpose flour
  • 1 tsp baking powder⠀
  • 1/4 tsp salt⠀
  • Fresh apricots to cover the top of the cake, thinly sliced (I used 3-4 apricots)
  • Powdered sugar for topping 


  1. Preheat the oven to 350F and line an 8 or 9” round cake pan with parchment paper. ⠀
  2. In a large bowl, whisk together the eggs, maple syrup, milk, olive oil, lemon juice, zest, and vanilla until smooth. ⠀
  3. Stir in the flour, baking powder, and salt. (don’t over-mix)
  4. Pour batter into pan and arrange sliced apricots evenly in a single layer on top. Bake for 45 minutes or until a toothpick comes out clean (a few moist crumbs are ok!)⠀
  5. Cool for 15 minutes before removing to cool completely on a cooling rack. ⠀
  6. Once cooled, sprinkle the top with powdered sugar (optional) and enjoy!


  1. This is a moist cake so make sure to not underbake
  2. I used apricots from Heavenly New Zealand (seriously so good)
  • Category: dessert
  • Method: oven
  • Cuisine: American

Keywords: olive oil cake, cake, gluten free cake, lemon apricot cake