Almond and Apricot Flourless Cake

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Looking for a Delicious Grain free, Gluten free, Dairy free cake?
This Apricot & Almond Cake is Amazing! And so simple to make.
This was made with our leftover almond pulp from making our own Almond Milk.



Moma♥Thrift's Apricot & Almond Cake

Grain free, Gluten free, Dairy free


  • 1/2 cup Apricot
  • 2 cups Almond Flour
  • 4 Eggs
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 4 TBSP Sweetener of your choice I used maple.
  • 1 tsp Vanilla

Coconut Whipped Cream

  • 2 cans Coconut Milk
  • 1 tsp Vanilla
  • 1 TBSP` Maple Syrup optional


  1. Add Apricots in the food processor and blitz until pureed. 

  2. Add all the other ingredients. Pulse until smooth.
  3. Pour into 2 greased cake pans, or 1 if making one bigger cake. 

  4. Bake at 350F for 20-25 minutes if making 2 cakes. 
    Bake 30 if making 1 big cake. 
    Test the center ensure it is cooked thoroughly.

  5. Allow cake/s to cool then add cream between 2 cakes or top the larger cake.
    Add the leftover apricots to the top. 

Cream Topping or Filling

  1. Place cans in the fridge overnight for best results. 

  2. Open can from the bottom and pour out clear liquid.

  3. The cream will remain. 
    Add cream to a bowl and add the remaining ingredients. 

  4. Using hand mixer whip until fluffy.

Let me know how much you loved it!

I'd love to hear from you!