This is a delicious sweet treat in the form of a tray bake made with wonderful flavours and textures.  Great for that special occasion or afternoon treat!

Makes 12 pieces


175g vegan butter (I use unsalted Flora in the UK):  you will need 125g softened, 50g cubed and chilled
200g light brown sugar or coconut sugar
8 cardamom pods, seeds removed and crushed or 2 tsp ground cardamom
1 tsp ground cinnamon
200g self-raising flour
75g ground almonds
1 tsp baking powder
1 tsp baking soda
8 tbsp plant-based milk mixed with 1 tsp vinegar (I used apple cider vinegar)
60g flaked almonds, toasted
400g dried apricots, halved


  1. Preheat oven to 180C.
  2. Grease a baking tray (approx. 12 inches in length and 8 inches width) and line the bottom with baking paper.
  3. Beat 125g softened butter with 125g sugar until it comes together.
  4. Add the cardamom seeds/powder and 1/2 tsp cinnamon.
  5. Mix in the milk and vinegar mixture along with 125g of flour, ground almonds, baking powder and baking soda until combined (you may need a little milk) and spread out evenly in the baking tin.
  6. In a bowl rub together the chilled butter, remaining sugar (75g), remaining flour (75g) and 1/2 tsp cinnamon, plus a pinch of salt to form clumpy crumbs.
  7. Stir in the flaked almonds and then sprinkle 2/3 of the crumble over the cake.
  8. Lay the cut apricots on the topper and scatter remaining crumble around them.
  9. Bake in the oven for 1 hour until risen and golden.
  10. Allow to cool for 20 minutes before removed them and cutting them.
  11. Serve cake at room temperature with a drizzle of vegan cream of your choice or ice-cream.


This tray bake works well using gluten free flour (I use Doves Farm Self-raising).  Follow the same quantities as above with the addition of 1 tsp of xanthum powder.


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