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RECIPE
10 INGREDIENTS8 STEPS1HR 20MIN

Dairy-Free, Nut-Free, Soy-Free Apricot Water Cake

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Made with water, this cake is super moist and soft. Dairy-free and nut-free, it is also perfect for people with food intolerance.

1HR 20MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1 1/3 cups
1/2 cup
Cake Flour
3/4 cup
Brown Sugar
3
Organic Eggs
1 Tbsp
Baking Powder
1/2 cup
Melted  Coconut Oil
1/2 cup
Water
to taste
to taste
Powdered Confectioners Sugar
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Nutrition Per Serving
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CALORIES
354
FAT
17.5 g
PROTEIN
6.4 g
CARBS
45.5 g

Directions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In the bowl of your electric mixer, beat Organic Egg (3) and Brown Sugar (180 gram) until light in color.
Step 3
Gently stir in Baking Powder (15 gram) and Vanilla Extract (1/2 teaspoon). Then slowly incorporate Whole Wheat Flour (170 gram), Water (130 milliliter), Cake Flour (80 gram), and Coconut Oil (130 milliliter).
Step 4
Slice up some Apricot (to taste) and lightly dust them in additional flour. Gently fold them into the batter.
Step 5
Oil a ring-form pan and dust with flour. Pour in the batter.
Step 6
Bake for about 1 hour.
Step 7
Take out the cake from the oven and allow for it to cool down completely.
Step 8
Remove the cake from the pan and dust it with Powdered Confectioners Sugar (to taste).

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Nutrition Per Serving
Calories
354
% Daily Value*
Fat
17.5 g
22%
Saturated Fat
13.3 g
66%
Trans Fat
0.0 g
--
Cholesterol
66.6 mg
22%
Carbohydrates
45.5 g
17%
Fiber
2.6 g
9%
Sugars
23.3 g
--
Protein
6.4 g
13%
Sodium
228.7 mg
10%
Vitamin D
--
--
Calcium
76.8 mg
6%
Iron
1.6 mg
9%
Potassium
74.0 mg
2%
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