Vegan apricot jam cake

Vegan Apricot Jam Cake

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Welcome to the world of sweet delights, where today I will share with you a recipe for a vegan apricot jam cake, easy to prepare and with an absolutely divine taste! This cake is not just a dessert, but also a story about how simple ingredients can transform moments of indulgence into a true celebration of flavors.

A brief history of vegan cakes
Vegan cakes emerged from the need to cook without animal-derived ingredients. Over time, home cooks have found ingenious solutions to create delicious desserts that respect these restrictions. This apricot jam cake is a testament to creativity and passion for cooking, bringing joy to our tables even during fasting days.

Ingredients needed
To prepare this delicious cake, we need the following ingredients:

For the layers:
- 12 tablespoons sugar
- 1 tablespoon honey
- 12 tablespoons oil
- 20 tablespoons water
- 1 teaspoon ammonium mixed with a tablespoon of apple cider vinegar
- 3 tablespoons tomato paste dissolved in water
- Vanilla essence
- Grated lemon zest

For the cream:
- 2 cups water
- 12-13 tablespoons semolina
- Juice of 1-1.5 lemons
- 1 pack margarine
- 320 grams powdered sugar

For the filling:
- 1 jar apricot jam (or peaches, as preferred)
- 1 cup ground walnuts (not too fine)
- 3-4 tablespoons cocoa
- 1 small bottle of rum essence

Preparing the cake
Now that we have all the ingredients ready, let's get to work!

1. Preparing the layers
In a large bowl, combine the sugar, honey, oil, and water. Mix well until the sugar is completely dissolved. Add the ammonium mixed with vinegar, the dissolved tomato paste, and the vanilla essence. Mix again. You should obtain a homogeneous and slightly more fluid mixture.

2. Dividing the dough
Divide the mixture into four equal portions. These will become the layers of the cake.

3. Baking the layers
Preheat the oven to 180°C (350°F). Line the bottom of a tray with baking paper and pour the first portion of dough. Bake for 8-10 minutes, until the layer becomes slightly reddish-brown. Repeat the process for the other portions. The layers should not be overbaked, so they can easily detach from the bottom of the tray.

4. Preparing the cream
In a pot, bring the 2 cups of water to a boil. Add the semolina and lemon juice, stirring constantly to avoid lumps. Boil for 5 minutes, then let it cool.

5. Margarine cream
In another bowl, beat the margarine together with the powdered sugar until it becomes a fine paste, preferably using a mixer. When the semolina has completely cooled, add a tablespoon of it to the margarine cream, mixing continuously. After all the semolina is incorporated, place the cream in the refrigerator to firm up.

6. Preparing the filling
In a bowl, mix the apricot jam with the ground walnuts, cocoa, and rum essence. This will give a wonderful taste to the cake.

7. Assembling the cake
On a platter, place the first layer of dough, followed by a layer of cream, then the filling with jam. Repeat the process with the next layers, alternating between cream and filling. The last layer will be covered with the remaining cream.

8. Finishing the cake
Dust the cake with powdered vanilla sugar. Let the cake sit in the refrigerator for at least 2 days to allow the flavors to blend.

Useful tips
- Use quality apricot jam for a rich taste.
- If you prefer a more intense flavor, add a bit more rum essence to the filling.
- You can experiment with other types of nuts, such as hazelnuts or almonds, to offer a different flavor profile.
- The vegan apricot jam cake pairs perfectly with a cup of green tea or fresh lemonade.

Nutritional information
This cake is a delicious vegan option, with a moderate calorie content. Each serving has approximately 180 calories, being rich in carbohydrates and healthy fats from the nuts. Semolina adds a source of fiber, while the apricot jam is full of vitamins and antioxidants.

Frequently asked questions
1. Can I use other types of jam?
Yes, you can replace apricot jam with peach, plum, or even raspberry jam, depending on your preferences.

2. How can I store the cake?
The cake keeps well in the refrigerator, covered with plastic wrap, for up to a week.

3. Is this recipe suitable for vegans?
Yes, this cake contains no animal-derived ingredients, making it perfect for a vegan diet.

4. Can I add other flavors to the cream?
Absolutely! You can add orange zest or even almond essence for an interesting flavor.

I wish you happy cooking and enjoy every bite of this vegan apricot jam cake! Enjoy!

 Ingredients: 12 tablespoons of sugar - 1 tablespoon of honey - 12 tablespoons of oil - 20 tablespoons of water - 1 teaspoon of ammonia dissolved with 1 tablespoon of apple cider vinegar - 3 tablespoons of tomato paste dissolved in water - vanilla essence - grated lemon peel