Loaf Cake with Dried Apricots and Date Frosting
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Loaf Cake with Dried Apricots and Date Frosting

Prep Time20 mins
Cook Time40 mins
Total Time1 hr


For the cake:

  • 120 g dried apricots, chopped
  • 2 eggs
  • 35 g coconut flour
  • 15 g cornstarch
  • 60 g rye flour
  • 80 g brown sugar
  • 60 g white sugar
  • 50 ml olive oil
  • 100 g full fat plain yogurt
  • 1,5 teaspoon baking powder
  • zest of 1 untreated orange, or vanilla extract

For the frosting:

  • 20 dates, pitted
  • 100-120 ml hot water, about 1/2 cup



  • Preheat oven to 180 degrees C (350 degrees F). Grease a 1l loaf tin and line it with a sheet of baking paper.
  • In a bowl combine coconut flour, rye flour, baking powder and cornstarch. Stir and set aside.
  • In a large mixing bowl with an electric mixer beat eggs and the two kinds of sugar until the mixture increases its volume significantly. Add olive oil, yogurt and orange zest (or vanilla extract) and beat shortly at a lower speed, until absorbed.
  • Gradually add the dry ingredients, mixing gently with a rubber spatula. At the end gently fold in the chopped apricots.
  • Transfer the batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean. Let cool for 20-30 minutes before frosting and serving it.


  • In a food processor puree the dates, adding gradually some of the water, until almost smooth. Frost the top of the cake with the date frosting.
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