Squidgy Chocolate Apricot Loaf Cake
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12
A beautifully moist loaf cake made with dried apricots, dark chocolate, coconut oil and honey. Perfect for afternoon tea or after dinner with a scoop of vanilla ice cream.
  • 225g dried unsulphered apricots
  • 100ml boiling water
  • 60g natural yoghurt
  • 4 tbsp coconut oil, melted, plus extra for greasing
  • 1 large egg
  • 60g light brown muscovado sugar
  • 3 tbsp runny honey
  • 115g white spelt flour
  • 1 heaped tbsp cocoa powder
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • pinch salt
  • 150g dark chocolate, roughly chopped
  1. Preheat the oven to 170 degrees C/150 C fan. Lightly grease a 1kg loaf tin with coconut oil and line with baking parchment.
  2. In a small saucepan, bring the apricots and boiling water to the boil and cook for 2 minutes so that the apricots start to soften. Remove from the heat.
  3. In a blender, whizz together the apricots and water, yoghurt and coconut oil to form a smooth, loose paste.
  4. Transfer the ingredients to a large bowl and whisk in the egg, sugar and honey.
  5. In a separate bowl, sift together the flour, cocoa, baking powder, bicarbonate of soda and salt. Fold the dry ingredients into the wet, followed by the chocolate.
  6. Scrape the mixture into your prepared tin and bake for 50 - 60 minutes, or until a skewer inserted in the middle comes out clean.
  7. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  8. Serve in thick slices. Will keep in an airtight container for several days.
Recipe by thelittleloaf at https://www.thelittleloaf.com/2015/09/15/squidgy-chocolate-apricot-loaf-cake/