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Apricot Streusel Beer Loaf Cake

Apricot Streusel Beer Loaf Cake (vegan)

I do this every time. I see an ingredient and I can’t let it go like a normal person. Most people would arrive at house flanked with apricot trees and think that sampling a couple right off the tree sounds like a good idea. I don’t let the barrels of ripe apricots lie after that, I become just so slightly obsessed that I feel as if making something with them is an actual need.

Cake? Pie? Homemade Poptarts?! I can’t just be normal and eat them.  I also don’t want to spend the entire day making my typical disastrous cooking mess in a kitchen that isn’t mine so I have to keep this obsession in check. So I made this Apricot Streusel Beer Loaf Cake, because everyone loves a loaf cake since we can just pretend it’s bread and eat it without guilt. It’s apricot bread! 

This one also has fruit so it’s totally healthy(ish). Just trust me 😉. Also, you should have a beer, you deserve a beer.  

Apricot Streusel Beer Loaf Cake (vegan)



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup granulated sugar
  • 1 cup pilsner or pale lager beer
  • ½ cup coconut oil melted
  • 1 ½ cups chopped apricots
  • 1 teaspoon vanilla extract

Streusel Topping:

  • 1/3 cup all-purpose flour
  • 2 tablespoon cornstarch
  • ¼ cup brown sugar
  • 2 tablespoons white sugar
  • ½ cup chopped pecans
  • 1/3 cup rolled oats
  • 1/3 coconut oil melted


  • Add the flour, baking powder, baking soda, salt and sugar to a mixing bowl, stir to combine. Add the beer, coconut oil, apricots and vanilla, stir to combine.
  • Pour into a 1.5 quart loaf pan that has been sprayed with cooking spray.
  • In a small bowl stir together all the streusel ingredients. Add the streusel to the top of the loaf in an even layer.
  • Bake for 60 -70 minutes or until the top springs back when lightly pressed.
  • Allow to cool before removing from the pan, slicing and serving.

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