Fudgy Apricot Torte

I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten!

I spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it worth going back for third helpings.



  • 2 cups soy milk
  • 2 tsp apple cider vinegar
  • 1 1/2 cups coconut sugar
  • 2/3 cup olive oil
  • 2 tsp vanilla
  • 1/2 tsp almond extract
  • 2 cups flour
  • 2/3 cup cocoa
  • 1 Tbsp baking powder
  • 1/2 tsp salt


  • 1/2 cup coconut milk
  • 2 cups dairy-free chocolate chips
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/4 cups unrefined icing sugar


  • 3/4 cup apricot or peach jam to spread between the cake layers


In a large bowl, mix the soy milk and apple cider vinegar together. Let it sit for 5 minutes to curdle, then add in the brown sugar, olive oil, vanilla and almond extracts. Mix well with a whisk, if you have one.

In a medium bowl, mix together the flour, cocoa, baking powder, and salt. Gradually stir the dry ingredients into the wet ones and mix with a whisk until smooth.

Split the batter evenly into two greased 9″ circle pans or one long 9×13′” pan. Bake at 350F for 30 minutes (40 minutes for a 9×13″ pan) or until a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool for at least 15 minutes, then turn them out of the pans and make sure they’re completely cool before decorating them.

While the cakes are baking and cooling, make the frosting. In a double-boiler, melt the chocolate chips. Remove from the heat and cool for 5 minutes, then stir in the coconut milk, vanilla, and icing sugar to your desired consistency. Remember that it will still thicken up as the chocolate cools.

Cover the frosting and put it in the fridge for about 1/2 hour to solidify (or 5 minutes in the freezer).

On your serving plate, put the first cake face down so the flat side is up (if you used a 9×13″ pan, first cut the cake in half and then use the two halves as the layers).

Spread the apricot jam over the cake, with a bit of frosting if you like, then put the other cake on top, with the flat side down. Spread the frosting all over the cake with a flat knife or spreader.

Decorate as you like, with powdered sugar, mint leaves, edible flowers, dabs of jam, or whatever you have on hand. Store in the fridge for about an hour if you can to firm it up before serving. Enjoy a big slab of your lovely moist vegan chocolate cake for a special day or any day! ❤️


If a part of you is somehow in pain or suffering today, sometimes it can help to focus for a minute on all the parts of your body or life that are NOT in pain – maybe your elbow, or your left middle toe, or the skin around your belly button.

It can often be the case that 95% of our body or life is feeling just fine, but the 5% that hurts takes up all our attention.

Remembering the parts that are happy and peaceful can bring us a bit of relief.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Fudgy Apricot Torte”

  1. maitricookswithlove Avatar

    The best celebration cake!

  2. maitricookswithlove Avatar

    LinkedIn comment from Chef Rene: Yum! We love a good treat!

  3. maitricookswithlove Avatar

    Instagram comment from Chef Jackson: So tempting! 😍

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