Slow Cooker Apricot Spelt Loaf Cake

Slow Cooker Apricot Spelt Loaf Cake

Through this week I’ve seen lots of signs of spring in the form of daffodils and even the odd tulip, but down here in Surrey and London the days have still been quite cold. The sight of the cherry blossom though has now convinced me that spring has arrived! Now the weather just needs to take note. Hurry up please! Time for a slice of my slow cooker apricot spelt loaf cake in the meantime.

Cherry blossom

Because of the chilly weather (that’s my excuse anyway), I made a cake this week for afterschool snacks for a boost of energy. My children love dried fruit, in particular apricots, so adding them to the cake seemed a good idea.

I’ve chosen to use wholemeal spelt flour here, it has a great taste and wholemeal grains are so much better for you than refined grains. I’ve also read that spelt is an ancient form of wheat which contains less gluten and may be tolerated better by people with wheat intolerance. Here I’ve chosen to use it as it tastes good and gives a lovely colour. I’ve also used coconut oil in place of butter for this recipe, again this swap has health benefits, and I also find that coconut oil performs just as well as butter.

Slow cooker apricot spelt loaf cake

The mixture I’ve used here is rather like a muffin recipe, as you mix the wet ingredients into the dry. It also has lower proportions of fat and sugar than you’d get in a typical cake. Just right for an afternoon snack or little treat with a cuppa.

Why bake in your slow cooker you might ask? Of course this cake can also be made in the oven, but I like to bake in the slow cooker for several reasons:

  • It is much cheaper to run a slow cooker than an electric oven (only 1-2 p per hour approximately)
  • You can forget about it and get on with other things while it bakes
  • The cakes turn out very moist
  • It can be fun!

Slow cooker apricot spelt loaf cake

The cake turned out to be very tasty, even though it caught a little on some edges we found those crunchy bits tasted great! Definitely one I would make again if I had visitors popping in for tea.


  • 325 g spelt flour
  • 2 tsp baking powder
  • Pinch of salt
  • 100 g coconut oil, melted
  • 85 g golden caster sugar
  • 2 eggs
  • 250 ml milk at room temperature
  • 115 g dried apricots, chopped and dusted with flour


  1. Sift the flour, baking powder and salt into a large bowl.
  2. Stir in the sugar.
  3. Melt the coconut oil by heating it gently in a pan or in the microwave. Keep it a little warm so it doesn’t solidify again.
  4. Place the milk and eggs in a jug and beat them together.
  5. Add the warm melted coconut oil to the milk and eggs and mix well.
  6. Fold the wet ingredients into the dry ingredients until just combined.
  7. Stir in the chopped apricots (dust them in flour first to stop them sinking in the cake as it bakes).
  8. Line your slow cooker pot with either baking paper or a large cake case (available in pound shops etc).
  9. Pour the cake mixture into the lined pot. Slow Cooker Apricot Spelt Loaf Cake
  10. Replace the lid, after adding a tea towel under the lid to stop condensation dropping onto the cake. You could also use paper kitchen towel.
  11. Cook on high for one to two hours, until a skewer or knife comes out clean. If the edges start burning, you could turn the slow cooker down to low after the first hour to finish it off.
  12. Once done, turn the slow cooker off and allow it to cool. Use the edge of the baking paper or cake case to pull the cake out of the slow cooker.

For more spelt recipes, how about one of these:

Or perhaps one of these fruity ideas: 

Pin for later!

Slow cooker apricot spelt loaf cake - bake this delicious, healthier cake in your crockpot today

Linking up with Supergolden Bakes:


Casa Costello

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[…] which I am sooo hooked on! 18. Moist and full of whole grain goodness is Baking Queen 74’s Slow Cooker Apricot Spelt Loaf 19. Chocolate is not compulsory at Mummy Whiskers over Easter – they celebrated with a […]

OOh I love the cherry blossom season -just a pity it doesn’t last longer. I am once again in awe of your slow cooking skills. Thanks for joining in again with #Bakeoftheweek x


I love baking with spelt flour it lends such a nice nuttty taste (though it spreads a bit flat on yeasted bakes). The arrival of spring definitely has me baking more (as if I needed an excuse!) I just love being able to see out of my kitchen into the garden finally and spotting the birds and flowers. #CookBlogShare

I love using my slow cooker but haven’t used it for a cake. I will definitely be trying it! This looks delicious x #bakeoftheweek


This looks lovely, I still haven’t tried to make a cake in my slow cooker but this has tempted me #bakeoftheweek

That looks incredible and unlike wheat I can digest spelt. Will be making this, reckon it would be good for breakfast too! Thanks for linking up to #tastytuesdays x


I am getting serious round slow cooker envy seeing all your fabulous cake recipes. I can’t remember the last time I had apricots in a cake so really need to fix that! Thanks for linking to my Banana Cake:-)

Looks delicious and as you say very little fat and sugar!

I really need to get me a slow cooker… 🙂

Eeeek to that cherry blossom!!! Sadly cherry trees won’t grow on our land for some bizarre reason, but if they did they’d be everywhere!
I’ve never baked in my slow cooker, but you’ve got me really interested in giving it a try 🙂
Janie x

Looks amazing Lucy!!