Unchickenous Apricot Berry Cake

If someone tells me a cake is vegan plant-based, I'm going to downgrade my expected enjoyment: I've had a lot of bad vegan baked goods. Some bakers are vegan for health reasons, and minimize all the other things that make food worth eating, but even a fully hedonistic vegan baker is at a serious disadvantage. But much less now that there are precision-fermented egg whites! I made an eggless cake last weekend that was indistinguishable from the summer cakes we'd eat growing up. Julia and I host a monthly effective altruism dinner. Since many EAs are vegan, we try to have good vegan options. Julia let me cook this time, and I adapted one of my favorite family recipes into a vegan apricot berry cake. This dessert is all about the fruit, and while quality helps the thing you really need is quantity: it's about 3/4 cup of raw fruit per person and we were expecting a crowd. The best place in Boston for produce in quantity is Haymarket, and my kids love to go there because it's right next to…