My mom has a fig tree that just won’t quit right now. It is just shelling out softball sized figs that are as sweet as honey by the dozen- and these are way better figs than the ones at my house. Basically I have been eating as many as my stomach can hold all weekend.

Fig ALmond Cake

I also decided to try and be helpful and make dessert one night. My mom requested a cake with lots of fruit and nuts in it- which obviously made me gag. I am not really like a “fruit cake” type of gal- and my mom is so into that kind of thing (like she wants to put raisins in every baked good- not ok.)

Fig ALmond Cake

But this time, I used slivered almonds and ripe figs to dress up a really simple “faux” buttermilk cake. The base of this cake is the vegan gluten free version of this cake. We make different versions of this all the time, with each family member having a different favorite variety. It really has great texture and is not too sweet- making it perfect for anything from breakfast to afternoon snacks to dessert.

Fig ALmond Cake

The combination of figs and almond was really nice too- it is a lovely way to use up the early fall figs. Plus it just made the prettiest rustic cake. Allthough my mom would have liked to see about a pound more weird fruits and nuts and stuff in there- I liked this more basic version- but that is the great thing about this recipe, feel free toad raisins to your hearts content….

Fig ALmond Cake

 

Recipe: Fig Almond Cake (gluten free and vegan)

Ingredients

  • 1 cup coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons almond extract
  • 2 cups All Purpose Gluten Free Flour (make sure it is xanthum gum free- I prefer Bobs Red Mill )
  • ¾ cup sugar (or beet sugar)
  • 3 teaspoons baking powder
  • 1 teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • ¼ cup coconut oil, melted
  • 1/3 cup slivered almonds
  • 4-5 large ripe figs cut in half

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9inch round cake pan with coconut oil spray.
  2. Ina small bowl, combine the coconut milk and the apple cider vinegar and set aside.
  3. In a medium mixing bowl, combine all of the dry ingredients. Add the melted coconut oil and start mixing into the dry ingredients.
  4. Add the coconut milk mixture to the bowl and the almond extract. Stir until you have a smooth batter.
  5. Gently fold in half of the almonds.
  6. Pour the batter into the prepared cake pan and gently smooth out the batter. Arrange the figs on top and then sprinkle with remaining almonds.
  7. Bake the cake for about 25-30 minutes at 350 degrees or until a toothpick inserted comes out clean.
  8. Let cool and then slice and serve with powdered sugar.
  9. 350 degrees- 25 minutes.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

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Categorized: Breakfast, Dessert, Recipe Index, Vegan
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My mom has a fig tree that just won’t quit right now. It is just shelling out softball sized figs that are as sweet as honey by the dozen- and these are way better figs than the ones at my house. Basically I have been eating as many as my stomach can hold all weekend.

Fig ALmond Cake

I also decided to try and be helpful and make dessert one night. My mom requested a cake with lots of fruit and nuts in it- which obviously made me gag. I am not really like a “fruit cake” type of gal- and my mom is so into that kind of thing (like she wants to put raisins in every baked good- not ok.)

Fig ALmond Cake

But this time, I used slivered almonds and ripe figs to dress up a really simple “faux” buttermilk cake. The base of this cake is the vegan gluten free version of this cake. We make different versions of this all the time, with each family member having a different favorite variety. It really has great texture and is not too sweet- making it perfect for anything from breakfast to afternoon snacks to dessert.

Fig ALmond Cake

The combination of figs and almond was really nice too- it is a lovely way to use up the early fall figs. Plus it just made the prettiest rustic cake. Allthough my mom would have liked to see about a pound more weird fruits and nuts and stuff in there- I liked this more basic version- but that is the great thing about this recipe, feel free toad raisins to your hearts content….

Fig ALmond Cake

 

Recipe: Fig Almond Cake (gluten free and vegan)

Ingredients

  • 1 cup coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons almond extract
  • 2 cups All Purpose Gluten Free Flour (make sure it is xanthum gum free- I prefer Bobs Red Mill )
  • ¾ cup sugar (or beet sugar)
  • 3 teaspoons baking powder
  • 1 teaspoon xanthum gum
  • ½ teaspoon kosher salt
  • ¼ cup coconut oil, melted
  • 1/3 cup slivered almonds
  • 4-5 large ripe figs cut in half

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9inch round cake pan with coconut oil spray.
  2. Ina small bowl, combine the coconut milk and the apple cider vinegar and set aside.
  3. In a medium mixing bowl, combine all of the dry ingredients. Add the melted coconut oil and start mixing into the dry ingredients.
  4. Add the coconut milk mixture to the bowl and the almond extract. Stir until you have a smooth batter.
  5. Gently fold in half of the almonds.
  6. Pour the batter into the prepared cake pan and gently smooth out the batter. Arrange the figs on top and then sprinkle with remaining almonds.
  7. Bake the cake for about 25-30 minutes at 350 degrees or until a toothpick inserted comes out clean.
  8. Let cool and then slice and serve with powdered sugar.
  9. 350 degrees- 25 minutes.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)