Almond Fig Cake

Recipes
Written By Chloe Crane-Leroux

Servings: one 9-inch cake (6-10 servings)
Time: 40 min | Prep: 10 min | Cook: 30 min

INGREDIENTS

  • 3/4 cup all-purpose flour

  • 1 cup almond flour

  • 1 cup light brown sugar, plus 2 tablespoons light brown sugar for topping

  • 2 teaspoons baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon sea salt

  • 5 tablespoons vegan butter, melted, plus more for greasing pan

  • 3 tablespoons egg replacer (or 3 tablespoons flaxmeal) mixed with 6 tablespoons water)

  • 1/3 cup almond milk 

  • 2 tablespoons maple syrup

  • 1/4 cup sliced almonds

  • 8 figs, sliced in half

RECIPE

Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter and set aside.

In a large mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, light brown sugar, baking powder, ground cinnamon, and sea salt. Stir well to ensure they are evenly mixed.

In a separate small bowl, combine the wet ingredients: melted vegan butter, almond milk, egg replacer (or flaxmeal mixture), and maple syrup. Mix until well combined.

Pour the wet ingredients into the bowl with the dry ingredients. Stir together until the mixture forms a smooth batter.

Pour the batter into the greased cake pan, spreading it evenly with a spatula.

Sprinkle the sliced almonds on top of the cake. Arrange the sliced figs on top of the batter, pressing them gently into the batter. Sprinkle the 2 tablespoons of light brown sugar evenly over the figs.

Place the cake pan in the preheated oven and bake for approximately 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

Once the almond fig cake has cooled, slice it into wedges and serve.

 
Chloe Crane-Leroux
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