Vanilla Walnut Fig Cake

VG - GF - RF
Serving Size:

This vegan, gluten free and refined sugar free fig cake is perfectly paired with an afternoon cup of tea! Flavored with vanilla, cinnamon and chopped walnuts, this cake is fresh and cozy, perfect for the transition from summer to fall!

  • 2 cups gluten free baking flour
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 ¼ cup non-dairy vanilla milk
  • ½ cup melted coconut oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp vanilla extract
  • ½ cup chopped walnuts
  • 6-8 ripe figs
  • Top with a drizzle of date syrup, agave or maple syrup

Serving Suggestion:

  • Perfect with a hot cup of tea
  • Non-dairy whipped cream or non-dairy ice cream
  • Drizzle of date syrup

How To:

  1. Preheat your oven to 350 degrees. While the oven is preheating, combine all dry ingredients excluding chopped walnuts in a large mixing bowl. Whisk to combine.
  2. To the same bowl add your wet ingredients, non-dairy milk, melted coconut oil, apple cider vinegar and vanilla extract. Whisk until fully combined.
  3. Next, fold in your chopped walnuts. Pour mixture into a greased cake pan. Top with halved ripe figs, pressing them halfway into the batter.
  4. Place in your oven and bake for 35-40 minutes, or until the top is golden brown and the toothpick test comes out clean.
  5. Remove from the oven and let cool for 20-30 minutes. Serve warm with date syrup drizzle, hot tea or vanilla ice cream, perfect for any breakfast or dessert!

a sip

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