Almond Fig CakeCourse: DessertCuisine: ItalianDifficulty: Medium
A gorgeous Italian-inspired Vegan/Plant-Based Almond & Fig Cake that tastes delicious on its own or served with vanilla ice cream.
The equivalent of 4 eggs
8 Tablespoons Aquafaba (or the equivalent of 4 egg whites )
150 grams brown sugar
1 teaspoon ground cinnamon
50 grams cane sugar
150 grams almond flour
100 grams all-purpose flour
16 grams baking powder
1 teaspoon cornstarch
1/2 cup Olive Oil
1/2 teaspoon salt
4-6 fresh figs, sliced – In the above recipe photo the figs are only cut in half, but I found it worked much better when they were sliced in 3 or 4.
- Preheat your oven to 180 degrees Celsius (or 350F) and line a 26cm springform pan with baking paper. If your cake pan is smaller, that’s okay. Just be sure to space the fruit a little more widely so that the batter can cook properly.
- To the bowl with the egg replacer, add sugar and beat until frothy.
- Add vanilla, cinnamon, salt, and olive oil and mix well.
- Sift in the baking powder and cornstarch
- Add the almond flour and all-purpose flour and mix well.
- Beat (or whisk by hand) the aquafaba until it forms peaks that hold their shape in the bowl.
- Gently fold aquafaba into the cake batter being mindful to fold it in thoroughly but carefully so as to brake as few of the air bubbles as possible.
- Pour into a parchment-lined cake pan.
- Bake the cake for 10 minutes
- Lay the fig slices gently on the top of the cake, so that they don’t sink into the cake.
- Sprinkle a little brown sugar on top to help them caramelise (optional).
- Bake in the oven until the top is golden and the centre doesn’t wobble, about 45 minutes to an hour.
- Allow cake to cool to room temperature before serving.