I’ve had this cake in mind since the first fig of the season started to ripen on the tree.
This was actually my second attempt. A month or two ago I made a similar batter but tried to do a type of upside-down bourbon fig thing. I got distracted, the bourbon-butter bottom burned, and I still ate the top. It was nothing to blog about.
This, on the other hand, turned out perfect.
| Coconut Flour Vanilla Fig Cake |
Prep time: 8 mins
Cook time: 35 mins
Total time: 43 mins
Serves: 6-8
Sugar free, gluten free
Ingredients
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- pinch of salt
- vanilla scraped from one bean (or a splash of vanilla extract but I highly recommend the bean)
- 1/3 cup yogurt
- 1/2 cup honey
- 1/4 cup coconut milk
- 4 eggs
- 6-8 fresh figs
- coconut oil for the cake pan
Instructions
- Preheat oven to 350*
- In a medium mixing bowl whisk together the flour, baking soda, and salt. Add vanilla, yogurt, honey, coconut milk, and eggs and whisk until smooth. Pour into an oiled 9 inch cake pan and smooth the top, batter will be very thick. Press figs into batter and bake for 30-35 minutes. Remove from oven as soon as the sides begin to turn golden and the center is set.
I dreamed of serving this with some coconut whipped cream but I had to settle for some strained yogurt mixed with honey and fig bourbon because I used the last of the can for the cake.
Coconut flour cake is the perfect four season dessert to me; light enough for Spring and Summer with a richness that satisfies in the cooler months.
I honestly don’t know if I’ve ever eaten a fig… but I do know I’ve never met a cake I didn’t like.
I was thinking this would work beautifully with slices of peaches or pear too!
Ummmmm, can you tell the Husband for me that we have had dried figs in the pantry FOREVER now. Red bag. They say “figs” on the front.
We do have fresh local peaches in the house and all of these ingredients except the vanilla bean. Have you ever done a post on vanilla beans? I am starting to become more interested in homemade extract too. Not too sure on storage and shelf life of vanilla beans though. I just read a post the other day recommending a 1/2 pound bag from amazon which was about 50 beans. I might need some inspiration to use up that many…
Ha! Classic husband, Tate does the same thing.
I just bought vanilla beans for the first time and made some extract, doing a post on it next week!
By the way, my ten month old LOVES your coconut flour pancakes! I sub coconut oil in for the banana to get a little extra fat in him but he goes nuts for the things. Mike gets pretty excited too since one batch feeds all three of us for breakfast. Have you ever frozen them before? I think I am going to try that soon for quick baby breakfasts. A blogger I follow recommended a frozen pancake product which was $2.50 (on sale I might add) for 6 small pancakes. And they weren’t nearly as good.
I think they’d freeze beautifully! Give it a go and let me know. 🙂 (love that he loves them!)
Thanks for the follow on Twitter! I am really loving your recipes, pictures and overall look of the blog!
Coconut flour, coconut milk, coconut yogurt and coconut oil… This cake is perfect for a coconut lover like me!!!
No fresh figs for the topping so I added lemon zest to the batter and topped with a lemon glaze! So light and tasty… Thank you!
i love figs – this looks delicious. Your coconut flour recipes are the best. I think I forgot to tell you how much we loved the lemon muffins.
Yay! So glad you like the muffins!