sugar free

Vanilla Fig Cake

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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
  1. Preheat oven to 350*
  2. 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.

Lemon Love

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A rainy Sunday lead me directly into the kitchen for a little baking and catching up on The Splendid Table.

Spring has come so early (wait, did we even have a winter?) to Central Virginia this year that I wanted to savor what may be my last opportunity to use the oven until pumpkin season.  Soon enough even the top burners will cause me to break a sweat and I will be relegated to salads and grilling.

But yesterday was dark and stormy and perfect for baking.

Yet Spring was still on my brain as cherry blossoms fluttered through the air, snowing down on the yard as the rain gently pulled them off the branches.

So I compromised and made a very Spring-inspired muffin while spending a winter-like morning in the kitchen.

I’m calling them muffins but they could easily be transformed into cupcakes with a little icing.

Coconut Lemon Muffins

Gluten free, grain free, refined sugar free

Makes 6

Prep time: Less than 15 minutes Bake time: 50-60 minutes

Preheat the oven to 350*

[These babies take a long time to bake so I highly recommend doubling up on your oven and throwing some potatoes/tofu/kale chips/lasagna/whathaveyou in there as well for more energy efficiency]

Ingredients

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/3 cup plain yogurt
  • 1/2 cup honey
  • zest and juice from 1 lemon
  • 3 tablespoons melted coconut oil
  • 1 tablespoon vanilla
  • 4 eggs
  • 1/2 Meyer lemon, thinly sliced (optional*)
  1. whisk first three ingredients (the dry) together.
  2. stir in the wet, except the eggs
  3. add eggs and Meyer lemon if using (pictured below)
  4. stir until batter is smooth and even
  5. butter or coconut oil six muffin cups
  6. divide batter evenly between cups and put on top rake in the oven
  7. start checking after about 45 minutes, muffins are done when edges are brown but not black
  8. let cool in the muffin tin for about 10 minutes before removing and finishing cooling on a rack

Without gluten to hold them together these muffins are a little more delicate than most but they are moist and very reminiscent to cheesecake, thanks to the combo of lemon and vanilla.

*The Meyer lemon adds an extra burst of citrus and a nice little texture to the muffins but it is bitter with the peel and all so if that doesn’t appeal to you leave it out.

If you want to run with the cheesecake theme I fully support whipping up a cream cheese frosting. 🙂

Time to go plan my dance class! #iwillmovetoday