vanilla fig cake

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.