Description
Figs stud the batter of this simple vegan and gluten free cake that is baked in a skillet. Once baked, the figs turn into lovely sweet and jammy pockets of flavor! Serve this cake with a dusting of powdered sugar or with a scoop of vanilla ice cream.
Ingredients
- coconut oil for greasing the skillet
- 6–7 large figs, either sliced or cut into small wedges (you want about 1 cup total)
- 30g coconut sugar, plus 1 tsp, divided
- 100g chickpea flour
- 30g almond meal/flour
- 1 1/2 tsp baking powder
- pinch of sea salt
- 1/4 tsp cinnamon
- zest of 1 small lemon
- 140g almond milk (or other plant milk of your choice)
- 1 tsp lemon juice or apple cider vinegar
- powdered sugar or ice cream for serving
Instructions
Preheat your oven to 350 degrees. Grease a 6-inch cast iron skillet or cake pan well with coconut oil. Arrange about 3/4 of the figs on the bottom of the skillet, then sprinkle them with 1 tsp of coconut sugar. In a bowl, whisk together the flours, baking powder, salt, cinnamon, and lemon zest. Add the almond milk and lemon juice and mix until a smooth and thick batter forms. It should resemble pancake batter. Pour the batter into the skillet over the figs. Then, arrange the remaining figs on the top of the batter. Bake the cake for 20-25 minutes until a tester comes out clean and the sides of the cake have pulled away from the pan. Makes 4-6 servings.
Sprinkle with powdered sugar or top with a scoop of ice cream before serving. Store leftovers in an airtight container and eat within one day.
Notes
- I wanted to keep mine small so I used my 6-inch cast iron skillet. You can also use a cake pan or baking dish of a similar size.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: dessert