Fall has arrived with crisp mornings and cool nights. Now that the days are getting shorter, I am feeling like settling in for some serious baking. This Vegan Autumn Fig Cake is light and slightly sweet and great as either a breakfast cake or as a dinner dessert. You can’t go wrong either way! Add some ice cream and now you have a party dessert!
- Prep Time: 15m
- Cook Time: 1h 10m
- Total Time: 1h 25m
- 1 1/2 c all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 c non-dairy margarine
- 1 c plus 2 T sugar, divided
- 1 egg replacer egg
- 1 tsp. vanilla extract
- 1/2 c non-dairy milk
- 16 Mission figs
- Preheat oven to 350 degrees. Grease a 9-inch springform pan or pie pan. Mix egg replacer and set aside.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt and set aside.
- Using an electric mixer with a paddle attachment, cream the butter and 1 cup of the sugar, 3-4 minutes until it is light and fluffy. Add the egg replacer and vanilla and beat on low speed until it is mixed. Slowly add the flour mixture, alternating with the non-dairy milk until it is combined.
- Pour the thick batter into the springform pan and smooth the top with a spatula. Cut the stems off the figs and slice in half. Arrange the figs on top of the batter, flat side up in a circular pattern. Sprinkle the remaining 2 tablespoons of the sugar over the top.
- Place in the oven and bake 60-70 minutes until the top is golden and the center comes out clean.
- Once the cake is out of the oven, run a knife around the edges to remove the springform pan. You can leave the bottom on and cool on a wire rack.