Autumn is finally upon us. With Fall being my favorite season, you can imagine how excited I am for the upcoming few months. Carving pumpkins…drinking apple cider…wearing warm sweaters…the possibilities are endless. Of course, I must accentuate my Fall activities with as many Fall flavors and treats as possible. And while last week I gave you the recipe for Vegan Orange Pumpkin Cakes and the week before I gave you Vegan Sweet Potato and Sage Biscuits, I’ve decided to try out a new Fall flavor: Figs! I really hadn’t cooked with figs before this recipe and I’m very happy with how they turned out. So, get excited to try this Vegan Autumn Fig Cake!
Just like every other recipe, I’m going to tell you a little bit about the allergy friendly substitutions I made in this recipe. However, I was thinking for future recipes, I should just make a separate post about our opinions on certain allergy friendly substitutions and link it in each recipe. Let me know if you think this is a good idea!
My favorite types of egg-replacer are Bob’s Red Mill and Ener-G egg replacer. Both of these serve nicely in baked goods; however, if you don’t happen to have any special egg replacer on hand, 1/4 cup of unsweetened apple sauce also works nicely as an egg replacer. For vegan butter, I like to use Earth Balance and for milk, I like to use Califia Oat Milk.
I really hope you like figs! I certainly do. And if you do, you’ll love this Vegan Autumn Fig Cake. It’s sweet, unique, and I will definitely be making it again in the near future! Look how cute the figs look when they’re cut and placed on the top of the cake! They are absolutely and undeniably adorable!
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