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Fig, plum and almond cake (gluten free)
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5 from 3 votes

Fig, Plum and Almond Cake (Gluten Free)

Sticky fig, plum, and almond cake - a gorgeous summery mix and super simple to make. Serve with warm custard or cold ice-cream.
Course Cake, Dessert, Snack
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Almonds, Dinner party, Easter, Figs, Plant-based, Plums, Valentines, Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Author Niki Webster

Ingredients

For the base

  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar

The dry ingredients

  • 125 g ground almonds
  • 3 tbsp desiccated coconut
  • 2 tbsp ground flax seed
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Zest 1 lemon

The wet ingredients

  • 3 tbsp almond butter or peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla powder
  • 1 tsp almond extract
  • 125 ml almond milk

For the fig paste

  • 10 dried figs
  • 5 tbsp water

For the topping

  • 3 fresh figs sliced
  • 3 fresh plums sliced
  • Coconut/brown sugar to sprinkle–optional

Instructions

  • In a small bowl mix the olive oil and vinegar.
  • Preheat the oven to 180c and line a loose-bottomed tart pan with baking paper and grease the sides.
  • Mix the dry ingredients together in a bowl (ground almond, coconut, ground flaxseeds, lemon zest, baking powder, and salt).
  • In a small bowl, mix the almond butter, maple, almond essence and vanilla, almond milk. Now mix in the olive oil & vinegar.
  • Add the wet mixture to the dry mixture and stir thoroughly to combine.
  • Spoon into the cake tin and flatten out.

To make the paste

  • Add all the ingredients to a food processor and blitz until you get a paste.
  • Spread the paste over the base, then add the sliced fresh figs & plums on top. Sprinkle some sugar over the top.
  • Bake for 35 minutes.
  • Remove from the oven and allow to cool.

Notes

8 servings