Fig Cake with Coconut Vanilla Glaze
Need a gluten free, lacto ovo vegetarian, and primal dessert? Fig Cake with Coconut Vanilla Glaze could be an amazing recipe to try. This recipe serves 6 and costs $2.61 per serving. One serving contains 618 calories, 11g of protein, and 39g of fat. 369 people have tried and liked this recipe. It is brought to you by A Healthy Life for Me. If you have honey, tapioca flour, baking soda, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 43 minutes. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. If you like this recipe, take a look at these similar recipes: Gluten-Free Vanilla Bundt Cake with Vanilla Bean Glaze, Vanilla & Sour Cream Pound Cake With Vanilla Glaze, and Vanilla Cake with Vanilla Bean Browned Butter Glaze.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 28 minutes
Ingredients:
1/2 teaspoon almond extract
1 1/4 cup almond flour
1/2 cup toasted almonds, chopped
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 + 1 tablespoon coconut flour
1 tablespoon coconut milk, plus more as needed
3/4 cup coconut sugar
2 eggs
1/2 teaspoon fine grain sea salt
6 ripe fresh figs, stems removed and chopped
1 1/2 cups full fat coconut milk
1/2 teaspoon ground cinnamon
1/3 cup honey
2/3 cup + 2 tablespoons tapioca flour
1 tablespoon arrowroot or tapioca flour
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Equipment:
kugelhopf pan
oven
whisk
bowl
cake form
wire rack
frying pan
Cooking instruction summary:
Preheat an oven to 350F, and place a rack in the middle of the oven. Grease a mini bundt cake pan with non-stick cooking spray, and set aside.Add flours, baking powder, baking soda, sea salt, and cinnamon to a large bowl, whisking to combine.Add coconut milk, honey, eggs, butter, vanilla extract and almond extract to a small bowl, whisking to combine.Pour the coconut milk mixture into the bowl with the dry ingredients, and stir just until combined.Stir in the chopped figs. Divide the batter between the 6 wells of the mini cake pan and bake until the tops of the cakes are lightly golden about 25-28 minutes.Transfer the pan to a wire rack, and let cook for 10 minutes.To make the glaze, whisk together the coconut sugar, arrowroot, coconut milk and vanilla until smooth and pourable, Add a little more coconut milk if the mixture seems to thick. Should be shiny and slightly thick for drizzling.Once the cakes are cool, drizzle each cake with vanilla glaze. Start in the middle, and let the glaze run down the sides. Then sprinkle each cake with chopped toasted almonds.
Step by step:
1. Preheat an oven to 350F, and place a rack in the middle of the oven. Grease a mini bundt cake pan with non-stick cooking spray, and set aside.
2. Add flours, baking powder, baking soda, sea salt, and cinnamon to a large bowl, whisking to combine.
3. Add coconut milk, honey, eggs, butter, vanilla extract and almond extract to a small bowl, whisking to combine.
4. Pour the coconut milk mixture into the bowl with the dry ingredients, and stir just until combined.Stir in the chopped figs. Divide the batter between the 6 wells of the mini cake pan and bake until the tops of the cakes are lightly golden about 25-28 minutes.
5. Transfer the pan to a wire rack, and let cook for 10 minutes.To make the glaze, whisk together the coconut sugar, arrowroot, coconut milk and vanilla until smooth and pourable,
6. Add a little more coconut milk if the mixture seems to thick. Should be shiny and slightly thick for drizzling.Once the cakes are cool, drizzle each cake with vanilla glaze. Start in the middle, and let the glaze run down the sides. Then sprinkle each cake with chopped toasted almonds.
Nutrition Information:
covered percent of daily need
