cake Archives | Page 5 of 8 | sweet miscellany

Cake: because sometimes both the body and soul need a little something sweet when the rest of the world seems topsy turvy. There’s a reason our bodies crave comfort foods in times of sickness and stress. They provide a sort of mental healing you can’t get from a bowl of raw kale (unless of course that’s your comfort food…). Perhaps they even evoke fond memories of childhood or other times in your life. With one bite you can be transported to a place in time where you felt joy or love or contentment. It’s sort of magical how something as simple as a piece of cake (or bowl of kale) can elicit such a response in both mind and body.

To celebrate mine and my sister’s January birthdays a couple of weeks ago, I made a chocolate bundt (that nearly wouldn’t come out of the pan) and topped it with a cashew butter glaze. I loved the combo so I decided to take one of my old cake recipes from my farmers market days, spice it with freshly ground cardamom, bake it up into adorable mini bundts, and then smother it in a cashew butter glaze. It’s my version of a hug for each of you since these are trying times.

Go out there and be warriors, but first, CAKE 🙂

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Simple Fig Skillet Cake (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

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.

I rarely bake with fresh figs because I prefer them raw, either straight up or sliced onto my breakfast if I’m feeling fancy. Since my visit to Knopp Branch Farm a few weeks ago when I got to taste the first ripe fig of the season (picked directly from the tree and put directly into my mouth), I’ve been not-so-patiently waiting for the first figs to arrive at my farmers market. The day they finally arrived, I was beyond giddy. I was actually able to exercise a bit of restraint and wait to sink my teeth into one until after I returned home.

Though there are many reasons for my love of figs, I think the most prevalent one is attached to childhood memories. When I was younger I would get to spend time with my grandmother at her house in Beaumont, just the two of us. If I was there during the summer, my stay would usually involve a trip over to my great aunt’s house to pick figs from her trees. I would do some picking (but mostly eating) and a bit of tree climbing before we would return home. At home, my grandmother would cook up enough jars of preserves to last until the next harvest. Something as simple as eating a fig has the power to automatically transport me back to one of those muggy summer afternoons, little me perched in the tree branches, my hands sticky with figgy juices and my belly full.

I decided this summer to actually branch out from my typical method of using figs (i.e. eating them raw) and incorporate them into something baked. I knew I wanted to keep it simple so that the sweet figs were the focus. Though I really wanted to try for a clafouti, I ended up going with a skillet cake. It’s rather humble looking, until you take a bite. As the cake bakes the figs create these wonderfully jammy pockets of goodness. And, if that description didn’t convince you, there’s only 2 flours involved and a rather short ingredient list as far as gluten free/vegan baked goods go. It’s something that can be whipped up quickly on the fly either for a summer dessert, or a lazy weekend breakfast. I ended up enjoying mine on Saturday morning so I kept the added sugar on the lower end, but I encourage you to adjust it to your liking. If you are serving it for dessert, do me a favor and serve it warm from the oven with a scoop of your favorite vegan ice cream 😉

Simple Fig Skillet Cake

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Author: Courtney West
Total Time: 35-40 minutes
Yield: 4–6 servings 1x
Diet: Vegan

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Description

Ingredients

Units Scale

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

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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