I planned to make this cake back around Mardi Gras, but I wanted to use fresh figs and they weren't in season. When we found some wild fig trees (pictured in the header) after we moved to NorCal, we decided to keep a close eye on them, and just recently they have finally begun to ripen.
I've never made this cake before, and actually I've never had this cake before, but it's really tasty and easy to make. I don't think it's lacking anything for not having three eggs or cow's milk.
Vegan ice cream is very easy to make and completely delicious when using coconut milk as a base. My master recipe is very simple. I start with a can of coconut milk, which is 1 1/2 cups. I add 1 cup of another milk, usually almond milk. Then I add some sweetener to taste, usually ending up with 1/4 - 1/2 cup. I almost always use maple syrup, unless I need a more neutral flavor, in which case I use agave nectar. I also add extracts, according to the flavor - vanilla, coconut, coffee, peppermint, and so on. After blending, I use an ice cream maker.
My ice cream maker doesn't freeze completely. The ice cream usually ends up like soft-serve. I like to stir in additions at the end of processing in the ice cream maker - maple walnuts, a chocolate swirl, chopped strawberries. Then I store the ice cream in the freezer to freeze completely. The ice cream usually needs to be left out of the freezer for about ten minutes before scooping.
ingredients fig cake: 2 1/2 c. whole-wheat pastry flour 1 T. baking powder 1 1/2 t. cinnamon 1/2 t. nutmeg 1/2 t. ginger 1/4 t. salt
1 c. milk + 1 T. vinegar 1/2 c. coconut oil, melted 1/2 c. maple syrup 3 T. ground flaxseed + 1/4 c. water 1 t. vanilla
1 c. fresh, ripe figs, diced 1 c. walnuts, chopped
cinnamon ice cream: 1 1/2 c. coconut milk 1 c. almond milk (or another variety) 1/4 - 1/2 c. maple syrup, to taste 2 T. cinnamon 1 T. vanilla extract 1/2 t. nutmeg two pinches of salt
instructions 1. Preheat the oven to 350F. Grease a square baking pan and set aside.
2. Combine the dry ingredients in a large bowl.
3. Combine the wet ingredients in another bowl, then stir them into the dry ingredients until just mixed.
4. Fold in the figs and nuts.
5. Spread the batter into the prepared pan.
6. Bake for 1 hour, until a tester comes out clean. Set aside for 10 minutes before slicing.
7. To prepare the ice cream, combine all ingredients in a blender and process until combined.
8. Pour into an ice cream maker and process. Or you can pour the ice cream into a shallow dish and stir it every hour or so until about half-frozen. Blend the ice cream again and then return it to the dish. Freeze through until ready to serve.
9. Serve the cake warm with a scoop of ice cream, garnished with additional walnuts and figs.