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RUSTIC VEGAN APPLE & FIG CAKE WITH CARAMEL DRIZZLE

Eleanor Ozich BREAKFAST VEGAN WHOLESOME BAKING

I share with you, a recipe for vegan apple and fig cake, it's ridiculously simple to throw together. Light, and soft to eat, I sometimes enjoy for breakfast with tangy coconut yoghurt.

For the cake:
1 cup spelt or buckwheat flour
2 apples, cored and diced in to 1 cm thick pieces
8 dried figs, tough stalks removed and finely sliced
1/3 cup honey, maple or rice malt syrup
1 cup ground almonds
3/4 cup coconut cream
1 tsp ground cinnamon
1 tsp pure vanilla
a pinch of sea salt
For the caramel drizzle:
1/4 cup almonds, cashews or macadamias
1/4 cup honey, maple or rice malt syrup
2 tbsp coconut cream
a pinch of sea salt
Pre heat the oven to 170 C,  grease or line a cake tin with baking paper.

Combine all cake ingredients in a bowl, and mix until well incorporated. Spoon the batter in to the prepared cake tin, and then smooth out evenly.

Bake in the oven for 30 minutes, or until a skewer comes out clean when inserted in the middle.

Leave to cool completely.

To make the drizzle, add all ingredients in to a high powered blender, and blend until smooth. You may need to add a little more coconut cream to get a thick luscious consistency, start with 1 tablespoon at a time.

To serve, drizzle the cake with the caramel sauce, and then enjoy.
The cake will keep for 2-3 days in an airtight container.


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