Posted on August 16, 2013
When I was a kid, I loved Fig Newtons. I mean, I won’t lie, I still love them or the idea of them. Even Vegan Cuts had a Fig Bar in their snack box last month that really hit the spot and brought back memories of snacking on them with my little sister. All of that reminiscing gave me a hankering for some figgy snacks!
This isn’t so much a snack as it is a delightful cake that blurs the lines between dessert and breakfast, which is my favorite type of food. 😉 Naturally sweet black figs are embedded in the fluffy and moist surface of the vanilla cake. It’s not just any vanilla, I brought out the vanilla bean for this one, so you know it’s good!
How I picture the best way to enjoy this cake: Sitting at a table in the late afternoon, maybe even after an early dinner, with a warm cup of tea, with a late-Summer breeze blowing through your fly-away strands; you dust the cake with a little powdered sugar and cinnamon, and enjoy small bites of sweetness while taking sips of your aromatic tea. Making a total sensory experience of it all.
Because, sometimes it’s the little things that bring you momentary peace during your chaotic life. So, make this cake over your eventful weekend, but make sure to take some time to really enjoy it.
One Year Ago: Tofu Scramble for Two!
Two Years Ago: Homemade Sunbutter
- ¾ C. Whole Wheat Flour
- ¾ C. Unbleached All-Purpose Flour
- ¾ C. Sugar
- 1 tsp. Baking Soda
- ¼ tsp. Sea Salt
- ¾ C. Cold Water
- ½ C. Apple Sauce (or very ripe, mashed banana, instead)
- 1 T. White Vinegar
- ½ tsp. Vanilla Extract
- The Caviar of 1 Vanilla Bean
- ½ lb. Figs, Sliced in Half with Stems Trimmed
- Preheat oven to 325ºF.
- Sift together the flours, sugar, baking soda and salt in a large mixing bowl.
- In a smaller bowl, whisk together the cold water, applesauce, white vinegar, vanilla extract and vanilla caviar.
- Stir the flour and wet mixtures together until there are no dry clumps.
- Prepare one 9"-round cake pan by spreading a very thin layer of (coconut) oil on it.
- Take the fig halves and place them cut-side down on the pan, it a circular array. Or place them however you want if you want to give me an anxiety attack. 😉
- Gently pour the cake batter over the figs, you may need to spread it out with a spatula to get it flat.
- Place in the oven and bake for 25-30 minutes, testing with a toothpick to see if it comes out clean. Usually, when the top is a golden brown, it is done.
- Take out of the oven and set on a cooling rack for 30 minutes. Get a plate ready to the side.
- With one hand spread out on the top of the cake, carefully turn the pan over and the cake should come out easily. If that doesn't work, slide a butter knife around the sides to release the cake.
One last note, if you haven’t seen on my various social media outlets, I’m lucky enough to be a contender for VegNews Veggie Awards 2013- Best Blog Category! So, if you haven’t voted already, please vote for yours truly on page 5. 😀 <3