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:

Quickview
618k Calories
11g Protein
39g Total Fat
65g Carbs
4% Health Score
Limit These
Calories
618k
31%

Fat
39g
60%

  Saturated Fat
17g
111%

Carbohydrates
65g
22%

  Sugar
38g
42%

Cholesterol
74mg
25%

Sodium
356mg
16%

Alcohol
0.34g
2%

Get Enough Of These
Protein
11g
22%

Manganese
0.85mg
42%

Phosphorus
247mg
25%

Vitamin E
3mg
24%

Iron
4mg
23%

Fiber
5g
22%

Calcium
179mg
18%

Magnesium
70mg
18%

Copper
0.31mg
15%

Potassium
501mg
14%

Vitamin B2
0.22mg
13%

Vitamin A
387IU
8%

Selenium
5µg
7%

Zinc
1mg
7%

Folate
24µg
6%

Vitamin B6
0.12mg
6%

Vitamin B5
0.55mg
5%

Vitamin B3
1mg
5%

Vitamin B1
0.07mg
5%

Vitamin K
3µg
3%

Vitamin D
0.44µg
3%

Vitamin B12
0.15µg
2%

Vitamin C
1mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

Casu marzu is a traditional Sardinian sheep milk cheese that contains live maggots inside.

Food Joke

The efficiency expert concluded his lecture with a note of caution. "You don't want to try these techniques at home." "Why not?" asked someone from the back of the audience. "I watched my wife's routine at breakfast for years," the expert explained. "She made lots of trips to the refrigerator, stove, table and cabinets, often carrying just a single item at a time. 'Hon,' I suggested, 'Why don't you try carrying several things at once?'" The voice from the back asked, "Did it save time?" The expert replied, "Actually, yes. It used to take her 20 minutes to get breakfast ready. Now I do it in seven."

Popular Recipes
Single Serving Cocoa Puff Treat

Stephs Bite by Bite

Champagne Mug Cake

Kirbie Cravings

Double Dark Chocolate Thumbprints

Handle the Heat

Honey Cream Caramels

Eat Good 4 Life

15 Minute Breakfast Kale and Quinoa “Fried Rice”

Jeanettes Healthy Living