Fig and date almond cake – gluten-free and vegan recipe ideal for Rosh Hashana or to make muffins with. Slightly sweet but high in flavors.
This cake is literally a dream and you all know chocolate is my guy. For Rosh Hashana, I had to make a delicious holiday cake. And here you go: Fig and date almond cake.
The cake is really lightly sweetened so feel free to add more maple syrup or honey. I like how the figs and dates add some sweeteness to the cake without being overwhelming.
Almonds and oats are a perfect mix in the recipe. The batter is soft but has a very crunchy crust. The sesame add a little something to the oriental flavours present in the cake. I have to say this is definitely an item I’ll make again 🙂
- 2 cups oat flour
- 2 cups almond flour
- ¼ cup flaxseed meal
- 1 tsp baking soda
- ¼ cup maple syrup or honey (feel free to add another ¼ cup if you life very sweet dessert)
- 6 dates, pitted and diced
- 1 cup unsweetened non-dairy milk
- 1 tbsp apple cider vinegar
- ⅓ cup avocado or olive oil
- ¼ cup sesame + a little more for topping
- 6-8 figs, quartered
- ¼ cup shaved almonds
- Preheat oven to 350F.
- Mix flours, flax meal and baking soda. Add maple syrup, dates, milk, oil and apple cider vinegar. Mix well until combined. Add sesame.
- Grease a 8" springform pan or a round mold. Pour the batter and give the mold a light shake until having the batter equally spread out.
- Press the figs quartered on top of the cake. Sprinkle shaved almonds and sesame.
- Bake for 45-55min.
- Removed from oven and let chill. When cooled, serve right away or store in the fridge for up to 4 days.