Figs are a little like marmite, I think. People seem to love them or hate them. Since I have made a figgy cake for this weeks recipe, I guess you can all draw the conclusion that I love them. Whenever I find them in the shops and fruit markets, I get a bit excited. However, even after buying them I have a bad habit of letting them sit in the fruit bowl for a little too long, since I didn’t know what to do with them, yet wanted to do something more exciting with them than eat them raw. It’s not just figs I do this with either! Being indecisive is difficult sometimes, but I have learnt to muscle through, bite the bullet and go with my gut instinct and just bloody make something with these fruits and vegetables i’m leaving to go mouldy! If you too are indecisive, then The Hungry Herbivores blog is the place for you. Simply search your chose ingredient or dish you’re thinking of making/using and let the blog do the deciding for you! The recipes are trialled and tested, so as long as you stick to the method, it would be pretty unlikely for you to fail & waste your treasured ingredients.
It’s been at least a week since the last sweet recipe, so here we go again! Remember the vintage pineapple upside-down cake? Remember a good ol’ sticky toffee? Well this bad boy is a nice combo of those two, plus it’s vegan, gluten-free and much tastier.
The most irresistible element to this dessert is the almond butter caramel that will make the cake super moist and the figs all sticky. The caramel acts as the “self-saucing” part to the yummy almond & fig sponge. It all sounds terribly sinful, but in fact is all made with unrefined sugars and gluten-free, plant-based ingredients. What is this sorcery?!
This is perfect, 10/10 dinner party material. When served warm with the caramel still warm and oozing over the figs, it’s delectable. Of course its still amazing a few days later, but it’s a different ball game. The Caramel Sticky Figgy Pudding is a real winner with me and my family of difficult diets and is soon to become a sunday dinner fave.
Try the recipe out and you’ll be surprised how easy it is to whisk up and pop in the oven! Let me know in the comments how it went!
- 1 tbsp. almond butter
- 4 tbsp. vegan margarine
- ¼ cup coconut sugar
- pinch of salt
- 3 figs, sliced
- 2 cups plain gluten-free flour (I used Doves Farm)
- 1 cup ground almonds/almond meal
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1¼ cup coconut sugar
- 1 cup rapeseed/canola oil
- 2 cups almond milk
- 3 tbsp. apple cider vinegar
- 1 tsp almond extract
- pinch of salt
- Preheat your oven to 325F/160C/Gas Mark 3. . Line and grease a 10" cake tin*
- In a small bowl, combine the almond milk and vinegar and set aside for 5 minutes.
- In a saucepan, melt the almond butter and margarine together.
- Once melted add the sugar and salt, whisk together and let it come to a boiling. Take of the heat and pour into your cake tin. Layer your figs over the caramel, covering the bottom of the tin.
- Separately in a large bowl, whisk together the flour, almond meal, baking powder, xanthan gum, coconut sugar and salt and whisk together.
- Pour in the milk mixture, oil and almond extract and fold together until fully combined.
- Pour into the cake tin and place in the oven for 55-60 minutes.
- Let cool for at least 10 minutes, carefully turn out of the tin and serve warm or you can keep in an airtight container for 2 days. (The pudding is best eaten warm!)