Vegan Buttermilk fresh fig cake

September  4, 2015
0 Ratings
Photo by Sophie33
  • Serves 1 medium cake
Author Notes

This morning, I picked 72 fresh ripe figs from my own fig tree. They are all huge & very ripe. I cleaned them & made this wonderful cardamom, mace & cinnamon scented fresh fig spelt bread aka cake. I made this lovely cake not too sweet. I like to eat a big slice, just like that! It is That good! :) My husband gave it a 10/10! —Sophies Foodie

What You'll Need
  • * Dry ingredients:
  • 1 cup organic white spelt flour
  • 1 cup organic wholemeal spelt flour
  • 1/2 cup flaked almonds
  • 1/2 cup coconut sugar
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground green cardamom
  • pinch of ground sea salt
  • 2 teaspoons baking powder
  • to fold in at the last end: 1 cup fresh chopped figs
  • * Wet ingredients:
  • 2 flax eggs instead of 2 real eggs!! ( 1 flax egg = 1 tablespoon ground broken flaxseed combined with 3 tablespoons of water, leave to form a sort of gel-like consistency ) x 2!
  • 3/4 cup vegan buttermilk: (I make vegan buttermilk, place 1 tablespoon of vinegar like lemon juice, white or apple cider vinegar into 1 empty cup. Fill with a vegan plant-based milk & let it rest for about 5 to 10 minutes & you end up with vegan buttermilk, used
  • 2 tablespoons canola oil
  • 1/2 teaspoon sherry vanilla extract/ I use home-made
  1. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven.
  2. Take a medium bowl & add white spelt flour, whole-wheat spelt flour, flaked almonds, coconut sugar, mace, cardamom, cinnamon, sea salt & baking powder. Mix well with a spoon. In another bowl, add vegan buttermilk, canola oil & sherry vanilla extract. Whisk together. Now, pour wet ingredients to the bowl with dry ingredients & mix with a spoon. See they everything is well-mixed but do not mix too long. Finally, fold in the chopped fresh figs. See that the figs are well mixed in. Scoop the batter into a fitted silicon bread-baking tin. See that the figs are equally divided all over & in the bread!!!
  3. Now, bake the bread! Place into the hot oven on the lower shelf & bake for a bout 40-42 minutes until the bread is risen, browned all over the top & cooked through. After 42 minutes, I checked with a small testing pin into 2 places & everything was well-baked. Take out of the oven & place on a wire rack & leave for 10 minutes into the silicon tin. This will give a lovely shine to the bread. After these 10 minutes, carefully flip the bread out off the tin, it comes out very easy! Place on a wire rack to cool down completely! Enjoy, a big slice, just like that or smear it with good local honey or with vegan butter! ;) Yum Yum, I assure you! :) MMM,…;) This vegan buttermilk spelt fresh fig bread would make an ideal food gift! ;)
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1 Review

Stephanie August 17, 2016
A lovely loaf cake, soft, well risen and delicious. I halved the sugar, and as I'm r a vegan used eggs instead of flax seeds. I think this is a versatile recioe which could be used with different fruits and flavoured vinegars or citrus juice to match.