Preheat oven to 350 F. Grease and line 2 8" cake pans.
Pulse nuts and dry ingredients together in food processor until finely ground and incorporated.
In a medium bowl, whisk together flax meal and 1/2 cup hot water. Whisk in oil, syrup, vanilla and milk. Optional: add 1 tablespoon fresh grated ginger.
*(Fig syrup is the excess liquid strained from a pot of simmered chopped fresh figs, agave nectar, white wine and orange zest. The remaining paste is what I use to make fig bars. You can alternately use 1/2 cup of fig jam whisked with a few tablespoons of warm water.)
Add dry ingredients and fold in until no white lumps are visible. Divide batter between pans and bake about 25 minutes or until cake springs back when touched.
Once cool, sprinkle with hazelnut liquor. Layer with your favorite frosting and decorate with fresh figs.
I am a self-trained vegan chef, pastry chef and baker. Please visit www.electricbluebaking.com for more info, and check out DIYVeganTV, my new cooking channel on YouTube. http://youtu.be/ipVa65xng9Y. I make Anita's Creamline Coconut Yogurt, a dairy-free probiotic yogurt available at stores throughout NYC. Please visit www.electricbluebaking.com/products for more info. Thanks for checking out my recipes!