Toasted Hazelnut and Fig Cake (Vegan)

By Anitalectric
October 8, 2009
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Author Notes: I made this for my friend Marcela's Turkish-themed birthday party. You can do any frosting for the top. I made a chocolate tofu one spiked with hazelnut liquor. Anitalectric

Serves: 12

  • 1 cup hazelnuts, toasted
  • 2 cups unbleached flour
  • 1 tablespoon aluminum-free baking powder
  • 2 teaspoons five spice powder
  • 1/2 teaspoon fine sea salt
  • 1/2c cups olive oil
  • 1 cup fig syrup*
  • 3 tablespoons flax meal
  • 2 teaspoons vanilla extract
  • 3/4 cup almond or hazelnut milk
  • 1/2 cup hazelnut liquor (optional)
  1. Preheat oven to 350 F. Grease and line 2 8" cake pans.
  2. Pulse nuts and dry ingredients together in food processor until finely ground and incorporated.
  3. 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.
  4. *(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.)
  5. 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.
  6. Once cool, sprinkle with hazelnut liquor. Layer with your favorite frosting and decorate with fresh figs.

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