Gluten Free - Vegan - Fig Poke Cake

I like to think of myself as an avid baker. However, unlike a lot of people who bake, I have to deal with a lot of dietary restrictions. Specifically, my mother is both gluten free and vegan. As such, I have found that I often have to think of new ways to create recipes that would originally have flour or non-vegan items. One of my favorite recipes that I have developed has been a fig poke cake with coconut cream topping. As an added bonus, all of the figs are grown right in our backyard!

1/4 cup Coconut Oil

3/4 cup Oat Milk

1 tsp Apple Cider Vinegar

4 tbsp Maple Syrup

4 tbsp Brown Sugar

1 1/4 cup Almond flour

1 1/4 Cup Gluten Free Flour Blend ( I like to use the King Arthur mix)

2 1/2 tbsp Baking Powder

1/4 tsp Baking Soda

In order to prep your area, preheat the oven to 350 degrees Fahrenheit and grease a 9 in baking pan or whatever type of pan you have on hand.

To make the cake, all you need to do is combine the dry ingredients in one bowl and the wet ingredients in one bowl. Then, simply combine them together and mix until it looks like the consistency in the pictures. Additionally, be cautious of the fact that the coconut oil should be mixed and don't mix it with cold liquids otherwise it'll harden.

Once you are done combining the ingredients, pour the mixture into the greased pan and flatten it as best as you can. Then proceed to put it in the oven for 15 minutes. Once you take the cake out of the oven, let it cool until it is cool to the touch and poke a series of holes in it.

For the jam, I used about five figs from our garden. I simply chopped up the figs and blended them up. Then, I proceeded to mix a little bit of brown sugar to taste. Finally, I cooked the mixture down until the fig was slightly thick as seen in the pictures above. Then, I simply let it cool.

For the cream, all that is needed is to mix about 1 1/2 cups of coconut cream with 2 tbsp of brown sugar. You can adjust the amount as according to the surface area of the cake.

To assemble the cake, pour the fig jam on top of the cooled cake. Then, put the cake in the fridge for 30 minutes. Then pour the coconut cream on the cake and place it in the freezer until you are ready to eat.

The final result of the recipe is a tasty cake with a strong fig and coconut flavor. Its definitely a favorite in our family!