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  • 5-6 ripe figs

  • 125g vegan “butter” (plus extra for caramelising the figs)

  • 250g light brown sugar

  • 175g polenta

  • 200g ground almonds

  • 1 tsp baking powder

  • Zest and juice of 2 lemons

  • 1 tsp vanilla extract

  • Pinch of sea salt

  • 3 tbsp flaxseeds + 6 tbsp water

  • A few sprigs of rosemary (to top)

Pre-heat the oven to 175 degrees. 

Take a 23cm/9inch non-stick cake tin, add a spoonful of butter and place in the oven for a few minutes until the butter has melted, covering the bottom of the tin. Remove from oven and carefully sprinkle over some sugar, again to cover the bottom of the tin. Slice 3-4 figs and arrange to cover the bottom of the cake tin. 

Prepare the flax-eggs by mixing the flaxseeds and water together in a bowl and leave for a few minutes to bind. Roughly chop the remaining few figs and place in a blender with all other ingredients. Blitz until combined; texture thick, taste devine! Pour mixture in to the cake tin on top of the figs, and bake in oven for 40-45 minutes. It will turn a very pleasing, deep golden colour. 

Meanwhile, place the rosemary in the oven for a few minutes to crisp up.

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Remove cake from the oven and leave to cool then unclip the sides (if using a clip tin) and slide a sharp knife or spatular underneath the cake to loosen it from the bottom. Turn the cake upside down and carefully remove the bottom of the tin to reveal those beautiful, caramelised figs. Decorate with the roasted rosemary sprigs and enjoy! 

NB: Walnuts are a nice addition to this cake. Simply blitz a handful together with the cake mix or place on the bottom of the tin to caramelise along with the fig slices.