Vegan vanilla and fig loaf cake
Moist and fluffy, dairy free and vegan friendly
Ingredients
Wet ingredients
- 130 g ( 1/2 cup) yogurt / plant yogurt of choice (I used soy yogurt)
- 180 ml (3/4 cup) non dairy milk or full fat milk (I used soy milk)
- 100g 1/2 cup sugar of choice (I used light brown)
- 1 1/2 tsp vanilla bean paste
- 55 g (4 tbsp) neutral oil (I used sunflower seed oil)
Dry ingredients
- 250 g (2 cups) all purpose flour
- 2 tsp baking powder
- 1/4 tsp fine salt
Add-ins
- 160 g (about 5 medium) ripe figs, chopped
- 2 tsp flour to coat figs
Glaze
- 160 g powdered sugar
- 2 tbsp plant milk (I used fullf at coconut milk for thicker glaze)
- fig chips and dried sage to decorate
Instructions
- Preheat oven to 350 degrees F / 175C degrees.Grease and line a 25x10cm loaf pan with parchment paper.
- Wash and pat dry the figs. Toss them into 2 tsp flour until well coated.
- Combine all the wet ingredients in a large bowl and stir until sugar has dissolved.
- In another bowl, whisk all the dry ingredients.
- Add the flour mixture to the wet mixture and whisk until just combined.
- Gently fold chopped figs into cake batter, until just combined
- Drop the batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
- Let cake cool 15 minutes in the loaf pan before transferring to a cooling rack.
- Let it cool completely before slicing/glazing.
- Glaze: Mix the powder sugar with plant milk and lemon juice. Spoon glaze over cooled cake.