Vegan vanilla and fig loaf cake
Moist and fluffy, dairy free and vegan friendly
g ( 1/2 cup)
yogurt / plant yogurt of choice
(I used soy yogurt)
ml (3/4 cup)
non dairy milk or full fat milk
(I used soy milk)
sugar of choice
(I used light brown)
vanilla bean paste
(I used sunflower seed oil)
all purpose flour
(about 5 medium)
ripe figs, chopped
flour to coat figs
(I used fullf at coconut milk for thicker glaze)
fig chips and dried sage to decorate
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.
credits: Yukiko Tanzi @foodie.yuki