Got dried figs and need a scrumptious cake for Lent?
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This delicious fig and walnut cake is perfect for lent because it’s dairy free and completely vegan. It’s a soft, moist cake with warm cinnamon and clove spices, chewy figs, and meaty walnuts. I top it with a creamy orange zest glaze that makes it perfect for tea and coffee. So, you’ll want to call some friends over to share this goodness!
Why it will be hard to share
Warm cinnamon clove spice
A little walnut crunch
Sweet orange glaze icing
Perfectly moist, warm spiced cake with bits of chewy figs and a walnut crunch you’ll love!
Everything you need
- Dried figs –
- Hot water
The Dry Ingredients
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground cloves
- Chopped walnuts -substitute pecans, hazelnuts, or macadamia nuts
The Wet Ingredients:
- Tahini -I like Whole Foods 365 Organic or Soom Tahini best!
- Granulated sugar
- Vegetable oil -a light oil for light flavor
- Orange juice -use more in place of the fig water if you prefer
- Fig water
- Flax egg substitute -or two eggs
- Baking soda -adding it to the wet ingredients helps distribute it evenly
- Pure vanilla extract
- Confectioner’s sugar
- Orange juice
How to make Vegan Fig and Walnut Cake for Lent
- Preheat the oven to 350 °F, 180 °C.
- Spray the inside of a 9 x 13-inch (23 x 33cm) baking pan with baking spray.
- Place the dried figs in a pitcher, pour 4 cups of steaming hot water over them, and set aside.
- In a mixing bowl, combine the dry ingredients (except for the walnuts) and whisk together.
- In a large mixing bowl, whisk the wet ingredients together until smooth.
- Lift the figs out of the hot water.
- Pour 1 cup of the fig water into the wet ingredient mixture and whisk together.
- Cut the hard stem tips off of the figs and discard them.
- Chop the figs into smaller pieces.
- Then, add the dry ingredients to the wet ingredients in 3 batches.
- Toss the walnuts in the final batch of dry ingredients and add to the batter.
- Using a spatula, fold in the chopped figs.
- Pour the batter into the prepared pan and bake on the center rack for 35-45 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean or with moist crumbs attached.
- Allow the cake to completely cool while you prepare the glaze.
- Combine the glaze ingredients in a mixing bowl and whisk them together until smooth.
- Drizzle the glaze over the cooled cake and serve.
How to use dates instead of figs
If you’re having trouble finding figs, dates can be used instead. Costco usually has a large container of these in the produce section. You don’t need to soak them in water, so just add extra orange juice to the cake in place of the fig water. Of course, the flavor is slightly different but just as delicious.
Everyone in my house likes the glaze. It’s like having the perfect amount of icing on each piece of cake. However, if you have a mixed crowd, you could put the glaze on the side in a bowl or dust the cake with powdered sugar. Shredded coconut in or on top of the cake would add great flavor and texture. Do what your crowd likes, and send me pictures! I love to see them. And if you like figs like we do, try these cookies, too. Kali Orexi!
More Vegan Desserts:
- Cinnamon Raisin Cake
- Fanouropita: The Greek Cake for Lost Things
- Tahini Cake with Coconut & Chocolate Chunks
- Tahini Halva
- Semolina Pudding cake
- 1 pound (453g) dried figs
- 4 cups hot water
The Dry Ingredients:
- 3 c (400g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup chopped walnuts
The Wet Ingredients:
- 1 cup (240g) tahini
- 1 and 1/2 cups (315g) granulated sugar
- 1/2 cup (125ml) vegetable oil
- 1/2 cup (125ml) orange juice
- 1 cup fig water
- flax egg substitute: 1 tablespoon finely ground flax seeds plus 3 tablespoons water
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups confectioner's sugar
- 3-4 tablespoons orange juice
Preheat the oven to 350 °F, 180 °C.
Spray the inside of a 9 by 13-inch (23 by 33cm) baking pan with baking spray.
Place the dried figs in a pitcher and pour 4 cups of steaming hot water over them. Set aside.
In a mixing bowl, combine the dry ingredients together (except for the walnuts) and whisk them together.
In a large mixing bowl, combine the wet ingredients together. Whisk until smooth.
Lift the figs out of the hot water. Pour 1 cup of the fig water into the wet ingredient mixture and whisk together.
Cut the hard stem tips off of the figs and disgard. Chop the figs into smaller pieces.
Add the dry ingredients to the wet ingredients in 3 batches. Toss the walnuts in the final batch of dry ingredients and add to the batter.
Using a spatula fold in the chopped figs.
Pour the batter into the prepared pan and bake on the center rack for about 35-45 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean or with moist crumbs attached.
Allow the cake to cool completely while you prepare the glaze: Combine the glaze ingredients together in a mixing bowl and whisk them together until smooth.
Drizzle the glaze over the cooled cake and serve. Kali Orexi!
Dates can be substituted for the figs. If using dates, do not soak them in water. Add extra orange juice to the cake in place of the fig water.
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