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Vegan Vanilla Fig Cake

This sweet treat is an awesome crowd-pleaser and perfect for any occasion!


2 1/2 cups of flour

1 1/2 cups of sugar

3 teaspoons of baking soda

1 teaspoon of salt

1 1/3 cup of oat milk

2/3 cups of canola oil (or vegetable)

1/4 cup of apple cider vinegar

1 tablespoon of vanilla extract

For topping:

10 figs (more or less)

Sliced almonds

Powdered sugar

Preheat the oven to 350F. Lightly grease or line your cupcake or cake pans (two nine-inch cake pans or 24 cupcake tins). In a large bowl, mix together the flour, sugar, baking soda, and salt.

In a medium bowl, mix together the oat milk and apple cider vinegar. Let it curdle for around five minutes. Add the canola oil and vanilla. Pour the wet ingredients into the dry, and stir until no lumps appear. Divide the batter into the cake or cupcake pans.

Slice the figs in half and press them into the top of each cupcake or multiple into the cake pans. Sprinkle the top with sliced almonds. Bake the cupcakes for 20-25 minutes and the cake for 25-30 minutes, or until the top is golden brown and a fork inserted comes out clean.

Let the cake cool, sprinkle powdered sugar on top, and then enjoy with your favorite non-dairy vanilla ice cream!


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