Figs!
My experience with figs has been limited almost exclusively to fig newtons. I just wanted to get that out of the way.
Then out of nowhere, I just really wanted to try figs. Perhaps it was because I was being bombarded with yummy fig ideas.
First it was a fig and cheese sandwich I saw at a restaurant (although it wasn’t vegan). Then I came across this recipe. When I passed a box of fresh figs at the market, I had to buy them.
So the sandwich. It’s just a basic grilled cheeze with some sliced figs inside and a bit of spicy mustard just for fun. So good! I may have had a few of these. And by that, I mean I did. Cheesy and delicious with just a hint of sweetness from the figs.
Next up was the fig upside down cake. Part of what excited me about this recipe was making a cake in the cast iron skillet I just recently acquired. I’m a big fan of any multi-use cookware. Not to mention for those of you looking for a little more iron in your diet, cooking in an iron skillet will actually add some iron into your food. See, cake can have health benefits!
The cake was delicious; decadently sweet with a rich brown sugar flavor. I opted to make my own brown sugar by mixing molasses into regular granulated sugar,which definitely gave the cake it’s own distinct flavor (and more iron!). I probably could have let it cool a bit longer so the figs were not so juicy when I flipped it, but it’s not always easy waiting for cake. Topped with coconut whipped cream, this easy cake could be a treat on a night in or a fancy dessert for guests.
Vegan Fig Upside Down Cake
adapted from here
- 1 1/2 pounds fresh figs, stemmed and quartered
- 1 cup granulated sugar
- 4 ounces Earth Balance
- 1 cup granulated sugar mixed with 1 Tbsp molasses
- 1/3 cup canola oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon vanilla
- 1 cup almond milk
- 1 tsp vinegar
Preheat oven to 350°.
Mix figs and sugar in a bowl and set aside. Melt the Earth Balance in an iron skillet on medium heat. When it is warm, add the figs and sauté until softened, about 5 minutes.
Beat the vinegar into the almond milk until frothy and set aside. Mix the oil and sugar until combined. In a separate bowl, mix all the dry ingredients, using a whisk. Combine the sugar, dry ingredients, and soy milk. Mix until there are few lumps.
Pour the batter over the figs in the skillet. Bake for approximately 35-40 minutes.
Remove from oven and let cool for at least 30 minutes. Invert on plate and serve.
I highly recommend adding some whipped coconut cream topping.
