Fresh figs are wonderful! They’re such a cozy beautiful, late summer/early fall fruit. Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They’re soft, crunchy, lusciously sweet, and lavender is my favorite herb! I combined them together with blueberries and black currants in this cake. It turned out so delicious. Simple, but oh-so-perfect!
The cake base has oat and buckwheat flour, shredded coconut along with dried figs. The beautifully vibrant and fragrant layers made with a blend of coconut flesh, pine nuts, fresh figs, lavender tea, blueberries/black currants, and hint of vanilla. Topped with sweet, soft yet crunchy figs, and it’s decorated with fresh lavender. It’s decadent, simple and entirely plant based. And it’s almost too pretty to eat. Almost…! This cake taste like heaven.
Simple to make, super pretty and beyond delicious. But this spectacular cake also happens to be dairy free, gluten free, refined sugar free as well as pretty healthy.Click To Tweet
The best things about this cake is that it’s so simple to throw together. You blend the 8-ingredient crust in a food processor and press it into your pan. Then blend your 8-ingredient Fig/Blueberry first layer in a blender and pour it over the crust. Same for the Fig/Black Currant second layer, freeze, and for an amazing presentation top with fresh figs and lavender buds. The recipe looks kind of long but in reality, it’s pretty easy.
So what makes this cake so great? Figs and their leaves are packed with nutrients and offer a variety of potential health benefits. Figs are high in minerals, vitamins, and soluble fibre. They also contain magnesium, copper, manganese, and vitamins A, B, C and K. Besides these vitamins, figs are packed with antioxidants, folic acid, sodium, and zinc.
As usual ➵ raw, vegan, dairy free, gluten free, refined sugar free and very yummy. I really hope you enjoy making this recipe.
- For the base
- ½ cup oat flour
- ¼ cup buckwheat flour
- ¼ cup flax meal
- ¼ cup shredded coconut
- 2 tablespoon coconut sugar
- 10 dried figs, stems removed
- ⅓ cup nut milk
- 1 heaped tablespoon coconut oil
- For the first layer
- 1 cup pine nuts, soaked and dehydrated
- 2 cup organic raw coconut meat*
- ½ cup lavender tea, at room temperature**
- 1 teaspoon vanilla extract
- ¼ cup frozen blueberries, thawed at room temperature
- 2 fresh figs, stems removed
- 2 tablespoon coconut nectar
- 2 tablespoon coconut butter, warmed to liquid
- For the second layer
- ¼ cup frozen black currant, thawed at room temperature
- 3 fresh figs, stems removed
- For the base - add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
- For the first layer - Add all the first layer ingredients to a high-speed blender and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Transfer to a bowl two thirds of the mixture.
- For the second layer - Add second layer ingredients over the remaining mixture into the blender and process until well combined and smooth. Transfer the mixture into a bowl.
- To assemble - Take your base out of the freezer, pour half of the first layer cream over the base. And continue by adding large dollops of different colors (a couple of spoonfuls of each at a time, save a bit for the top) in a random pattern. Using a knife or a toothpick “draw” some random lines and patterns in the colored filling to add interesting swirls. Finish your cake with the second layer cream. Decorate with a handful fresh figs and fresh lavender.
1 tablespoon fresh lavender buds
1/2 cup filtered water
- Add ½ cup filtered water to a small saucepan over medium heat
- Bring the water to a simmer then immediately remove from heat
- Place the loose dried or fresh lavender into the water and gently stir
- Cover and then steep for 5 minutes
- Strain out lavender buds
Did you make this recipe? Show me your creations. I absolutely love seeing and it makes me so HAPPY to see photos of my recipes made all around the world. Take a pic and share it on Instagram. ⭒✩I can’t wait to see your amazing creations✩⭒ be sure to tag me in the pictures #deviliciouslyraw