Fig Lavender Cake
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Notes
*If you are unable to get young coconut meat, you may substitute 2 cup pine nuts, or canned coconut milk
**Lavender Tea
1 tablespoon fresh lavender buds
½ 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
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2020/10/09/fig-lavender-cake/