Niki Webster of Rebel Recipes shares her vegan secrets for a delicious plum, fig and almond cake
Ingredients
For the base ingredients:
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
For the dry ingredients:
• 125g ground almonds
• 3 tbsp desiccated coconut
• 2 tbsp ground flax seed
• 1 tsp baking powder
• 1/2 tsp salt
• Zest 1 lemon
For the wet ingredients:
• 3 tbsp almond butter
• 2 tbsp maple syrup
• 1 tsp vanilla powder
• 1 tsp almond essence
• 125ml almond milk
For the Fig Paste ingredients:
• 10 dried figs
• 5 tbsp water
For topping:
• 3 fresh figs sliced
• 3 fresh plums sliced
Method
1 In a small bowl mix together the olive oil and vinegar.
2 Preheat the oven to 180c and line an loose bottomed tart pan with baking paper.
3 Mix the dry ingredients together in a bowl (ground almond, coconut, ground flax seeds, lemon zest, baking powder, and salt)
4 In a small bowl, mix together the almond butter, maple, almond essence and vanilla, almond milk. Now mix in the olive oil & vinegar.
5 Add the wet mixture to the dry mixture and stir thoroughly.
6 Press the the dough into the pan.
7 To make the paste, Add all the ingredients to a food processor and blitz until you get a paste. Spread the paste over the base, then add the sliced fresh figs & plums on top. Bake for 35 minutes.
8 Remove from the oven and allow to cool.
