Blackberry Fig Cornmeal Cake Recipe

Name: Blackberry Fig Cornmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cups non-dairy milk (I used unsweetened almond); 1/2 cup coconut sugar; 1/3 cup melted coconut or olive oil; 1 tablespoon plus 1 teaspoon lemon juice; 1/2 scraped vanilla bean; 1 1/2 cups cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon vanilla-infused (or regular) sea salt; 1/2 cup blackberries; 2 fresh figs*, sliced very thinly

Servings: persons

1 1/4 cups cups non-dairy milk (I used unsweetened almond)
1/2 cup coconut sugar
1/3 cup melted coconut or olive oil
1 tablespoon plus 1 teaspoon lemon juice
1/2 scraped vanilla bean
1 1/2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon vanilla-infused (or regular) sea salt
1/2 cup blackberries
2 fresh figs*, sliced very thinly

1
["Preheat oven to 350 degrees F. Oil and line a 9-inch springform pan with parchment paper and set aside. In a medium bowl, combine the milk, sugar, oil, lemon juice, and vanilla. In a large bowl, whisk together the cornmeal, baking powder, baking soda, and sea salt. Pour the liquid mixture into the dry, and whisk until combined. The batter will be very runny.", "Pour into the cake pan and bake for 15 minutes, then take it out of the oven and quickly top with figs and berries. Bake an additional 35-45 minutes, testing at every 5 minutes after 35. When the cake is done, the top will spring back when lightly pressed, and the edges will start to pull back from the sides of the pan. Let cool completely and slice with a serrated knife as not to disturb the berry magic!
2
*NOTE: some vegans/vegetarians don't eat figs because the plants have a tendency to pull an Audrey II on wasps. I'll leave it at that, but you can read more here (http://www.organicauthority.com/health/figs-are-they-vegan.html) if you're concerned/interested, and use your own discretion when it comes to eating figs."]

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups cups non-dairy milk (I used unsweetened almond), 1/2 cup coconut sugar, 1/3 cup melted coconut or olive oil, 1 tablespoon plus 1 teaspoon lemon juice, and more.

Yes, Blackberry Fig Cornmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Fig Cornmeal Cake

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