Figs! So sweet and delicious when they’re in season. Plus, they have fiber, calcium, potassium and antioxidants to keep you healthy! I like to use them in both sweet and savory applications, but today I used them in this vegan and gluten-free layer cake recipe composed of:
- Gluten-free chocolate almond sponge cake
- Brown-sugar coconut pastry cream
- Strawberry fig compote
- Topped with fresh strawberries, figs, and pistachios
It’s not my prettiest most perfect cake, but it IS delicious and that’s what really matters here right?
Gluten-Free Chocolate Almond Cake
I have been experimenting with different gluten-free flour combinations to make a light, fluffy and stable crumb. I’m really happy with how this combination of buckwheat flour, almond flour, corn starch, and rice flour turned out. I used both cocoa powder and melted vegan dark chocolate here for an extra rich chocolatey flavor, and it pairs perfectly with the creamy coconut pastry cream and tangy strawberry fig compote.
Vegan Brown Sugar Coconut Pastry Cream
Traditionally, pastry cream is made with milk, cream, egg yolks, sugar, and a starch such as flour, rice or corn starch. My vegan pastry cream recipe uses soy milk, solid coconut milk from the can, brown sugar, and cornstarch for a super smooth, creamy and delicious cake filling. The corn starch gelatinizes at about 167-176°F or 75-80°C, and instantly thickens up the soy milk. I put a can of coconut milk in the fridge overnight (the one I used had 19g of fat per 100g and no added stabilizers like guar gum,) then add the solid coconut milk as a source of fat to make it super creamy, and emulsify with a hand blender. I need to do a whole post on how to make vegan pastry cream, so look out for that one coming soon!
Strawberry Fig Compote
This is so simple to make, and you can adjust the sweetness to your taste. I thickened it slightly with NH pectin, and added lemon juice to brighten it up slightly.
Let me know in the comments your favorite way to use figs!
Vegan Chocolate Strawberry Fig Layer Cake (Gluten-Free)
Ingredients
Vegan Chocolate Almond Cake
- 47g almond flour
- 35g buckwheat flour
- 37g rice flour
- 21g corn starch
- 28g cocoa powder
- 4g baking powder
- 3g baking soda
- 2g salt
- .5g xanthan gum
- 70g chocolate
- 40g coconut oil
- 130g water
- 10g aquafaba
- 10g espresso
- 90g brown sugar
Brown Sugar Coconut Pastry Cream
- 454g soy milk
- 50g corn starch
- 50g agave
- 15g brown sugar
- 80g solid coconut from can
- Pinch salt
Strawberry Fig Compote
- 20g lemon juice
- 20g sugar
- 3g pectin
- 200g strawberries
- 250g figs
Instructions
For the cake:
- Preheat oven to 180°C/356°F with fan.
- Combine all dry ingredients in a bowl (except brown sugar) and whisk well. Set aside.
- In a separate heat proof bowl, melt chocolate and coconut oil together on 30 second intervals, stirring well between.
- Add melted chocolate a large bowl with the remaining liquid ingredients and brown sugar and mix well until brown sugar is dissolved completely.
- Add liquid to dry ingredients and stir well to combine, avoiding any lumps.
- Pour into a 39cm x 29cm pan lined with baking paper, and bake for 10-12 minutes until firm.
For the pastry cream:
- Add soy milk to a saucepan.
- In a small dish, add cornstarch and some of the cold soy milk and whisk until the starch is dissolved and there are no lumps. Pour back into the pan with remaining soy milk.
- Add agave syrup, salt and brown sugar, and heat on low-medium until 80°C/176°F or until the mixture is visibly thickened.
- Turn off the heat and add the solid coconut milk, whisking constantly.
- Emulsify with a hand blender, and allow to cool completely for several hours until the cream has set and firmed. Emulsify again before use.
For the Strawberry Fig Compote:
- Add strawberries, figs and lemon juice to a saucepan and heat.
- In a separate small dish, combine sugar and pectin and mix well.
- Slowly whisk the sugar and pectin into the strawberry and fig mixture, and be sure it dissolves completely.
- Cook on low-medium heat until the fruit releases liquid and begins to thicken.
- Allow to cool completely and set for several hours before use.
Assembly
- Cut out three 160mm circles of sponge cake from the pan.
- Layer the cake, pastry cream, and compote into a 160mm round mold.
- Allow to set overnight before unmolding and decorating with fresh strawberries, figs and pistachios.
