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!