Sparkling Fresh Fig Cake

Inspired by a recent adventure, this sparkling fresh fig cake is an instant hit highlighting the fig’s natural honey & berry-like sweetness. The secret to this recipe is using sparkling water in the batter which helps the batter rise and the end result is a beautiful and fluffy cake! 

Cake Batter Ingredients:

1 3/4 cups all-purpose flour

1 TBS cornstarch

1 TBS baking powder

1/2 tsp baking soda

1/8 tsp salt

2/3 cup Monkfruit Sugar 

1/2 cup Olive Oil (or Canola Oil) 

7/8 cup sparkling water

1 tsp vanilla extract

1 TBS Lemon Zest 

1 tablespoon apple cider vinegar/fresh lemon juice 

Toppings: 

1 Cup Fig Jam

6-8 Fresh Figs 

Cream Frosting:

1 Cup Coconut Cream 

1 Cup Cream Cheese (Plant-Based or Not) 

1/4 Cup Powdered Sugar 

2 tsp Lemon Zest or Orange Zest 

Optional:

1 Cup pistachio (or Nut of your choice)

1/2 cup dries goji berries 

4-5 apricots halved  

Directions: 

For the Cake: 

1. Preheat oven to 350° F. Grease your 8-inch cake pan (with coconut oil) and line it with parchment paper.
   

2. In a large bowl, sift flour, cornstarch, baking powder, and baking soda and add the salt and sugar, use a whisk to combine the dry ingredients.
   

3. Slowly add olive oil, sparkling water, vanilla extract, lemon zest, and vinegar/lemon juice, stirring gently until just combined (be mindful not to overmix the batter otherwise you risk a dense cake).
   

4. Fill the greased cake pan with the batter and bake until a toothpick inserted into the center comes out clean, approximately 35-40 minutes depending on your oven. You can gently press down on the cake and if it springs back it’s ready!

1. Remove the cake from the oven and allow it to cool in the pan for 15 minutes or so.
   

2. Gently tap on the cake pan to release the bottom and sides, and then flip it over onto a wire rack to cool (approximately 1 hour).
   

Cream Cheese Frosting

1. In a medium bowl, scrape the vanilla bean into it and add the coconut cream.
   

2. With a handheld mixer, beat the coconut cream until you it forms stiff peaks.

3. Incorporate the cream cheese, zest and sugar and beat on high for another 1-2 minutes until the mixture is fully combined.

4. Set the frosting in the fridge to set until the cake cools.
   

Putting it All Together: 

1. Cut the cake horizontally into 2 layers (try to make an even cut, but don’t worry you can cover any mistakes with the cream frosting!
   

2. Place one layer on a flat plate and spread the fig jam over it.
   

3. Place the second layer of the first and start to evenly spread out your cream cheese frosting over the cake.

4. Store the cake in the fridge for approximately one hour to allow the frosting to set.
   

5. Remove from the fridge and decorate with your fresh figs and optional ingredients. Serve and Enjoy!

You can store the cake in the fridge for up to 3 days. 

Urban Shaman Pro Tip: When you’re ready to eat the next slice, leave it out to get to room temperature!