Vegan Vanilla Fig Loaf Cake
Ingredients
- 130g or 1/2 cup yogurt or plant yogurt of choice
- 180 ml or 3/4 cup non-dairy milk (I used soy)
- 100g or 1/2 cup sugar of choice
- 1.5 tsp vanilla bean paste
- 55ml or 4 tbsp neutral oil
- 250g or 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Add-ins
- 160g chopped figs (about 5 medium)
- 2 tsp flour
Glaze
- 160g powdered sugar
- 2 tbsp plant milk
- Fig chips and sage to decorate
Preparation
Preheat the oven to 350 degrees F or 175 degrees C. Grease and line a 25x10 cm loaf pan with parchment paper.
Wash and pat dry the figs. Toss them in 2 teaspoons of flour until well coated.
Combine all the wet ingredients in a large bowl and stir until sugar has dissolved.
In another bowl, whisk all the dry ingredients. Pour the wet mixture over the flour mixture and whisk until just combined.
Gently fold the chopped figs into the cake batter until just combined.
Drop the batter into the prepared pan.
Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Let the cake cool for 15 minutes in the loaf pan before transferring to a cooling rack. Let it cool completely before slicing or glazing.
For the glaze, mix the powdered sugar with plant milk and lemon juice. Spoon the glaze over the cooled cake.
