Vanilla Walnut Fig Cake

• 2 cups gluten free baking flour
• 1 cup coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 1 ¼ cup non-dairy vanilla milk
• ½ cup melted coconut oil
• 1 tbsp apple cider vinegar
• 2 tbsp vanilla extract
• ½ cup chopped walnuts
• 6-8 ripe figs
• Top with a drizzle of date syrup, agave or maple syrup
  

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• Perfect with a hot cup of tea
• Non-dairy whipped cream or non-dairy ice cream
• Drizzle of date syrup

1. Preheat your oven to 350 degrees. While the oven is preheating, combine all dry ingredients excluding chopped walnuts in a large mixing bowl. Whisk to combine.
2. To the same bowl add your wet ingredients, non-dairy milk, melted coconut oil, apple cider vinegar and vanilla extract. Whisk until fully combined.
3. Next, fold in your chopped walnuts. Pour mixture into a greased cake pan. Top with halved ripe figs, pressing them halfway into the batter.
4. Place in your oven and bake for 35-40 minutes, or until the top is golden brown and the toothpick test comes out clean.
5. Remove from the oven and let cool for 20-30 minutes. Serve warm with date syrup drizzle, hot tea or vanilla ice cream, perfect for any breakfast or dessert!