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Almond Fig Cake

Photo by Palak Jain


For the Cake

  • 2 cups whole wheat flour
  • 100 g dried figs, chopped
  • 200 g almonds, soaked in water
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp unrefined salt
  • 1½ cups soy milk
  • 1 cup jaggery
  • 1 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • Thinly sliced almonds to garnish

For the Citrus Syrup

  • 1 cup orange juice
  • ½ cup water
  • 1 tbsp lemon juice
  • ¼ cup jaggery
  • 1 tsp cinnamon powder


For the Cake

Preheat the oven to 180 ºC (350 ºF) and line a 30 cm square baking pan with parchment paper. Mix the dry ingredients together in a large bowl. Now blend the soaked almonds until they are smooth and creamy. In a separate bowl, make a blended paste of the jaggery and soy milk, then add the vanilla and vinegar. Stir the wet ingredients into the dry and then add the almonds and figs and stir the mixture well. Lightly sprinkle the sliced almonds on top. Bake in the preheated oven for 30 minutes and test with a clean knife.

For the Citrus Syrup

In a small saucepan, heat the orange juice, water, lemon juice, jaggery and the cinnamon. Bring to a boil and simmer for 5 minutes. Pour this over the hot almond cake.


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