GLUTEN FREE HONEY FIG CAKE

IMG_1038.jpg

It’s been almost a year since I last posted a honey cake recipe, and it’s been months since I’ve shared a recipe here. It seems a recipe for Rosh HaShana, or the Jewish New Year, is the perfect recipe to kick-start blogging again.

After getting engaged, starting to a plan a wedding, and really diving into my new job, sharing delicious, delectable, and sometimes healthy recipes fell to the wayside. But after enjoying some amazing almost life-changing meals (Zahav, Gjelina, Nancy’s Hustle, and so many more..), cocktails that are exceptional, and binge watching too many cooking shows, I decided to get back into the kitchen and creating.

But with that change, I’ve also been working a lot on slowing down.

While I’m certainly trying to constantly lean and excel in my career, I’m trying to find a balance with my anxiety of time and needing to run, run, run. As I was taking a walk the other day I was thinking, why do I feel the need to always run? Why can’t I sit still and just be?

It’ll be 11 years since my father passed away in December, and ever since then I’ve been running. Constantly booking up my schedule, focusing on work and my studies, or filing my day with activities. The idea of sitting still and being with my emotions frightened me. While it won’t be easy, this year, I’m trying to just slow down. No rushing into work, no need to literally be running to every subway, and no need to be running fast in the kitchen (my fingers will thank me!).

With that, here’s to a sweet new year- enjoy this gluten free, dairy-free, fig and honey cake.

xx

IMG_1040.jpg

Servings: 1 loaf

Ingredients

  • 1/3 cup melted coconut oil 

  • 1/3 cup coconut sugar 

  • 1/2 cup honey 

  • 1/2 cup fig purée (cook down fresh figs with vanilla and honey, then puree)

  • 1 tsp vanilla extract 

  • 8 oz plain non dairy yogurt 

  • 2 eggs 

  • 2 tsp baking powder 

  • 1 teaspoon of ground cinnamon, ginger, and cardamom 

  • 2 cups gluten flour 

  • Fresh figs to decorate

Directions:

  1. Preheat the oven to 350 degrees and line a loaf pan with parchment paper.

  2. Combine the coconut sugar, honey, vanilla, coconut oil, and fig puree.

  3. Then fold in the spices and eggs.

  4. Next mix in the flour and baking powder.

  5. Lastly, mix in the yogurt.

  6. Pour the batter in the prepared loaf pan. Decorate with freshly sliced figs.

  7. Bake for 1 hour until golden brown.

  8. Let fully cool and enjoy!

Comment