Autumn is the season of beautiful pears & figs and this delicious vegan cake is the perfect way to serve up all those slightly over-ripe ones! The warm hint of the fresh ginger works really well with the pears and figs without overpowering either of them. This cake is great served warm on a chilly Autumn afternoon with a generous scoop of dairyfree vanilla icecream!
Course: Afternoon Tea
Cuisine: British Seasonal
Keyword: Baking with figs, baking with pears, Egg free pear cake
Preheat the oven to 160C and grease or line a 6inch round cake tin. I use silicone baking sheet but greaseproof paper works well too!
In a large bowl whisk the vegetable oil and sugar together before stirring in the grated ginger, lemon juice and mashed pear.
Sift the ground chia seeds and flour together and add to the bowl. Begin to fold in, slowly pouring in the Dairyfree Milk until the cake batter is smooth and thick (but can still be poured.)
Pour into the prepared cake tin and lay the fig quarters, skin side up, on top of the cake batter. (If you want a jammy layer in the middle of the cake you could pour in half the batter, lay over the figs and then cover with the rest)
Bake for 35-40mins until skewer comes out clean. Leave to cool, put extra chopped figs on top and then dust with icing sugar. This cake is really nice served warm with vanilla icecream - dairyfree obviously!