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Gluten free orange and Rosemary cakes with caramelised figs (vegan)

These are lovely, simple cakes, that you can serve on their own, with icing, or if you want to get a bit fancy, with the caramelised figs. My kids love it with the orange butter cream icing. I kind of like it with both! Boiling the orange takes a little time, but making the cake itself is simple and very quick. A nice treat for a Sunday afternoon!

Gluten, dairy, nut, and egg free. Can be made soy free. Vegan.

Ingredients

Cake

1 large orange
sprig of Rosemary
2 cups of gluten free flour
1/2 cup of coconut flour
1/2 cup of olive oil or coconut oil
1 cup of soy milk (or alternative milk. Coconut or rice milk work well)
1/2 cup sugar
1 tablespoon orange blossom water
2 teaspoons of baking powder
1 teaspoon of vanilla essence
Nuttelex for greasing baking tray

Icing

half cup of nuttelex
half a cup of icing sugar
1 teaspoon of vanilla essence
zest of an orange

Caramelised Figs

2 teaspoons of nuttelex
1 tablespoon of brown sugar
1 sprig of rosemary
3-4 figs
Pinch or salt
Method

Cake

  1. Boil the orange and one small Rosemary sprig for 1 hour. Allow to cool. Remove orange. Cut in half to remove any seeds, and then blend orange and Rosemary until smooth.
  2. Combine gluten free free flour, coconut flour, baking powder and sugar in a large bowl
  3. In a smaller bowl, combine Pureed orange, olive oil, vanilla, orange blossom water and soy milk.
  4. Make a well in the centre of dry ingredients. Pour in wet ingredients. Mix gently with a wooden spoon.
  5. Grease patty tin liberally with nuttelex
  6. spoon in mixture until each patty is roughly half full.
  7. Bake for 20 minutes at 170 degrees.
  8. Allow to cool if icing. Can be served warm with caramelised figs.

Icing

Place all ingredients in a large bowl, and beat until light and fluffy. Gently spread over cooled cakes.

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Caramelised figs

Add sugar and nuttelex to a small frying pan. Simmer on medium heat, until sugar has completely dissolved, and it starts to thicken a little. Add in half a teaspoon of finely chopped rosemary, and diced figs.
Cook figs in caramel syrup for a couple of minutes.
Pour a little syrup and a couple of figs over the orange cake to serve. You can add a dollop of icing or icecream as well if you like!

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About grandpacat

I am an artist, illustrator, sewer, mother and sometime baker. This blog is a record of my creative endeavours, including my art making, children's craft activities, and a few allergy friendly recipes thrown in for good measure.

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