Fig & Caramel Cake

This recipe was inspired by a Paleo Sticky Date Pudding recipe I saw over at THE MERRYMAKER SISTERS, if you have not checked out those ladies yet you need to ASAP. They are fab, they cook amazing creations and you will want to lick your computer screen when you cast your eyes on some of their goodies. I was going to make their Sticky Date Pudding for my sister’s surprise birthday dinner but I don’t like to follow recipes so I changed it up a bit to suit the tangent I went off on which took me to figs instead of dates. You could make these as mini puddings too and I think it would make about 10.

Warning! This is NOT a low-sugar dessert! Obviously it doesn’t contain any of that highly refined nasty white stuff but natural sugar is still sugar. I guess what I am saying is that this is a SOMETIMES cake, not an ALWAYS cake and prepare for a bit of a buzz if you, like me, are used to minimal sugar generally.


250g dried figs, chopped
1 tsp powder
1 cup boiling water
2 tbs coconut oil
1/2 cup coconut nectar or pure maple syrup
3 whole eggs plus 2 eggs whites
1 cup coconut flour
1/2 cup almond meal (or any other nut meal)
1 tsp cinnamon
1 vanilla pod, seeds removed & keep the pod
Extra dried figs for the top (about 150g)

Caramel Business-

1/2 cup coconut nectar or pure maple syrup
3 tbs ghee (you can use coconut oil or butter instead)
1 cup full fat coconut cream
1/2 tbs arrowroot or tapioca flour
The vanilla pod you reserved from above

For the cake- Preheat the oven to 170C and line your cake tin with baking paper.
In a bowl add the chopped figs, baking powder & boiling water & set aside while you do the next bits.
Chop the extra figs through the centre and arrange of the bottom of the cake tin in any pattern you like.
Add all the dry ingredients to a bowl and mix to combine. Using a hand mixer or a blender add the coconut nectar, vanilla bean seeds & coconut oil & beat until this forms a thick paste, now add the eggs & beat until light & fluffy.
Grab the fig & water mix, add this to the dry ingredients & combine as best you can.
Fold through the egg mix until it is all well combined and has formed a thick batter.
Pour gently into the cake tin & bake for about 40mins. Allow to cool for 1/2hr before turning out of the tin.

For the caramel- Add the ghee, leftover vanilla pod & coconut nectar to a small saucepan and bring to a simmer over a low heat.
In a separate small bowl, mix together the arrowroot & coconut cream ensuring there are no lumps.
Now add the coconut cream mix to the saucepan stirring constantly as you do to avoid lumps. Keep the heat on low & allow it to come to a simmer again. Now you need to stir gently for 5 mins while the sauce thickens and prevents burning. Remove from heat & set aside. This might look a bit anaemic compared to normal caramel but trust me, it tastes amaze-balls.

When you are ready, slice the cake into portions, drizzle with the caramel sauce and serve with some whipped coconut cream or coconut milk ice cream….. Or just take bites out of it. Whatever floats your boat.


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