Fresh Fig Cake

I love figs!  The California black figs are in season now and this cake is a good way to use them.

Fresh Fig Cake
2 cups chopped figs, stems removed
2 cups rice flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 cup coconut oil (or olive oil)
1/3 cup molasses
1/3 cup organic sugar
1/3 cup coconut milk (or water or other milk)

Add all ingredients to large bowl and stir to mix thoroughly.  Pour into a greased 8x8 inch pan and bake at 350 degrees for 45-50 minutes, or until cake begins to pull away from the sides.

Cool and spread on glaze.

Glaze - 3/4 cup powdered organic sugar, 1T homemade vanilla, 1T coconut oil (or olive oil).  Add enough water (just a bit) to get a pourable glaze. 

Lemon Cake

Our lemon tree is in full bloom, keeping the bees busy and the yard wonderfully scented!  This is one of my favorite cakes to make.Yum!  It's easy and keeps in the refrigerator (if it lasts that long) for several days.  I originally made it with water instead of coconut milk and olive oil instead of coconut oil - it still tastes great that way, but the coconut milk and oil step it up a notch.

Lemon Cake

1 ¼ cups white rice flour
1 cup organic sugar
3/4 tsp cream of tartar
scant 1/2 tsp baking soda
1 egg or flax egg substitute
¼ cup coconut oil (or olive oil)
2T lemon juice + coconut milk (or water) to equal ¾ cup (you can add more lemon juice if you want it really lemony - just keep the total at  ¾ cup)

Mix and pour into greased 8 or 9 inch baking pan.  Bake in 350 degree oven for 35 minutes or until toothpick inserted in center comes out clean.  Pour glaze on cake immediately and keep spreading it around until it all soaks in.

Glaze – ¾ cup powdered sugar (C&H has corn starch in it, others have tapioca – if you want only sugar, grind granulated sugar in blender)
1T coconut oil (or olive oil)
lemon juice to make a thin glaze