Gluten Free Fig Cake


Serves 6-8

2 Cups of oat flour
1 Cup oat milk (I use Provamel)
3/4 Cup coconut sugar
1 Tbsp apple cider vinegar
1 Tbsp Tartaric powder
1/4 Cup melted coconut oil
Splash of ahorn syrup
Handful almond shreds & little bit to garnish
4 Ripe figs cut in half, washed & cut in two

How to
1. Preheat the oven to 180 degrees. 
2. Line parchment paper in a baking tin or set a side a non stick baking tin.
3. Combine in a small bowl the oat milk, ahorn syrup and the apple cider vinegar and set a side.
4. Mix in a medium bowl all the dry ingredients. Add the melted coconut oil and mix into the dry ingredients.
5. Add the oat milk mixture to the bowl and stir until the batter is smooth. 
6. Pour the batter into the prepared baking tin, top the batter with the figs on top and garnish with a little bit of the remaining almond shreds.
7. Bake the cake for about 25-30 minutes at 180 degrees or until a toothpick inserted comes out clean.
8. Let cool the cake on a cooling rack & enjoy!

Bon app├ętit!