Fig and Date Almond Cake (Muffins too!)

Slightly sweet but high in flavors, this fig and date almond cake is gluten-free and vegan. It's also a great recipe for MUFFINS! 

More great recipes from Kelly Ohnona on myorganicdiary.com

Ingredients:

• 2 cups oat flour
• 2 cups almond flour
• 1/4 cup flaxseed meal
• 1 tsp baking soda
• 1/4 cup maple syrup or honey (feel free to add another 1/4 cup if you like a sweeter dessert)
• 6 dates, pitted and diced
• 1 cup unsweetened non-dairy milk of your choice
• 1 tbsp apple cider vinegar
• 1/3 cup avocado or olive oil
• 1/4 cup sesame + a little more for topping
• 6–8 figs, quartered
• 1/4 cup shaved almonds

Directions:

1. Preheat oven to 350F.
2. Mix flours, flax meal and baking soda. Add maple syrup, dates, milk, oil and apple cider vinegar. Mix well until combined. Add sesame.
3. Grease a 8″ springform pan or a round mold. Pour the batter and give the mold a light shake until the batter is equally spread out.
4. Press the quartered figs on top of the cake. Sprinkle shaved almonds and sesame.
5. Bake for 45-55min.
6. Remove from oven and let chill. When cooled, serve right away or store in the fridge for up to 4 days.