This fig walnut coffee cake torte was inspired by the “Apricot-Walnut Coffee Cake” recipe in Sarah Kramer’s La Dolce Vegan, but it’s using the ingredients I have in the house, which alas are not vegan, and I have fig preserves instead of apricot preserves. I would argue this is a pretty guilt-free cake, especially if you make it the proper vegan way from the original recipe.
Fig Walnut Torte Recipe Ingredients
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/4 cup silken tofu
- 3/4 cup sugar
- 1/2 cup milk
- 1 1/2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup white fig preserves
- 1/2 cup walnuts, chopped
Fig Walnut Torte Recipe Directions
Preheat your oven to 350 degrees and prepare a 9-inch round cake pan. In one bowl, whisk together the flour, baking soda and salt. In your food processor, blend the butter, tofu, sugar, milk, apple cider vinegar and vanilla extract until the mixture is smooth. Add to the dry ingredients mixture and mix with a spatula until blended. The batter will be a little thick. Spread half of the cake batter into the pan, top with the preserves, and half the walnuts, then the last half of the cake batter and top it off with the last of the walnuts. Bake for about 30 minutes (or 35 minutes if you’re using an 8-inch pan) until it becomes golden brown and your tester comes out clean, and it’s just starting to pull away from the edges. Cool completely in the pan. Then turn it out onto your dish and serve!