Susan Hart: Gluten-free chocolate fig cake

The second harvest of figs is due soon in Northern California and some of those figs will be coming our way. I love figs. They are sweet, rich, light and full of good nutrients. According to one source, figs eaten or applied topically can do 15 wonderful things for us, including preventing certain cancers, curing acne and helping us sleep better at night.

Combine this wonder fruit with chocolate in this lovely, light cake is truly a Lucullan treat. I find the richer flavors more appealing as the evenings begin to cool. I hope you enjoy this gluten-free, dairy-free dessert. It was adapted from a recipe on theroastedroot.net.

Gluten-free chocolate fig cake

6 ripe figs, halved and roasted (or roast 12 and use the rest for garnish when serving)

2 eggs

1/4 cup grape seed oil

1/2 cup coconut milk

1 cup almond milk

1 teaspoon vanilla

2 tablespoons agave nectar

1 cup gluten-free baking mix (Bob’s Red Mill or Help Yourself)

1/2 cup cocoa powder (plus more for dusting)

1 tablespoon baking powder

1/2 teaspoon salt

Preheat the oven to 375 degrees.

Place the fig halves cut-side up on a baking sheet and roast them for 15 to 20 minutes until soft and juicy. Allow the figs to cool to lukewarm in the refrigerator.

In a blender, mix the coconut milk, almond milk and figs until smooth.

In a large mixing bowl, combine the fig mixture with the eggs, grape seed oil and vanilla and mix until smooth.

Add the flours, cocoa powder, baking powder and salt to the wet mixture and stir until just combined.

Preheat the oven to 350 degrees.

Pour the cake batter into a well-oiled 8-inch cake pan.

Bake for 40 to 45 minutes or until a toothpick in the center comes out clean.

When the cake cools, dust it with cocoa. Top with whipped cream if you like, or use Soyatoo, a non-dairy product in an aerosol-can which is pretty darn good. Raley’s has it in the refrigerator case of their natural foods section.

Serves 6 to 8

Bon appetit!

The next meeting of Carson City’s gluten-free discussion group is at 7 p.m. Oct. 13. Please email me for details.

Susan Hart has been cooking gluten-free for 17 years. She can be reached at glutenfree.hart@gmail.com.