Hazelnut Layer Cake with Fig Compote

ingredients

hazelnut cake

• 3/4 cup brown rice flour
• 1/4 cup hazelnut meal (ground from toasted and shelled hazelnuts)
• 2 tablespoons arrowroot powder
• 1/4 teaspoon fine grain salt
• 1 1/2 teaspoons baking powder
• 3/4 cup all natural cane sugar (or coconut sugar)
• 1/4 cup coconut oil (soft, not melted)
• 2 free range eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened almond milk

fig compote

• 1 cup ripe black mission figs (roughly 12 ounces), cut into quarters
• 1 tablespoon grade b maple syrup
• 1 tablespoon fresh lemon juice
• pinch of cardamom (optional)

(vegan) cream cheese frosting

• 12 ounces vegan cream cheese (i like Tofutti or Follow Your Heart)
• 1/4 cup + 2 tablespoons organic palm shortening
• 1/2 cup + 2 tablespoons organic powdered sugar
• 1/2 teaspoon vanilla extract

garnish

• leftover figs, cut or whole
• elderberries, champagne grapes or whatever you have on hand

See more: