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Christmas Fig and Spice Cake with Creamy Citrus Frosting Recipe-23908

Photo by: Kathryn Barnard
Comments: 0


This cake is dark, moist, and rich, with morsels of figs and background flavors of seasonal spices, topped with frosting as white as fresh snow.

Yield: Makes one 9-inch cake


For the Cake:

  • ½ cup extra virgin olive oil
  • 1 cup maple syrup
  • 1 cup water
  • 2 teaspoons vanilla extract
  • 1½ cups buckwheat flour
  • 1 cup hazelnut flour
  • 1½ teaspoons baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • Zest of 2 medium oranges (about 5 tablespoons)
  • 1 cup dried figs, sliced very thinly

For the Frosting:

  • 1 cup coconut oil
  • 2 cups powdered evaporated cane juice
  • ¼ teaspoon sea salt
  • 2 teaspoons vanilla extract
  • Zest of 2 medium oranges (about 5 tablespoons)


1. To make the cake, preheat the oven to 350 degrees F and lightly grease a 9-inch cake pan.

2. In a large mixing bowl, combine the olive oil, maple syrup, water, and vanilla. In a separate bowl, combine the buckwheat and hazelnut flours, baking soda, salt, cinnamon, and cloves. Using an electric mixer, beat at low speed until the ingredients are combined. Mix the dry ingredients into the wet ingredients and thoroughly combine. Fold in the orange zest and figs. Pour the batter into the cake pan and bake for 50 minutes. It’s done when the cake bounces back after gently pressing a finger into the top.

3. To make the frosting, combine all the ingredients in a large mixing bowl. Using an electric mixer, beat at low speed until combined. Increase speed to high and whip until the frosting is creamy and smooth. You may need to scrape down the sides of the bowl a few times to be sure all the ingredients have been incorporated.

4. When the cake has completely cooled, frost it using a cake spatula or butter knife. For an extra-rich treat, carefully split the cake in half using a serrated knife and frost in the middle as well.

© 2011 Jennifer Katzinger

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

662kcal (33%)
337mg (14%)
40g (62%)
21g (105%)
0mg (0%)
0mcg RAE (0%)
1mg (2%)
74mg (7%)
2mg (12%)

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