This almond vanilla cake with yogurt crema, caramelized figs and hazelnuts is the perfect treat for those avoiding refined sugar and grains. This post is a paid partnership with Greeniche. I received product and monetary compensation in exchange for its preparation. Thanks for supporting the companies that make this blog possible.
Later today, I will perform a smudging ceremony to clean out all the ghosts of heartbreaks past from my apartment. Even later, I'll test out some new recipes. So you can be sure I am not resting on my laurels here.
But right now, I have a great, sugar-free and grain-free recipe for a stevia-sweetened almond vanilla cake with yogurt crema, roasted figs and hazelnuts.
Sugar-free almond vanilla cake with figs
This almond vanilla cake with figs is the perfect treat for someone who is watching their waists, or who has to avoid refined sugar and grains for health reasons.
Barely sweetened with stevia, nature's best sweetener, this almond vanilla cake with figs is perfectly poised to be the hit of the fall season.
This almond vanilla cake is topped with a tart yogurt crema. This crema tastes so much better than mounds of cloying buttercream.
The crowning jewel is the heap of roasted figs and toasted hazelnuts on top. Slowly roasted, the figs let their inherent sweetness shine. The figs provide a perfect compliment to the nutty, earthy flavour of toasted hazelnuts.
The final result is a stevia-sweetened almond vanilla cake with yogurt crema, roasted figs and hazelnuts that you can be proud to place on any holiday table this year.
If you're already thinking forward to Thanksgiving, this would be a refreshing change from all that pumpkin!
How are you celebrating this Rosh Hashanah? Or is this just another Monday for you guys? Let me know in the comments!
Looking for more Rosh Hashana Recipes and Inspiration?
Here are a few of my favourites:
- The best vegetarian Rosh Hashanah recipes
- Rosh Hashana menu, and my thoughts for the Jewish New Year
- How to decorate an intimate holiday table for a memorable experience
- Any of the 11 recipes in my Middle Eastern Small Plates E-book
- Almond apple cake with apple roses
- Enchanted rice with grapes, feta and pistachios, or the taste of teenage love
- Black eyed peas masabacha with tahini, tomatoes, garlic and hot peppers
- Roasted beet, apple and goat cheese salad with walnuts
A note on ceramics
The cake stand used in this photoshoot is actually a unique handmade bowl by Montreal-based Orlin Stoyanov.
Orlin happens to be my ceramics teacher! I received no monetary compensation for using his work in my post. I am proud to support local producers and brands whose products I truly love.
Follow At the Immigrant’s Table on Facebook, Instagram, Pinterest, Bloglovin’, or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don’t forget to tag it #immigrantstable @immigrantstable!
I received monetary compensation in exchange for the recipe I developed for Greeniche. I am proud to only work with those companies whose products I truly love. As always, all opinions expressed here are my own. You can always expect me to be honest with you guys!
Stevia-sweetened grain-free vanilla cake with yogurt crema, roasted figs and hazelnuts as part of a healthy low sugar diet
For one 6-inch round cake:
- ⅓ cup coconut oil
- 1 ¾ cup almond flour
- ¼ cup arrowroot flour
- ¼ tsp salt
- 3 large eggs room temperature
- ½ cup almond milk
- 6 heaped teaspoons stevia the small spoon that comes in the box, not a regular teaspoon - equivalent to 12 tsps of sugar, or ¼ cup
- ⅓ cup almond milk
- 2 tsps vanilla extract
- 1 tsp lemon juice
- ½ tsp baking soda
- 1 cup heavy cream chilled
- ½ cup plain yogurt
- 2 heaped tsps of stevia
- Hazelnuts toasted
- Fresh figs
- 1 heaped teaspoons stevia
To prepare roasted figs:
- Slice figs.
- Preheat oven to 350F (180C).
- Slice the figs and place in a baking dish.
- Sprinkle with 1 heaped teaspoon of stevia.
- Roast for 40 minutes and remove from oven. Let cool before handling.
To make cake:
- Preheat oven to 325Grease and line a 6-inch round cake pan with parchment.
- In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours and salt.
- Separate the eggs, placing the whites in the bowl of a standing mixer or a medium-sized bowl.
- Combine yolks in another bowl with melted coconut oil, vanilla, lemon juice and almond milk. Whisk to combine. Add egg yolk mixture to the large bowl with the flour, and whisk until batter is smooth and no lumps remain.
- Using a hand mixer, beat egg whites until they form soft peaks.
- Stir baking soda into the dough batter and, using a rubber spatula, immediately beat in one third of the whipped egg whites. Gently fold in the rest of the egg whites.
- If making layers, pour 2 cups of the batter into the prepared cake pan, leabving behind another ¼ cup (you can bake this in a ramekin or muffin tin). Otherwise, for a tall single layer cake, use all of the batter. Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
- Remove cake from oven and leave to rest for 5 minutes, then run a sharp knife along the edge and invert onto a cooling rack. Let cool completely.
- In the bowl of a stand mixer fitted with a whisk, beat heavy cream and yogurt on medium-high speed until soft peaks form. Alternately, you can use a hand mixer or whisk by hand. Taste and add more yogurt or cream to taste and whisk again to soft peaks.
- Cut cake into two layers. Layer vanilla buttercream and sliced figs between layers and on top, not bothering with the sides. Decorate top with cut-up figs.