The egg-free and milk-free fig cake is a simple, quick, and tasty dessert ideal also for vegans, vegetarians, and those intolerant to eggs and lactose. Enriched with extra virgin olive oil and brown sugar, cooked in the air fryer, perfect to enjoy at breakfast, as an afternoon snack, or as a light dessert after dinner.
Preheat the air fryer to 180 degrees Celsius.
In a bowl, sift the flour and add the baking powder.
Cut the figs into pieces and set aside.
In a separate bowl, mix the water, brown sugar, extra virgin olive oil, and lemon juice.
Pour the liquid mixture into the bowl with the dry ingredients and gently mix until you get a homogeneous batter.
Add the fig pieces to the batter and gently mix to distribute them evenly.
Pour the batter into a baking pan suitable for the air fryer, previously lined with parchment paper.
Place the pan in the air fryer and cook at 180 degrees Celsius for about 20 minutes, or until the cake is golden and fully cooked.
Always perform the toothpick test to check the degree of cooking.
Air fryer
Air fryer baking pan
Parchment paper
Store in an airtight container at room temperature for 2-3 days.
Variations: Add nuts such as chopped walnuts or almonds for a crunchy touch. Add cinnamon or other spices as desired for a more enveloping flavor. This cake is suitable for vegan, vegetarian, and dairy-free diets, ideal for allergies or food intolerances.
Italy
| Energy (kcal) | 123.02 |
| Carbohydrates (g) | 19.93 |
| of which Sugars (g) | 10.8 |
| Fat (g) | 4.13 |
| of which Saturates (g) | 0.6 |
| Protein (g) | 2.04 |
| Fiber (g) | 1.61 |
