Spice Cake w/ Fig Ice Cream & Cream Cheese Icing
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
Autumn Spice Cake
  • 1C soy or almond milk (you can also use cow's milk)
  • 1tbsp apple cider vinegar
  • ¾C sugar
  • ⅓C canola oil
  • 1tbsp vanilla extract
  • 1⅓C flour
  • ½tsp cinnamon
  • ½tsp nutmeg
  • ⅛tsp cloves
  • ¾tsp baking soda
  • ½tsp baking powder
  • ¼tsp sea salt
Fig Ice Cream
  • If you have an ice cream maker, make this fig ice cream recipe from Taste Spotting. It's incredible. Though be sure to use a small lemon. I had a large one and it came out too lemony. If you don't have figs I figure using straight up fig jam will do the trick (approx 2C).
  • If you don't have an ice cream maker then scrounge up the yummiest tasting ice cream you can to pair with this bad boy of a cake.
Cream Cheese Icing
  • ½C cream cheese
  • ½C butter, softened
  • 2C icing sugar
  • 2Tbsp water
Instructions
Autumn Spice Cake
  1. Preheat oven to 350F. Grease your cake pan (I use a spring form)
  2. Whisk the soy milk and apple cider vinegar in a large bowl. Set aside for a few minutes to curdle (yes it's okay). Meanwhile, sift together all the dry ingredients in a small bowl.
  3. Add the sugar, oil and vanilla to the milk mixture. In two batches, add the dry ingredients to the wet and beat until there are no large lumps left (small ones are fine).
  4. Pour into your cake pan and bake for 40 minutes or until a toothpick comes out clean. When ready, transfer to a cooling rack and let it cool completely before cutting the cake in half lengthwise.
  5. Spread a generous amount of icing on the top cake slice. Put a thin layer of cream cheese icing on the top of the bottom half (so that the ice cream doesn't sink through the holes in the cake) then spread large scoops of fig ice cream on top so that you entirely cover the cake. Carefully transferred your iced cake top onto the fig ice cream to complete the layer. Decorate with flowers from your garden.
Cream Cheese Icing
  1. Cream together the butter and cream cheese until blended thoroughly. ½C at a time, add the icing sugar and keep mixing until you get your desired icing texture.
  2. If it becomes to stiff, mix in a tbsp of water at a time to make your icing softer.
Recipe by Squirrelly Minds at http://squirrellyminds.com/2012/09/20/recipe-spice-cake-w-fig-ice-cream-creamcheese-icing/