DIY, Recipes, Seasonal

Recipe: Pumpkin Fig Cake

I recently came across a recipe for Epic Pumpkin Spice Cake on Toronto Fit Chicks. As I was preparing to make it, I realized I wanted to put my own twist on it. Here’s what I did.

Pumpkin cake 1

What you need:

  • Bowl
  • Emulsion blender (optional)
  • Cake pan (I don’t have a cake pan, so I actually used a small baking dish)
  • Spice Cake Mix
  • 540 ml Canned Pumpkin Pie Filling
  • 3 Eggs
  • 1 Cup Water
  • 3/4 Cup Coconut Oil
  • 2 Tbsp Orange Juice
  • 2 Tbsp Maple Syrup
  • 1.5 tsp my DIY Pumpkin Spice┬áblend
  • 10-15 dried figs (chopped)
  • Icing (I used store bought butter cream)

What to do:

  1. Preheat Oven to 350 degrees
  2. Grease the cake pan with butter or coconut oil
  3. In a bowl, combine and mix:
    1. canned pumpkin
    2. eggs
    3. water
    4. coconut oil
    5. orange juice
    6. maple syrup
    7. pumpkin spice blend
  4. Add the cake mix and blend well (I used an emulsion blender)
  5. Stir in chopped figs
  6. Bake for 1 hour (stick a toothpick or knife in the centre, it should come out clean)
  7. Cool the cake and add the icing

Disclaimer: This was my first cake ever – I got a spongy texture in the end and I’m not sure if that’s right, but it was tasty and got even better after refrigerating overnight.


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