You would think that a blog called “Fat-Free Vegan Kitchen” would be pretty high on the list of Blogs Unlikely to be of Great Interest To Me, but I’ve actually been an avid reader for some time. I found FFVK through another vegan blog — the rightly popular Vegan Yum Yum. And now you know my dirty little secret: I’ve been cowering in the dark reading vegan blogs this whole time. There. I’ve said it.

So I finally got around to trying out a recipe from Fat Free Vegan Kitchen’s archives this past weekend and it was a goodie. I had to mess with it, though, but it was all in the name of fig-maximization so it’s all right.

As I mentioned a little while back, there’s this awesome website called UrbanEdibles.org wherein you can find a listing of publicly available edible plants in the Portland area. We gleaned a good many figs and with the last of those figs I decided to make a cake I saw on FFVK. Her version used peaches, but my cake was the same idea, different season.

And, because I know you’re wondering, no, my version was neither completely fat-free nor vegan. I couldn’t resist adding a scoop of fatty, dairylicious butter right at the very start. But otherwise, I kept the recipe pretty much as is.

You can check out the recipe for yourself here.

my fig cake, still in the pan.

sliced up and ready to serve!