Ingredients

• 3 Tbs of flaxseed; grind it in a grinder or dry blend it and mix it with 1/3 cup of water. Let it stick together.
• 1 cup vegetable oil
• 3/4 - 1 cup brown cane sugar (depends on desired sweetness)
• ½ cup water
• 1 ½ tsps vanilla extract
• 2 cups all-purpose flour
• 2 tsps baking powder
• ¾ tsp salt
• 1 ¼ tsp ground cardamom
• ⅓ cup crystallized ginger, diced
• 5-10 fresh figs (depending on size) sliced ​​vertically (or sliced ​​pears or sliced ​​apples would be great too!)
   

For Crisp Topping:

• ½ cup all-purpose flour
• ½ tsp baking powder
• pinch salt
• 4 Tbs cane or brown sugar
• ¼ tsp cinnamon
• 5 Tbs melted vegan butter or vegetable oil
• ½ cup chopped walnuts

Preparation

1. Preheat the oven to 350ºF.
2. Grease a 9” round cake pan with oil.
3. In a large bowl, combine the flaxseed mixture, oil, sugar, water, and vanilla extract. Beat to combine and reserve.
4. In a small bowl combine the flour, baking powder, salt, and cardamom. Beat to combine.
5. Add the dry ingredients to the wet ingredients and slowly whisk to combine. Add candied ginger (chopped into small pieces).
6. Pour cake batter into the pan, place figs, cut side up, in a circle around the cake. Set aside.
7. To make the crumble or crispy topping, whisk together the flour, baking powder, salt, sugar, and cinnamon until combined. Add the melted butter and stir with a fork until a crumble forms. Then add the walnuts.
8. Sprinkle the crumble over the figs and cake, evenly distributed.
9. Bake cake for 50 minutes -1 hour or until a small knife comes out clean. If the top starts to brown too quickly, cover with foil until fully baked. Let cool and serve to enjoy with family!