Blackberry Fig Cornmeal Cake

• 1 1/4 cups cups non-dairy milk (I used unsweetened almond)
• 1/2 cup coconut sugar
• 1/3 cup melted coconut or olive oil
• 1 tablespoon plus 1 teaspoon lemon juice
• 1/2 scraped vanilla bean
• 1 1/2 cups cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon vanilla-infused (or regular) sea salt
• 1/2 cup blackberries
• 2 fresh figs*, sliced very thinly

1. Preheat oven to 350 degrees F. Oil and line a 9-inch springform pan with parchment paper and set aside. In a medium bowl, combine the milk, sugar, oil, lemon juice, and vanilla. In a large bowl, whisk together the cornmeal, baking powder, baking soda, and sea salt. Pour the liquid mixture into the dry, and whisk until combined. The batter will be very runny.
2. Pour into the cake pan and bake for 15 minutes, then take it out of the oven and quickly top with figs and berries. Bake an additional 35-45 minutes, testing at every 5 minutes after 35. When the cake is done, the top will spring back when lightly pressed, and the edges will start to pull back from the sides of the pan. Let cool completely and slice with a serrated knife as not to disturb the berry magic! rnrn*NOTE: some vegans/vegetarians don't eat figs because the plants have a tendency to pull an Audrey II on wasps. I'll leave it at that, but you can read more here (http://www.organicauthority.com/health/figs-are-they-vegan.html) if you're concerned/interested, and use your own discretion when it comes to eating figs.

milk, coconut sugar, coconut, lemon juice, vanilla bean, cornmeal, baking powder, baking soda, vanillainfused, blackberries, fresh figs

Taken from food52.com/recipes/38177-blackberry-fig-cornmeal-cake (may not work)