Cut the fig with the skin into 8 wedges. These will be used later for the topping.
Roughly chop the figs. Sprinkle with beet sugar and let sit for 5 minutes, then microwave at 600 W for 1 minute.
Combine the rice flour, cornstarch, baking powder, and cinnamon. Mix together well using a whisk.
Add the grape seed oil and lemon juice to Step 2. Stir with the whisk until smooth.
Add Step 4 to Step 3. Stir in the soy milk and vanilla oil. Mix well with a whisk then pour into the cake pan. Arrange the fig wedges from Step 1 on top.
Bake in a 180℃ oven for 40-45 minutes. Once baked, leave in the pan for about 5 minutes before taking it out.
Once cooled, wrap the cake with plastic wrap and put in a plastic bag to prevent from drying out. It will be nice and moist by the next day.
It's a bit densed cake but the texture is velvety and fine.
Story Behind this Recipe
I felt like having a strawberry coconut cake with rice flour though strawberries are out of season in autumn here in Japan, so I tried to make it with figs instead which have the same type of popping texture as strawberries. It came out very well and I enjoyed very delicious healthy pound cake.
The baking time may vary depending on your oven. If using the oven function on your microwave (common in Japan), increase the baking time by about 5-10 minutes.