A delicious fig cake that brings in all of the great flavors of fall. Plus, it's gluten-free and vegan.
Prepare the flax eggs: Mix the flaxmeal with the water, and let sit at room temperature for at least 10 minutes
Prepare the cake mix as directed on the box, substituting the flaxmeal mixture for the eggs. Gently stir in the chopped figs.
Pour the batter into greased 8-9" cake pans and bake according to the box directions, until the cake is golden brown and springy to the touch. Remove layers from the cake pans and set aside to cool.
Prepare the frosting: Whip together the vegan butter and vegan cream cheese until smooth. Add powdered sugar gradually, mixing well after each addition. Add additional sugar if necessary to reach a thick consistency. The frosting should form peaks and should not drip from the beaters of an electric mixer.
Frost the layers and outside of the cake. Garnish and decorate with figs, rosemary, and other herbs if desired.