• 3 layer, 8-inch cake

  Preheat Oven to 350 degrees.

  Grease 3 cake pans with nonstick coconut oil.

Black walnut zucchini cake:

• In a mixing bowl, add wheat flour, baking powder, baking soda, sea salt, ground cinnamon, and ground nutmeg. Whisk together.

  In a large bowl, add honey, unsweetened applesauce, coconut oil, eggs, and vanilla bean paste. Whisk together until smooth.

  Add the dry ingredients to the wet ingredients until everything is combined. Gently fold in the zucchini and black walnuts.

  Divide the batter among the three cake pans. 

  Bake for 30-35 minutes, depending on your oven.

  Let cool completely once out of the oven. I like to use a serrated knife to level the cakes if needed.

Fig jam swirled cinnamon cream cheese frosting: 

• Add cream cheese, coconut whipped cream, vanilla bean paste, cinnamon, maple syrup and the chopped fig to a small bowl. 

  Blend until smooth using a mixer. 

  Very carefully spread the frosting on the zucchini cake, layer by layer, once cooled. Swirl the fig jam on top of the frosting layers with a small knife or toothpick.

Honeyed figs:  

• Drizzle the figs with honey. You can roast them as well but they tend to get mushy for decorating. 

  Decorate the cake with extra black walnuts, honeyed figs, and any other decorations that you love!