about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Pumpkin, Fig, & Pomegranate Upside-Down Cake.

Of all the Project Food Blog challenges, I found this to be one of the most difficult.  Challenge #8 is called Piece of Cake: create a sweet or savory baked good featuring the following seasonal ingredient: pumpkin.

It seems so easy, right?  But therein lies the challenge – it’s too easy.  And let’s be honest, who wants to see another pumpkin recipe the weekend after Thanksgiving?  Not me.  So I dug deep and tried to think beyond pumpkin pie and pumpkin bread.

With Thanksgiving behind us, we are all suddenly inundated with holiday decorations, lights, and images everywhere.  Personally I welcome it with open arms – I am a total Christmas freak, and December is hands down my favorite month of the year.


And nothing gets me in the holiday spirit quite like DESSERT!  Pumpkin is not just for Thanksgiving anymore – if this doesn’t make it onto your holiday dinner party menus then you are craaaazaay…

Pumpkin, Fig, & Pomegranate Upside-Down Cake (with Pumpkin Cinnamon Spiced Vegan Ice Cream)

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  • 1 large pomegranate
  • 1 8oz (or larger) jar of fig preserves
  • 1 cup dried cranberries
  • 1/3 cup Earth Balance vegan butter
  • 2 cups all purpose flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp baking soda
  • 1/4 cup Earth Balance vegan butter
  • 1/4 cup Earth Balance non-hydrogenated vegetable shortening
  • 1 cup organic cane sugar
  • 1 tsp vanilla
  • 2 tbsp ground flax meal
  • 6 tbsp water
  • 1/2 cup canned pumpkin
  • 2 tsp lemon juice
  • 3/4 cup unsweetened almond milk

Don’t let the long ingredient list scare you – you probably already have over half of this list in your pantry!

To Prepare: It starts with the pomegranate – a delicious and mysterious fruit that is packed with antioxidants, and seasonally available around the holidays.  I bought two (just in case), but you only need one.

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De-seeding a pomegranate is a messy (but worth it) activity.  Start by trimming the top off and then scoring all around the outer skin (be careful not to cut all the way through).

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Then let the fruits soak in a bowl of water for about 10 minutes – this helps soften the pith and flesh, and makes it easier for the seeds to pop out nice and clean.

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When you’re ready, roll up your sleeves and dig in.  Break the poms apart and carefully pluck the seeds out into the water bowl.  In the end, the seeds will sink and the pith will float – easily separating the useable fruit from the scraps.

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Quite possibly the most gorgeous fruit of all.  I am totally in love.

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And while I wanted to simply sit and pop pomegranate seeds into my mouth all afternoon, there was cake to be baked…

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Take a 9 inch spring form pan and line it with foil.  Then using either a stick of Earth Balance or cooking spray, grease the foil to prep for baking.  Since we’re getting things ready, go ahead and pre-heat the oven to 350 degrees.

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Onto the FOOD!&
#160; Start by adding 1/2 cup pomegranate seeds, 1 cup dried cranberries, 1/3 cup Earth Balance, and the entire jar of fig jam to a sauce pot.  Figs are another one of those exotic fruits that just scream special occasion to me.

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Bring the mixture up to a boil, stirring frequently to melt the butter and combine.  Mmmmmm.

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While your mixture cooks, shake the other 1/2 cup of pomegranate seeds into the bottom of the lined spring form pan.

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And once the mixture has come to a boil, carefully pour it into the base of the pan.

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Spread evenly across the bottom so that the mixture reaches all sides.  Set pan aside and pull out your cake ingredients.

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Here’s the thing about pumpkin – it doesn’t really taste like…anything.  Aside from its great nutritional qualities, pumpkin is actually kind of blah on its own.

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The key is in the SPICES.  Cinnamon, nutmeg, cloves, allspice, and ginger – a timeless combination that makes pumpkin spring to life, and what gives this cake its wonderful spiced flavor.  Add all of the pumpkin spices, as well as flour, baking powder, and baking soda to a mixing bowl and whisk to combine.

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In a separate bowl, use a stand or hand mixer to combine 1/4 each Earth Balance butter and shortening until well combined.

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Add the granulated sugar and beat about 30 seconds.

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In the meantime, it’s time to prep two of the handy secrets (not really) to vegan baking.  In the science that is vegan baking, there are ways to substitute just about everything, including eggs and buttermilk.

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First up the “eggs” – actually a mixture of ground flax  meal and water.  Add 2 tbsp flax and 6 tbsp water to a small bowl.  Stir to combine and set aside for about 5 minutes to thicken.

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Next up, “buttermilk” – actually a mixture of lemon juice and almond milk.  Add 2 tsp lemon juice to a measuring cup, and then fill to the 3/4 cup mark with almond milk.  Set aside for a few minutes to let the milk “curdle” (that’s a good thing, I promise).

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Add the flax egg to the mixture and beat to combine, followed by the star of the show – the pumpkin.

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Alternate adding the “buttermilk” and the flour mixture until everything is combined.  Make sure to scrape down the sides!

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Once the batter is mixed, carefully pour the mixture on top of the preserves layer on the bottom of the spring form pan.

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And then gently spread the cake batter evenly to the edges…

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Pop it into a 350 degree oven for about 45-55 minutes.  Say a prayer.

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The final product should be delicious golden brown on top with a fun surprise waiting underneath.  Jiggle it to make sure it’s cooked all the way through, and test with a toothpick that comes out clean.

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Now comes the scary part – the FLIP!  I enlisted Casey’s help for this step so that I could capture the process.  First, remove the spring form outer layer, and peel back the foil from the sides of the cake.  Then invert a cake stand on top of the (bottom of) the cake.  Close your eyes and FLIP!

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Whew!  No cake on my floor, and no signs of disaster.

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Remove the base of the spring form pan and carefully remove the foil layers.  I literally gasped out loud when I saw the final product waiting underneath…

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Gooey fig and pomegranate topping, baked into deliciously light and fluffy pumpkin spice cake.

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Such a beautiful and tasty holiday treat.

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Time to DIG IN.

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Cutting into this cake and revealing the moist and airy pumpkin cake inside was definitely one of my more proud culinary moments.

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Pumpkin spiced perfection.

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A wonderful holiday treat for a dinner party or gathering.

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And while it was perfectly delicious on its own, what is cake without ice cream?  A heaping glob of pumpkin cinnamon spiced vegan ice cream no less…

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(In the interest of not letting this become the world’s longest post, the ice cream recipe can be found here!)

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First thing going on my Christmas list this year?  An ice cream scoop.  And another piece of this cake.

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I’m going to be honest.  Until this challenge, I have never considered myself to be a very capable baker.  But you went to culinary school – people always say.  True true, but in 10 months of intense courses, I probably baked for a total of 5 days.  I can cook vegetables with my eyes closed, but baking scares me.

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So when faced with challenge #8, and the somewhat daunting task of creating a pumpkin baked good, I dug deep to find my inner baker.  I am happy to report that it turns out she was in there after all.

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You can vote for my entry here!  Enjoy!

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143 Comments so far
Leave a comment

Errign     at 5:38 pm

DROOL. Cake looks so good & I’m intrigued by the pumpkin ice cream. I make a pumpkin ice cream, but it has a cooked custard base, so I’m interested to check back for that recipe.

Did you ever post the recipe for the falafel you made for your picnic post?


Anne P     at 5:39 pm

Holy crap. This is so creative and sounds and looks absolutely AMAZING. I want a piece now!! You definitely got my vote :)


Sarena (The Non Dairy Queen)     at 5:39 pm

Perfect flavor combinations! The funny thing is the easiest recipes are the hardest to come up with since you always want it to be original, but something everyone will enjoy! This looks perfect!


Lou     at 5:40 pm

Looks gorgeously gooey. And I love pomegranates and figs and they definitely shout CHRISTMAS! Lovely. Well done.


grocery goddess jen     at 5:41 pm

Girl, that looks fantastic! And it’s vegan to boot! I think the addition of the pomegranates on top makes it look Christmassy, it’s beautiful! Congrats for making something so lovely.


Victoria (District Chocoholic)     at 5:45 pm

Wow. I love how you have the standalone pomegranate seeds at the bottom and THEN the sweet, delicious fig and pomegranate topping. And it’s so cool how this doesn’t need frosting because the fruit looks like a truly delicious topping.


Kristina @ spabettie     at 5:46 pm

not a baker My Foot! ;) this looks amazing and perfectly moist… I want to make this Right Now!

once again, you have my vote! just gorgeous.


tina     at 5:48 pm

omg, this looks delicious!!! awesome job! you’re amazing!


sassy molassy     at 5:49 pm

Oh my gosh, Emily, this looks delicious! So pretty.


MA*     at 5:50 pm

I’m coming over.


Kathy Rohrer     at 5:50 pm

This looks soooo goood! i think I am going to try this! i love to bake. I am the baker in my family! I think there is one in every family! You may be the one in yours!


Shannon     at 5:53 pm

Oh.my.goodness! This looks truly amazing, and sounds like it tastes just as good. I may have to take this for my school’s potluck this month.


Chrystal Nelson     at 5:58 pm

Yum! This looks amazing! Might have to give it a try for Christmas!


Lauren     at 6:01 pm

This looks fantastic girl! Way to go!


Kelly     at 6:04 pm

How beautiful! Your cake platter looks like it was made for that cake. You’ll definitely make it onto the next round with his entry. :) Good luck!


Chase     at 6:05 pm

What a gorgeous cake! That’s just too pretty to eat! (almost) ;)


Lisa     at 6:06 pm

This looks like heaven on a plate!!! What a wonderful dish :)


Emma (Sweet Tooth Runner)     at 6:06 pm

That looks SO delicious! I want to try and make this myself soon! Clearly you are a talented natural baker! :D


Jillian@ Reshape Your Life     at 6:18 pm

Oh. My. God. Emily! This looks AMAZING! I gasped too when I saw the final product. :) I now have to wipe drool off of my computer screen ;)

This is going to be my next baking adventure! Awesome job! Totally impressed! And it’s so unexpected!


Jillian@ Reshape Your Life     at 6:18 pm

Oh. My. God. Emily! This looks AMAZING! I gasped too when I saw the final product. :) I now have to wipe drool off of my computer screen ;)

This is going to be my next baking adventure! Awesome job! Totally impressed! And it’s such an unexpected twist on pumpkin!


Charlie     at 6:20 pm

This cake sounds absolutely delicious! Upside down cakes scare me but adding foil to a spring form pan is a great idea!


Madeleine @ Stepping to the Bright Side     at 6:27 pm

The cake looks BEAUTIFUL! I can’t wait for the ice cream recipe tomorrow :)


Allie (Live Laugh Eat)     at 6:28 pm

Yes, the cake looks amazing but I ALSO want to compliment you on your photography!! These photos look amazing, Emily. And Casey too….that first photo looks so professional!


Stephanie @ Single in the City     at 6:31 pm

Oh my goodness! Your recipes look amazing!!! I love pumpkin everything, so this is right up my alley.

Best of luck on your challenge.


Courtney @ Sweet Tooth, Sweet Life     at 6:32 pm

The cake looks phenomenal! Congratulations on the successful baking venture :)


Kath     at 6:35 pm



Maryann     at 6:39 pm

This is the best. Can’t wait to try it. Trying to watch my white flour but might have to just go for it. Wonder if I could do 1/2 white and wheat flour?
Good job you are indeed a baker plus everything else. So proud. I believe you’ve done it again.
Go girl.
Lancaster Co PA Gal


Emily @ The Front Burner Blog Reply:

I don’t know why not! Let me know if you try it.


susan fine Reply:

what about whole wheat pastry flour? i use it all the time in baked goods.


Marci     at 6:41 pm

Looks delicious! Another must make by Emily! Your recipes from scratch are incredible, I hope they are in a cookbook one day! Or on the Today Show…


Emily @ The Front Burner Blog Reply:

Meeee toooooo!!


Jen     at 6:46 pm

Yum! You are amazing! I will surely be voting for you tomorrow.

Thanks for the tip on how to get the pomegranate seeds out! I bought one from Whole Foods when they first stocked them this year and had a heck of a time getting them out. I had sworn them off until I just read this. Now I’m dying to buy another and try it your way.


Emily @ The Front Burner Blog Reply:

I think the soaking really helps get the seeds out more easily! Try again. :)


Dee     at 6:49 pm

Holy cow! This looks amazing Emily! Will definitely be voting for you!


Sarah (Running to Slow Things Down)     at 6:58 pm

This looks so pretty!! I love the combination of pom seeds with pumpkin. I’ll bet it was lovely. :D


chelsey @ clean eating chelsey     at 7:05 pm

Awesome job Emily – I love the exotic fruits in thie post. Very fancy, but it looks pretty simple to make!


Korrie     at 7:07 pm

Wow! This looks delicious! I think it is on my list of things to make for Christmas Dinner!!!

Can you tell me what the equivalent is of your flax eggs to store bought egg substitute? Is it 2 eggs?

Thanks for the great recipe!


Emily @ The Front Burner Blog Reply:

Yep, 2 eggs! :)


SentimentsbyDenise     at 7:08 pm

This sounds and looks so incredibly good! I have to share it with my daughter (who is vegan). I’m a pom-lover so I must try this!
I think you’ve accomplished a wonderful recipe that is both simple and beautiful! Can’t wait to taste it!


SentimentsbyDenise     at 7:09 pm

p.s. Trader Joes sells fresh pom seeds by themselves in the produce section. I usually purchase them that way!


Emily @ The Front Burner Blog Reply:

Good to know! Thanks!


Jen     at 7:12 pm

Umm yum. Can I come over? Right now? :)


Emily @ The Front Burner Blog Reply:

PLEASE come over! You need to come up here and do some training runs before March – seriously. :)


Amy*     at 7:13 pm

This looks so good! I’m tempted to try to make it myself. When does voting open? I’m crossing my fingers for you!*


Emily @ The Front Burner Blog Reply:

Voting opens this morning at 9am (Eastern Time)! Thanks :)


Gabriela @ Une Vie Saine     at 7:14 pm

AMAZING job. I love what you said about no one wanting pumpkin after Thanksgiving- so true, and you’ve done an amazing job of making the pumpkin switch from fall to winter. It’s beautiful!


Sarah     at 7:17 pm

Um, you’re amazing. AMAZING. I hope the Food Network gives you your own show.


Emily @ The Front Burner Blog Reply:

Meee tooooooo! :)


Georgie @ Georgie Goes Healthy     at 7:18 pm

WOW that literally looks amazing!!! I agree with you that pom seeds are one of the prettier fruits. I am so impressed that just looks amazing – wish I could try some right now!!


Liz @ Blog is the New Black     at 7:20 pm

Gorgeous cake- I love anything with pom!


Laura (starloz)     at 7:21 pm

yummy recipe


freja     at 7:30 pm

this gets my vote, yet again! not only are you a great chef but you are amazingly creative and make the most difficult-looking dishes seem effortless. bravo!


Emily @ The Front Burner Blog Reply:

Thanks Freja! That is my intention, so that’s really nice to hear. :)


Felicia (a taste of health with balance)     at 7:40 pm

emily this looks amazing! you will be getting my vote again!! amazing job! and this will most likely be on my dessert table during the holidays :)


Christin@purplebirdblog     at 7:51 pm

You are so incredibly clever! Looks super fabulous!


Nicole     at 7:54 pm

Once I get my hands on some fig jam, I’m totally gong to try this one out! The pumpkin is definitely an interesting twist.


Emily @ The Front Burner Blog Reply:

I got mine at Whole Foods!


Nicole Reply:

I managed to find a jar in the cheese area, but there was none to be found in their jam section. Crazy!

I do have a question about the shortening- do I need that? What might be a good replacement? It doesn’t have to be a vegan substitute as I’m already planning on using butter (bought a ton at WF when it was on special). TIA!


Emily @ The Front Burner Blog Reply:

Weird! I’m glad you found it somewhere else. If you don’t want to use the shortening, maybe sub in with some coconut oil? It hurts me to say this, but you could also use Crisco… :)


Moni'sMeals     at 8:20 pm

Great recipe! Wow. Best of luck!


Colleen     at 8:25 pm

WOW! What a cake idea! You have my vote like always.


Ashley     at 8:29 pm

Wow. Impressed doesn’t not even begin to describe how I feel about this post. Your photos are looking great, the recipe is seasonal + original, the dessert looks gorgeous, and you made pumpkin ice cream!!! Something I’ve been meaning to do but haven’t gotten around to it. So amazed Emily!! xo


Emily @ The Front Burner Blog Reply:

Thank you thank you! Means so much coming from the pro. :)


Maryea (Happy Healthy Mama)     at 8:45 pm

You rocked this challenge! Great job.


Katy (The Singing Runner)     at 9:28 pm

This looks great! I just cut a pomegranate today and I have a can of pumpkin in the pantry… hmmm… I’m thinking that I need to make this ASAP. :)


Tiffany     at 8:50 pm

Gosh, upside down cakes make me nervous. I don’t have a springform pan anyway. Seems like it would be a lot harder to remove in a regular cake pan.

I’ve been looking for an excuse to buy a pomegranate though…


Emily @ The Front Burner Blog Reply:

I don’t think it would be much harder in a regular pan – you can just use the foil to lift it out. It made me nervous too, but honestly it was SO easy.


Sarah @ EatRunGarden     at 10:12 pm

I am not very good at baking but this cake makes me want to try :)


Emily @ The Front Burner Blog Reply:

You can do it. I’m not very good at baking either. :)


Janet Oberholtzer     at 10:26 pm

Looks great … congrats! These pics and your face show that you are a real baker!
I’m eating gluten-free, so I’m going to try this with a coconut flour pumpkin cake recipe I have.


Emily @ The Front Burner Blog Reply:

I’m sure gluten-free flours would work well too!


Namaste Gurl     at 11:02 pm

Wow, kudos on the cake– looks amazing, if I do say so myself. Yay for baking after a crazy food- related holiday. Enjoy your evening :)


Ravenous Rowie     at 11:10 pm

Delicious sounding recipe! Love that you thought outside of the box! Where did you get your cake plates and stand?! SO cute!!


Emily @ The Front Burner Blog Reply:

Crate and Barrel, two years ago. I used to work there! :)


Candy     at 11:27 pm

This sounds and looks SO good! What a great idea! I am thinking of making it for our Christmas Eve dinner with my family.


Maddie (Healthy Maddie)     at 12:03 am

That is such a creative and beautiful cake! It would be perfect for a big holiday get together.


Becky     at 12:04 am

This looks so delicious! I am definitely voting for this one tomorrow :) I have two questions though:
1. Why did you reserve half of the pom arils and sprinkle them on the bottom instead of mixing them all into the fig/butter stuff?
2. What was the purpose of the tin foil?

I’m only asking because I’m so… efficient (lazy) that I was wondering if it would drastically harm things if I tried making this without including these steps



Emily @ The Front Burner Blog Reply:

Hi Becky! To answer your questions…

1. Since the seeds sprinkled on the bottom weren’t mixed into the preserves mixture, they retained a bit more of their crunch. You could definitely skip this step and mix it all in if you prefer.

2. I wouldn’t skip the foil – it helps to lift the cake out of the pan, as well as prevents the topping from sticking to the bottom.

It’s really not very labor intensive at all – looks like a lot more work than it is. :)


Ashley @ Nourishing the Soul     at 12:21 am

Just wanted to say that your photography is truly beautiful in this post! Everything looks pretty and delicious!


Emily @ The Front Burner Blog Reply:

Thanks Ashley!


Mama Pea     at 1:38 am

Beautiful!!!! You are a baker, you are!!!


Meagan     at 2:49 am

I really enjoyed reading this. This is definitely something (flavorwise) that I would NOT put together myself. I wish you all the best -and I will vote for you!!


Marika     at 5:18 am

That truly is a beautiful cake. Well done! You should have more faith in your baking abilities :-).


jen     at 7:27 am

Looks incredible!!!! Yumm!!!!!



Andrea     at 8:24 am

The cake looks lovely! One thing – canned pumpkin definately doesnt have much flavor. I highly recommend making your own pumpkin puree sometime! It’s very quick and easy – just cut a pumpkin in half and scoop out the seeds and stringy parts(any will do, just as long as its not one that was carved and left sitting around as a decoration), put cut side down on a baking sheet in the oven at 350-ish for about an hour. Once cooled, scoop out the flesh into your food processor and puree to your desired consistency. THAT is what pumpkin is supposed to taste like!


Emily @ The Front Burner Blog Reply:

I’ve made fresh pumpkin before too – definitely has more of a squash-like flavor, I agree. But for baking I didn’t want to have the excess moisture from fresh pumpkin. Too risky! :)


Lee     at 8:57 am

Yum. That is all I have to say.


Rosemary     at 9:07 am

This looks amazing and delicious! You HAVE to make it to next round,its just the best! Good luck


Maritza     at 9:52 am

hey! I tried to vote and it’s not open yet. do you know what time I can vote? I hope you win…it looks delicious.


Teri [a foodie stays fit]     at 10:46 am

You are GENIUS. This sounds incredible. This is exactly why you should win! So creative!


Stephanee     at 11:01 am

I have been wanting to try pomegranate in a recipe and this sounds perfect! You did an amazing job. Also, the reason I love blogs is because I always learn something new. I had never heard of a springform pan, but I researched it because of your post. Thank for this amazing recipe!


Tiffany L     at 12:06 pm

Emily. I’ve been following your blog for awhile and use many of your recipes. This cake looks so amazing. I’ll have to keep this recipe in mind for Christmas. Best wishes on the blog contest.


Amber K     at 12:16 pm

I am completely amazed! That looks sooo delicious and is definitely not something I ever would have thought of!


Katie @ Shared Bites     at 12:19 pm

Now that’s creative! Good luck in round 8!


Chrissy (The New Me)     at 12:46 pm

This is a beautiful and creative recipe! I’ve never made an upside down cake – they intimidate me! I may need to try this one for Christmas. I love the colors, the ingredients, the look – just perfect! You definitely have my vote!


R @ Learning As I Chop     at 1:01 pm

Looks beautiful! Why do you use foil around the pan? I never do that but am wondering if I should


Stephanee     at 12:29 pm

This recipe looks amazing! Fantastic job!


Leslie     at 1:34 pm

WOW, that looks delicious. I love fresh pomegranate and just made a delicious side dish for Thanksgiving using pomegranate seeds. I would have never thought to pair pomegranate and pumpkin, yum!


Noelle     at 2:05 pm

Amazing post! COngrats on the baking. That is what I love doing all the time! You made it look easy just so you know.


marla     at 2:16 pm

You go girl!!! This post looks great as does your upside down cake. Congrats for advancing to this level.


Joan Nova     at 2:51 pm

That definitely looks like a cake I would enjoy eating. Good luck!


susan fine     at 4:13 pm

beautiful! and what has stood out to me about your various entries is how healthy they are. hope you win and send the message boldly that delicious, gorgeous food can also be healthy. or, as you have so articulately stated: making healthy the new normal. yes you are!


Ana     at 4:21 pm

WOW! Amazing, looks soooo good! The pomegranate on top looks like jewels Emily. What a great combo you created, can’t wait to try this cake!


sippitysup     at 5:03 pm

Great way to think “out of the (cake) box”! GREG


Kristen @ Kristen, Sweetly     at 11:28 pm

The first photograph looks like it belongs in a magazine! Such a happy winter image.

I promised a friend to make her some sort of delicious vegan baked good for Christmas (even though I’m just vegetarian right now), so it looks like I’ll be taking a trip to Whole Foods for those fig preserves!! :-) Thanks, as always, for the exciting recipe.


Dinner Tonight {On the Fly} « The Splattered Apron     at 11:39 pm

[...] best parts of writing this blog is meeting other bloggers and readers.  I was fortunate to meet Emily through a blog meetup–the first one I ever attended.  She is the chef behind The Front [...]

Laura @ Sprint 2 the Table     at 12:27 am

This is the most gorgeous dessert I think I’ve ever seen! I cannot wait to make it for the company Christmas potluck… I’m always trying to “win” the baked goods category. Haha!

Good luck to you – I hope to read more in the next round!!!


Julie @ Willow Bird Baking     at 2:10 am

LOVE upside down cakes, and this is a great flavor combination!!


Ben     at 3:40 am

I love love love upside-down cake, and your combination of pomegranate, fig jam and pumpkin are inspired! I want to eat this.


From Flop to Fab | a taste of health with balance     at 8:31 am

[...] soon as I saw Emilys post for Project Food Blog #8, I knew I had to make her cake. And I also knew that waiting until [...]

Felicia (a taste of health with balance)     at 8:41 am

baked, tasted, and posted about! loved it – thank you for sharing!


Felicia (a taste of health with balance) Reply:

PS- Renamed the post, and it was all my fault that I took it out too early anyway!


private tours in St.Petersburg     at 11:04 am

Awesome post. Really enjoyed reading your blog posts.


Vanessa     at 1:09 pm

Got my vote ;-)


natalie (the sweets life)     at 1:52 pm

just voted for you–this is absolutely mouthwatering!


Vicki @ Wilde in the Kitchen     at 4:25 pm

Everything about this cake sounds amazing. I’m not sure if I’m sold on vegan ice cream yet, but I’ll give it a try :) Good luck this round!


Heidi - Apples Under My Bed     at 9:17 pm

I love this cake!! Beautiful. Voted for you :)
heidi xo


torviewtoronto     at 10:10 pm

lovely combination and pictures


Allison     at 12:14 am

This cake looks so delicious Emily!! I’m going to a holiday party next week and am definitely going to try it out. Do you have a recommendation for how much time should be set aside to make it?


Monica     at 2:30 am

Beautiful cake! Wonderful work! I love seeing your creations.


Hot Polka Dot's Mom     at 10:23 am

And with pumpkin ice cream! Yummy yummy!


Amy at TheSceneFromMe     at 1:00 pm

You definitely get a vote from me! This looks so so so good! Great job!


Donna@WayMoreHomemade     at 12:58 pm

thank you for the tip on removing the seeds from the pomegranate. I worked with one for the first time on Thanksgiving and removing the seeds was much more difficult than I had envisioned. I will definitely try your tip next time. And a beautiful and creative dessert.


Lori Lynn     at 7:54 pm

Great entry in the competition. Love all the flavors in your cake, and the colors too. Good luck!
P.S. I adore your cake stand…


sarah     at 3:04 pm

I voted, I voted! (Yes, before the deadline.) I’ve got my fingers crossed!


RachelSD     at 5:50 pm

Thanks for the tip regarding pomegranates! My husband is Persian and he grew up devouring the seeds, but the process of retrieving them is painful (which I can attest to now as I have had to remove seeds from the fruit alongside my husband, sister-in-law, and mother-in-law). I showed the tutorial to my husband last night and he said it was the easiest time he’s ever had getting seeds out of the fruit. We are a happy household today! :)


Erin     at 10:53 pm

I just made this for a potluck (I also made a mini one in a ramekin so I could try it before the potluck) and OH MY GOODNESS! It is amazing!!! And every step was so easy and looked just like your pictures! I love your blog and this cake…Please keep up the good work!


Emily Malone Reply:

Awesome! I’m so glad it turned out well. I’m making it for Christmas Eve this year. :)


Kelly     at 4:29 pm

I voted for you and am dying to make this! Do you have a version that is easy to print?


Vegan baking « The Shrinking Foodie     at 2:31 am

[...] for me. BUT! Also, there’s no way in hell I could have come up with this. The recipe was from The Front Burner. She’s kind of the [...]

Cait     at 12:28 pm

Hi Emily! So, I wanted to make this cake for a dinner party I’m going to tonight, but I can’t find fig jam in my area. Can I make a substitute out of dried figs? Any tips?


Emily Malone Reply:

Someone else emailed me to tell me they are doing that. I believe she is going to try using dried figs in some juice and honey, and reducing that down into a thick sauce. I think it will work! Just make sure you have enough – at least a cup’s worth. You could also just sub a different flavored jam if that’s easier – raspberry or mixed berry or something like that might be good.


Cait Reply:

Ok, I made this last night and it was AMAZING! A huge hit at a dinner party at my boss’s house.

To sub for the fig jam, I boiled 20 oz of dried figs (stems snipped off) in water to cover with a big blob of honey, until some of the figs started to burst and the water turned a molasses color. Then I pureed them in the cuisinart. It looked thicker than fig jam, judging from your photos, so I added an extra 2 tbsp earth balance to the topping mixture. I think it made like 3 cups of fig puree, which I used all of for an extra thick topping. So good!


Allison     at 4:49 pm


working on this cake right now! When do you add the vanilla? I can’t seem to find it in your instructions but I may be skipping over something. Thanks!


Emily Malone Reply:

Gah! Looks like I forgot to include it – sorry! Add it when you do the flax eggs and pumpkin. Let me know how it turns out!


Allison Reply:

Thanks Emily! I made the cake and it was by far the best thing I’ve ever baked. I can’t wait to make it for my family Christmas party. I just posted about it on my blog to share with my friends and fam about how good it was. Easy to make too. Thanks again!


Millicent     at 8:21 am

This cake was so amazing! the combination of flavors is so genius, subtle and charming without being pretentious, thank you so much, vegan baking can often be merely translating recipes from the contemporary vernacular of chocolate cakes and ice cream into the equal, but sometimes boring vegan version, this is so innovative! thank you again.


Jen     at 4:35 pm

This cake is in my oven right now and I am dying. It might not be making it to Xmas Eve this year… I WANT TO EAT IT ALL! :)


Sydney     at 7:37 pm

I made this for our Christmas lunch yesterday. It turned out great and everyone loved it!! All of your recipes always look so delicious and you make them so accessible – thank you so much! :)


Emily Malone Reply:

So glad the cake turned out well! Thanks for letting me know :)


Vesna Sea     at 10:20 pm

Just great!


Carol     at 9:47 am

Amazing – thanks so much for sharing this recipe!


Cookie D     at 12:36 pm

I believe I saw this same Vegan ice cream flavor at The Jif Freeze many years ago! Your scoop looks like you didn’t use the tennis ball method ;) I will have to ask Santa for a Ice Cream Maker this year so I too can try this dessert.


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