Preheat oven to 350°.

Mix figs and sugar in a bowl and set aside. Melt the Earth Balance (or butter) in a cast iron skillet on medium heat (I used an 8 inch cast iron skillet. You could use any oven proof skillet). Add the figs and sauté for about 2-3 minutes.

Add the vinegar to the rice milk (or soy milk or whole milk). In a medium sized bowl, stir together the oil, vanilla, and brown sugar (the sugar I mixed with molasses) until combined. In another medium sized bowl, whisk together the flour, salt, baking powder, and baking soda.

Mix together the wet and dry ingredients until the batter is smooth and lump-free.

Carefully pour the batter over the figs in the skillet.

Bake for approximately 35-40 minutes, or until a toothpick inserted in the middle comes out clean.

Run a knife along the edges of the cast iron skillet. Next, place a large plate or serving platter on top of the cast iron and, using two giant pot holders, invert quickly and carefully because the skillet weighs a ton and is burning hot.

You will feel the skillet become lighter and know that it has inverted correctly. Life the cast iron and don't worry if any of the figs stuck to the pan. You could carefully remove them if they stuck to pan and reassemble.