5 from 5 votes

Servings pieces

JUMP TO RECIPE & VIDEO

This Dried Fig Cake is fluffy, moist, eggless, and butter-free. Enjoy it for breakfast or as a break-time snack!

Looking for vegan cake recipes? Try my Matcha Pound Cake or Banana Cake!

slices of dried fig cakes on a cooling rack

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

This fig cake is an easy one-bowl recipe!
Dried figs bring natural sweetness, slight acidity, and a nice chewy texture.
Plus, this recipe only requires six ingredients!

Recipe Ingredients

You’ll need the following ingredients to make this Fig Cake Recipe:

Flour: Use all-purpose flour or cake flour for a lighter texture. For a gluten-free option, substitute with rice flour.
Oil: Choose a neutral oil with a light smell and taste.
Soy Milk: Use plain, unsweetened soy milk. You can also substitute it with almond milk or oat milk.
Dried fig: I recommend Turkish figs for their rich flavor. If unavailable, you can use fig jam or fresh figs as alternatives.

How To Make Dried Fig Cake: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Add wet ingredients to a mixing bowl and whisk.

Step 2

Add dry ingredients and stir gently.

Step 3

Add chopped dried figs and stir gently.

Step 4

Pour the cake batter into the cake pan, score the surface, and bake.

Remove it from the pan and place it on a wire rack to cool. Once cooled, cut into pieces and enjoy!

Storage

You can store your fresh fig cake at room temperature for about 5 days. If a slice becomes dry, warm it in the microwave for about 20 seconds, then it will get fluffy again.

For longer storage, wrap each slice of cake with plastic wrap before storing them in the freezer. The cakes will last about one month.

Flavor Variations

There are many ways to add extra flavor to this simple fig cake. Some ideas include:

Mix in vanilla extract, almond extract, or cinnamon for extra flavor.
Mix in lemon zest or lemon juice to give it a citrusy kick.
Top with chopped nuts like walnuts or almonds for a crunchy texture.
Adding a drizzle of honey (for non-vegan) or maple syrup over the top for a sweet touch.
Mix in fresh fruit.

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

More Vegan Sweet Recipes You Will Love

Leave a Rating!

I hope you enjoy this Fig Cake! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Vegan Dried Fig Cake

5 from 5 votes

Prep: 10

Cook: 40

Total: 50

Servings: pieces

Author: Juri Austin

This Dried Fig Cake is fluffy, moist, eggless, and butter-free. Enjoy it for breakfast or as a break-time snack!

Print Recipe Pin Recipe

Equipment

Loaf Pan, 18cm / 7inch
Spatula
Whisk
Strainer
Mixing Bowl
Parchment Paper

Ingredients

▢ 120 ml Dried Fig, 70g

Wet Ingredients

▢ 3 Tbsp Oil, 50g
▢ 3 Tbsp Maple Syrup, 50g
▢ 150 ml Soy Milk, 160g

Dry Ingredients

▢ 400 ml All-Purpose Flour or Cake Flour, 200g
▢ 2 tsp Baking Powder, 8g

Instructions

Preparation: Preheat oven to 180C/356F. Cut dried fig into small pieces.
Wet ingredients: Put wet ingredients into a bowl and mix.
Dry ingredients: Place a strainer on the bowl, add dry ingredients, sift, and stir gently. Add dried fig to the bowl and stir gently.
Pour the Dough: Place parchment paper in a cake pan and pour the dough into it. Remove the air by dropping the pan a few times.
Bake: Score the surface with a knife and bake for 35-40 minutes at 180C/356F.

Video

Notes

Storage: It will last for 5 days at room temperature and one month in the freezer (wrap each slice in plastic wrap).
Avoid stirring the dough too much, as it will result in a firmer cake texture.
If dried figs are hard, soak in water for 30 minutes to soften.

Nutrition

Serving: 1sliceCalories: 152kcalCarbohydrates: 24.8gProtein: 2.8g

This nutritional information is estimated and provided for general reference only.

Course: Dessert

Cuisine: Japanese

Keyword: dried fig cake, vegan

Did You Make This Recipe?

Please !

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 5 votes (5 ratings without comment)

4 Comments

PATRICK DORE says:

Mar 30, 2021 at 9:55 AM

Hello Juri,
I live on the island of Antigua in the Caribbean. I am interested in trying your dried fig cake recipe. Could I substitute raw honey for maple syrup for sweetening?

Looking forward to your response.

Thanks,
Patrick

1. Chef JA says:
  
  Mar 30, 2021 at 10:10 AM
  
  Hi Patrick! Yes, you can substitute maple syrup with honey, no problem! I hope you will like the recipe! By the way, I just googled the picture of Antigua. You live on such a beautiful island!! Thanks for letting me know where you are:) I was able to trip there for just a moment in my mind.
  
2. Leah says:
  
  Oct 4, 2023 at 9:41 PM
  
  Can this recipe be made with gluten free all purpose flour?
  
  1. Juri Austin says:
    
    Oct 5, 2023 at 3:53 AM
    
    Hi Leah, I haven’t tried it with gluten-free all-purpose flour, but it should work!