Dried fig cake is such an easy and delicious recipe. It's fluffy, moist, eggless, and butter-free. Enjoy the cake for breakfast or break-time snacks!
Dried figs are delicious and nutritious! They're rich in dietary fiber, which is essential to healthy digestion. Plus, they have a natural sweetness, slight acidity, and chewy texture that's great for baking with!
I'm going to show you how easy it is to make a dried fig cake with simple ingredients.
- This recipe is for you if:
- You love dried figs.
- You are looking for a dried fig cake recipe.
- You want to make an easy cake with dried fig.
Let me walk you through the ingredients and how to make them with step-by-step instructions. Let's get cooking!
About this recipe
- Use dried figs
- Only 6 ingredients
- Easy one bowl recipe
- Vegan recipe
Here are the ingredients (amounts are in the recipe card below).
- Flour: All-purpose flour or cake flour. If you like gluten-free cake, you can substitute it with rice flour.
- Baking Powder: I use aluminum free baking powder.
- Oil: I usually use taihaku sesame oil (no smell and no color) for baking desserts but you can use other oil that doesn't have a strong smell or taste.
- Soy Milk: I use plain soy milk (no flavor and no sugar). You can substitute it with other milk such as almond milk or oats milk.
- Maple Syrup: I use Canadian maple syrup.
- Dried fig: I use Turkish figs.
If you want to know more about the ingredients (also cooking utensils), see this vegan matcha pound cake recipe for more details.
Well, now it's time to cook! Let me walk you through how to make it step by step. You can also watch this video.
First of all, preheat an oven at 180C/356F.
- Cut dried fig into small pieces.
- Put wet ingredients (oil, maple syrup, soy milk) and mix.
- Add dry ingredients (flour and baking powder) and stir gently.
- Add dried fig and stir gently.
- Pour the dough into a cake pan
- Score the surface and bake for 35-40minutes at 180C/356F.
Take it out from the pan, place it on a cooling rack and let it cool for some time. Please wait until completely cooled down, then cut into pieces of your choice, and enjoy!
You can store it at room temperature for about 5 days. If the slice gets 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 around one month.
Thanks For Stopping By
This is an easy, simple dried fig cake that will be sure to please you! Enjoy it with your favorite cup of coffee or tea in break time and I hope it brings a little joy into your day.
Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Easy Dried Fig Cake (Vegan)Print Pin Rate
- 120 ml Dried fig, 70g
- 3 tablespoon Oil, 50g
- 3 tablespoon Maple Syrup, 50g
- 150 ml Soy Milk, 160g
- 400 ml All-purpose flour or Cake flour, 200g
- 2 teaspoon Baking Powder, 8g
- Preheat oven: 180C/356F.
- Cut dried fig: Cut dried fig into small pieces.
- Put wet ingredients: Put A ingredients into a bowl and mix.
- Add dry ingredients: Place a strainer on the bowl, add B ingredients, sift, and stir gently.
- Add dried fig: Add dried fig to the bowl and stir gently.
- Pour the dough: Place a 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 35-40minutes at 180C/356F.
- Equipment: Loaf pan (18cm/7 inch), spatula, whisk, strainer, mixing bowl, parchment paper.
- Storage: It will last for 5 days at room temperature and one month in the freezer (wrap each slice in plastic wrap).
- Substitute: You can substitute soy milk with any milk, such as oat milk and almond milk. You can use oil that doesn't have a strong smell.
- Do not stir too much in steps 4 and 5 to make the cake fluffy.
- If dried figs are hard, soak in water for 30 minutes to soften.
- *1: US customary should be "½c and 2Tbsp" instead of 1c.
- *2: US customary should be "1 ⅔c" instead of 3 ¼c.
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.
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.