Vegan Dried Fig Cake

5 from 5 votes
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50 minutes
Servings 10 pieces
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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!

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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

Youโ€™ll need the following ingredients to make this Fig Cake Recipe:

Ingredients for easy dried fig cake
  • 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.

How to make fig cake.

Step 1

Add wet ingredients to a mixing bowl and whisk.

How to make fig cake.

Step 2

Add dry ingredients and stir gently.

How to make fig cake.

Step 3

Add chopped dried figs and stir gently.

How to make fig cake.

Step 4

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

slices of dried fig cakes on a cooling rack

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

slices of dried fig cakes on a cooling rack

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.
Vegetarian ebook cover image.

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

a piece of dried fig cake with a fork

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 thoughtsโ€”I love hearing from you!

Vegan Dried Fig Cake

5 from 5 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 10 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!
cross section of dried fig cake
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Save This Recipe!

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Equipment

  • ย 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
 

  1. Preparation: Preheat oven to 180C/356F. Cut dried fig into small pieces.
  2. Wet ingredients: Put wet ingredients into a bowl and mix.
  3. Dry ingredients: Place a strainer on the bowl, add dry ingredients, sift, and stir gently. Add dried fig to the bowl and stir gently.
  4. 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.
  5. Bake: Score the surface with a knife and bake for 35-40 minutes at 180C/356F.

Video

YouTube video

Notes

  • Storage: It will last for 5 days at room temperatureย 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.
    ย 
  • 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

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Juri Austin

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

5 from 5 votes (5 ratings without comment)

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4 Comments

  1. 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. 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.