Vegan Dried Fig Cake
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, Banana Cake, or Brownies!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Fig Cake Recipe:
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:
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Vegan Dried Fig Cake
Print Pin SaveEquipment
- 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.
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
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.
Can this recipe be made with gluten free all purpose flour?
Hi Leah, I haven’t tried it with gluten-free all-purpose flour, but it should work!