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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!
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cross section of dried fig cake

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
 

  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.

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.
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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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