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Vanilla Fig Cake

This Vanilla Fig Cake is dotted with vanilla bean caviar, oil-free, super moist, and topped with sweet figs. Perfect with a cup of tea!

Vanilla cake with figs baked into it on a plate with colorful linen

When I was a kid, I loved Fig Newtons. I mean, I won’t lie, I still love them or the idea of them. Even Vegan Cuts had a Fig Bar in their snack box last month that really hit the spot and brought back memories of snacking on them with my little sister. All of that reminiscing gave me a hankering for some figgy snacks!

Sifted Flour and Sugar

This isn’t so much a snack as it is a delightful cake that blurs the lines between dessert and breakfast, which is my favorite type of food. 😉 Naturally sweet black figs are embedded in the fluffy and moist surface of the vanilla cake. It’s not just any vanilla, I brought out the vanilla bean for this one, so you know it’s good!

Vanilla Bean being whisked into wet mixture
Black Mission Figs being weighed then placed in a cake pan

How I picture the best way to enjoy this cake: Sitting at a table in the late afternoon, maybe even after an early dinner, with a warm cup of tea, with a late-Summer breeze blowing through your fly-away strands; you dust the cake with a little powdered sugar and cinnamon, and enjoy small bites of sweetness while taking sips of your aromatic tea. Making a total sensory experience of it all.

Cake batter being poured over figs

Because, sometimes it’s the little things that bring you momentary peace during your chaotic life. So, make this vanilla fig cake over your eventful weekend, but make sure to take some time to really enjoy it.

Vanilla fig cake, post-baking, before being taken out of cake pan

One Year Ago: Tofu Scramble for Two! // Two Years Ago: Homemade Sunbutter

This Vanilla Fig Cake is dotted with vanilla bean caviar, oil-free, super moist, and topped with sweet figs. Perfect with a cup of tea! Vegan, Soy-free

Vanilla Fig Cake

Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A vanilla bean-dotted cake that is oil-free, super moist and topped with sweet figs. Perfect with a cup of tea.

Ingredients

  • 3/4 C . Whole Wheat Flour
  • 3/4 C . Unbleached All-Purpose Flour
  • 3/4 C . Sugar
  • 1 tsp . Baking Soda
  • 1/4 tsp . Sea Salt
  • 3/4 C . Cold Water
  • 1/2 C . Apple Sauce (or very ripe, mashed banana, instead)
  • 1 T . White Vinegar
  • 1/2 tsp . Vanilla Extract
  • The Caviar of 1 Vanilla Bean
  • 1/2 lb . Figs, Sliced in Half with Stems Trimmed

Instructions

  1. Preheat oven to 325ºF.
  2. Sift together the flours, sugar, baking soda and salt in a large mixing bowl.
  3. In a smaller bowl, whisk together the cold water, applesauce, white vinegar, vanilla extract and vanilla caviar.
  4. Stir the flour and wet mixtures together until there are no dry clumps.
  5. Prepare one 9"-round cake pan by spreading a very thin layer of (coconut) oil on it.
  6. Take the fig halves and place them cut-side down on the pan, it a circular array. Or place them however you want if you want to give me an anxiety attack. 😉
  7. Gently pour the cake batter over the figs, you may need to spread it out with a spatula to get it flat.
  8. Place in the oven and bake for 25-30 minutes, testing with a toothpick to see if it comes out clean. Usually, when the top is a golden brown, it is done.
  9. Take out of the oven and set on a cooling rack for 30 minutes. Get a plate ready to the side.
  10. With one hand spread out on the top of the cake, carefully turn the pan over and the cake should come out easily. If that doesn't work, slide a butter knife around the sides to release the cake.
  11. Serve!
Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Sliced vanilla cake with figs baked into it on a plate with colorful linen
A slice of vanilla cake with figs baked into it on a plate with a cup of tea and colorful linen

One last note, if you haven’t seen on my various social media outlets, I’m lucky enough to be a contender for VegNews Veggie Awards 2013- Best Blog Category! So, if you haven’t voted already, please vote for yours truly on page 5. 😀 <3

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lisainaz

Wednesday 24th of May 2017

Cooked this for over 35 minutes and it still was undercooked inside. I have an accurate oven. I did use pretty large fresh figs. Is 325 degrees correct?

Shelly

Monday 28th of November 2016

Delicious! Great as a quick bite for breakfast or an after dinner snack especially now in the holiday season. I used vanilla beans I love from slofoodgroup.com for the fruity tones. Thank you for sharing!

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