Vanilla Fig Cake

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!

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. πŸ˜‰ 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!

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.

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

One Year Ago: Tofu Scramble for Two!

Two Years Ago: Homemade Sunbutter

Vanilla Fig Cake

A vanilla bean-dotted cake that is oil-free, super moist and topped with sweet figs. Perfect with a cup of tea.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Jackie of Vegan Yack Attack


  • 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


  1. Preheat oven to 325ΒΊF.
  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. πŸ˜‰
  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!

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. πŸ˜€ <3

27 Comments on “Vanilla Fig Cake

  1. Pingback: Vanilla Fig Cake | sosoyme

  2. Awesome.. i loved that fig bar too. those figs on the bottom look so pretty and cake looks so soft and moist.. congratulations on the nomination!!

    • Aw, thank you so much, Cadry! You’re making me blush. πŸ˜‰

  3. This really is so simple and I’m sure delicious! I like cakes that have a little something besides the batter in each piece and your figs look perfect. I’ve never used any in my cooking and I think this recipe will be the first dive I take with them. I was wondering about the figs burning some while baking but I guess you fixed that with the light coat of coconut oil. Love that you used applesauce too. And the tea would be a great compliment. I’m in love with my homemade ginger tea right now so your suggestion hit the spot. Will be making this one soon, thanks Jackie…..already voted for you in the survey, good luck β™₯

  4. I’ve eaten fresh figs once. I can’t imagine how sweet they get after baking. I must try it out, but it’s a bit hard to get fresh figs in my town.

    • They certainly caramelize in this recipe, it’s a great flavor!

  5. We’re lucky enough to have a fig tree at our new house. It’s winter now, so we’ll have to wait and see if there’s going to be any figs on there during summer. But I’m definitely going to make this if there is.

  6. Oh, I used to love fig newtons. Figs are so great. I think this looks so good and I love that it can be eaten for breakfast πŸ™‚ Big fan!

    • I’m pretty sure that I can eat cake for any meal, but when there’s lots of fruit in it, DEFINITELY a breakfast item. πŸ˜‰

  7. Oh darn I looked at fresh figs yesterday at the store but didn’t buy any. This looks so delicious!

    • Thank you, Rika! It is a great dish to bridge from Summer to Fall. πŸ™‚

  8. Pingback: Let's All Go Vegan! »

  9. Pingback: Upside down fig cake and adventures in photography | marfigs

  10. Pingback: Mini upside down PB + jam stuffed cakes | marfigs

  11. 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 for the fruity tones. Thank you for sharing!

  12. 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?

  13. Pingback: Gluten-free Creamy Tomato Basil Tartlets - Vegan Yack Attack

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