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!

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.

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

Yield: 8

Vanilla Fig Cake

Name: Vanilla Fig Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup (95 g) whole wheat flour; 3/4 cup (95 g) unbleached all-purpose flour; 3/4 cup (175 g) cane sugar; 1 teaspoon baking soda; 1/4 teaspoon sea salt; 3/4 cup (177 ml) cold water; 1/2 cup (130 g) apple sauce (or very ripe, mashed banana, instead); 1 tablespoon (15 ml) white vinegar; 1/2 teaspoon vanilla extract; The caviar of 1 vanilla bean, or 1/2 teaspoon vanilla bean paste; 1/2-pound (227 g) black figs, sliced in half with stems trimmed; Powdered sugar, for dusting/serving (optional)

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

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

3/4 cup (95 g) whole wheat flour
3/4 cup (95 g) unbleached all-purpose flour
3/4 cup (175 g) cane sugar
1 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup (177 ml) cold water
1/2 cup (130 g) apple sauce (or very ripe, mashed banana, instead)
1 tablespoon (15 ml) white vinegar
1/2 teaspoon vanilla extract
The caviar of 1 vanilla bean, or 1/2 teaspoon vanilla bean paste
1/2-pound (227 g) black figs, sliced in half with stems trimmed
Powdered sugar, for dusting/serving (optional)

Instructions

Preheat oven to 325ºF.
In a large bowl, whisk together the cold water, applesauce, white vinegar, vanilla extract and vanilla caviar. Sift the flours, sugar, baking soda and salt on top of the wet mixture, then fold together until there are no dry clumps, but be careful not to over-mix.
Prepare one 9"-round cake pan by spreading a very thin layer of (coconut) oil on it. If you want a completely oil-free recipe, line the bottom of the baking pan with a round piece of parchment paper.
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. 😉 Gently pour the cake batter over the figs, you may need to spread it out with a spatula to get it flat.
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. Take out of the oven and set on a cooling rack for 30 minutes. Get a plate ready to the side.
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.
Dust with powdered sugar if you'd like, then serve and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 159Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gSodium: 291mgCarbohydrates: 35gFiber: 1gSugar: 16gProtein: 3g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

Sliced vanilla cake with figs baked into it on a plate with colorful linen

Other fig recipes you’re going to love!

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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Valentina

Monday 13th of February 2023

Thank you for this lovely recipe !!

I was wondering if dried figs would work for this instead of fresh?

@Jackie @ Vegan Yack Attack!, Update : the suggestion was great it came out amazing with the dried figs I even added some in the batter ! I didnt have apple sauce so I used pumpkin purée worked perfect .. Incredible recipe will definitely make again thank you so much

Jackie @ Vegan Yack Attack!

@Valentina, my pleasure! And I recommend soaking the figs first, in warm water for at least 30-60 minutes before using them here, just so they don't burn or become tough.

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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?