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!
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!
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.
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.
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:
8Serving Size:
1Amount 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.
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
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?
Valentina
Monday 13th of February 2023
@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!
Monday 13th of February 2023
@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?