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

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


  • Preheat oven to 325ºF.
  • Sift together the flours, sugar, baking soda and salt in a large mixing bowl.
  • In a smaller bowl, whisk together the cold water, applesauce, white vinegar, vanilla extract and vanilla caviar.
  • Stir the flour and wet mixtures together until there are no dry clumps.
  • Prepare one 9"-round cake pan by spreading a very thin layer of (coconut) oil on it.
  • 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.
  • Serve!