Fig Cake


Fig Cake

Even though it’s not quite fig season yet, I am seeing lots of fresh figs in grocery stores all over New York, so of course I grabbed some. I usually like to grill and stuff figs with walnuts, but it’s not quite grilling season yet either, so I decided to bake them! To my and my family’s surprise, fig cake is not just gorgeous on the outside but it tastes amazing. It only lasted a total of 24 hours!

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 12



  • 1 3/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 2/3 cup sugar
  • 1/2 cup canola or grapseed oil
  • 7/8 cup sparkling water
  • 1 teaspoon vanilla extract
  • 1 lemon (zest)
  • 1 tablespoon apple cider vinegar (or lemon juice)

Vanilla Cream Frosting

  • 1 cup coconut cream (from top of canned coconut milk)
  • 1 cup vegan cream cheese (plain)
  • 1/2 cup powdered sugar
  • 1 teaspoon guar gum
  • 1 vanilla bean


  • 1 cup fig jam
  • Fresh figs (sliced)
  • 1 cup walnuts (chopped)



  1. Preheat oven to 355 degrees F. 

  2. Grease 8-inch cake pan and line with parchment paper.  

  3. In large bowl, sift flour, cornstarch, baking powder, and baking soda. 

  4. Add salt and sugar, and whisk to combine.

  5. Add oil, sparkling water, vanilla extract, lemon zest, and vinegar, and stir until just combined. (Don’t overmix or cake will get dense instead of fluffy!) 

  6. Fill prepared cake pan with dough and bake until toothpick inserted into center comes out clean and surface of cake springs back when gently touched with fingertips (about 35 minutes).

  7. Remove from oven and allow to cool in pan for 15 minutes. 

  8. Carefully invert onto wire rack to cool for 1 hour.  

Vanilla Cream Frosting

  1. Split and scrape vanilla bean into bowl. 

  2. With handheld mixer, mix in vegan cream cheese, powdered sugar, and vanilla until creamy. Set aside.

  3. In another bowl, whip coconut cream and gum until stiff, then carefully fold in creamy vegan cream cheese.


  1. Cut cake horizontally in 2 equal layers. 

  2. Place one layer on serving plate and spread fig jelly layer over cake. 

  3. Top with second layer, then spread vanilla cream frosting all over top and sides. 

  4. Place cake in fridge for at least 1 hour to set. 

  5. Decorate with fresh figs and walnuts, then serve immediately.