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Figs are a wonderful way to add natural sweetness to baked goods. This Vegan Fresh Fig Cake recipe makes an unbelievably soft, moist, and delicate cake that is perfect for the summer when fresh figs are in season. Using fig jam between two fluffy cake layers, this recipe is actually pretty easy and quick to put together. It’s then topped with the most amazing vegan cream cheese frosting. For a sweet touch, add a few sliced sweet and sticky figs to the top of the cake and sprinkle it with toasted walnuts. You can also use this cake recipe to accommodate the seasons and swap the figs out for apples or pears. This fig cake is great in the morning with tea or as a dessert after dinner. Serve this cake for the holidays and your guests won’t even believe that you made it from scratch.


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



  • 1 3/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup coconut 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)



  • Preheat oven to 355 degrees F. 
  • Grease an 8-inch cake pan and line with parchment paper.  
  • In a large bowl, sift flour, cornstarch, baking powder, and baking soda. 
  • Add salt and sugar, and whisk to combine.
  • Add oil, sparkling water, vanilla extract, lemon zest, and vinegar, and stir until just combined. (Don’t overmix or the cake will get dense instead of fluffy!) 
  • Fill the prepared cake pan with dough and bake until the toothpick inserted into the center comes out clean and the surface of the cake springs back when gently touched with fingertips (about 35 minutes).
  • Remove from oven and allow to cool in pan for 15 minutes. 
  • Carefully invert onto a wire rack to cool for 1 hour.  

Vanilla Cream Frosting

  • Split and scrape vanilla bean into bowl. 
  • With a handheld mixer, mix in vegan cream cheese, powdered sugar, and vanilla until creamy. Set aside.
  • In another bowl, whip coconut cream and gum until stiff, then carefully fold in creamy vegan cream cheese.


  • Cut the cake horizontally in 2 equal layers. 
  • Place one layer on a serving plate and spread the fig jelly layer over the cake. 
  • Top with the second layer then spread vanilla cream frosting all over the top and sides. 
  • Place the cake in the fridge for at least 1 hour to set. 
  • Decorate with fresh figs and walnuts, then serve immediately.

Storage Tip

  • This cake is best when eaten fresh. Store the leftovers, covered, in the refrigerator for up to 4 days. Given that it has coconut cream, it’s not advisable to leave it out on the counter at room temperature as it will soften and melt. When ready to serve, just let it sit out for 10 minutes before eating so it warms up a bit.




    If you’ve ever made a dry, dense cake, listen up. The secret to this light and fluffy cake is seltzer water. The air bubbles in the seltzer expand during baking and allow cakes to rise better and prevent them from drying out. In addition to seltzer water, we top it with fig jam and just half a cup of vegetable oil, giving way to a moist and delicious cake. The vegan cream cheese frosting in this recipe is incredible, but the cake is so moist it doesn’t need it. The frosting also makes an appearance in my Carrot Cake recipe, as it is addicting and can be used to top cupcakes, tarts, and various other cakes.


    • Grill + add to salad: Simply slice figs in quarters (or halves) and place them directly on the grill for a minute or two or until they get grill marks on them. Grilling brings out the natural sugars in figs and gives them a caramelized taste, perfect for adding a sweet contrast to a savory salad.
    • Stuff them: What better way to impress your family and house guests than to serve up cute little stuffed figs? To prepare, trim off the stems of figs and cut an “X” in the top of each fig 1/3 of the way through. Gently open the fig and stuff with some vegan ricotta or goat cheese. Place stuffed figs on a parchment-lined baking sheet and bake for 5-8 minutes at 350 degrees F. Drizzle them with a balsamic reduction or maple syrup and voila!
    • Top bruschetta: Gorgeous purple figs can elevate any plain old toast in an instant. Cut them into thin slices and add them as a topping. Try vegan cream cheese as a spread and top with fresh thyme leaves, chopped pecans, and sliced figs. Yum!


    Fresh figs are quite delicate, which is why I usually prefer to use dried figs in any kind of baking such as in my Panforte recipe, a cake typically served around Christmas time from Siena in Italy’s Tuscany region. Dried figs can keep up to a year in your pantry if stored properly – I like to keep them in air-tight mason jars. Nothing compares to the sweetness and juiciness of fresh figs, however. They have a sweet aroma and taste. Dried figs on the other hand have more concentrated flavors. When I can get my hands on fresh figs, I make use of them right away. So what’s the best way to store fresh figs?

    Figs are about 80 perfect water, making this fragile fruit easily susceptible to bruising, according to Taste Of Home. They start to spoil the minute they’re picked off the tree. It will be obvious to you when a fig has spoiled – it will be mushy and the juices will start to leak through the skins. Keep figs on the countertop at room temperature for up to 3 days. Spread them out in one layer on a plate lined with a paper towel (to soak up the juices), taking care not to bunch or stack them up on top of each other, and cover the plate with plastic. Refrigerating them can extend their shelf life to 7 days; just use the use plating method mentioned above.


    I can’t wait for you to try it. Please leave your comments below and tell me how you served this dish!  Also, share or tag us on social media @veggiecurean.