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FRESH FIG CAKE RECIPE: VEGAN AND GUILT-FREE

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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

Ingredients

Cake

  • 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

Toppings

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

Instructions

Cake

  • 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.

Assembly

  • 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.

BON APPÉTIT!