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Front view of vegan fig and almond cake.
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5 from 2 votes

Vegan Fig and Almond Cake

This terrific vegan fig and almond cake has a tender crumb and buttery flavor. Nutmeg and vanilla add flavor and warmth.
Prep Time10 minutes
Cook Time57 minutes
Total Time1 hour 7 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 slices
Calories: 223kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Two bowls
  • 8-inch springform pan

Ingredients

Dry ingredients

Wet ingredients

  • 1 ¼ cups oat milk (or almond milk or any non-dairy milk of choice)
  • ¼ cup vegan yogurt
  • ¼ cup vegan butter (melted)
  • 1 tablespoon amaretto liqueur (optional)
  • ½ cup sugar

Other ingredients

  • 8-10 fresh figs (each cut in half)

Instructions

Mix dry ingredients

  • Place the almond flour, gluten-free all purpose flour, baking soda, baking powder and nutmeg in a bowl. Whisk to mix.
    Dry ingredients mixed in bowl.

Mix wet ingredients

  • Place the milk, vegan yogurt, melted vegan butter, amaretto, if using, and sugar in a larger bowl. Whisk to mix.
    Wet ingredients whisked in bowl.

Make batter

  • Add the dry ingredients to the wet and use a spatula to mix the batter thoroughly, leaving no dry flour in the bowl.
    Dry ingredients added to wet ingredients in bowl.
  • Set the batter aside for 5-10 minutes during which time it will thicken quite a bit.*
    Fig and almond cake batter mixed in bowl.

Bake the cake

  • Preheat oven to 325 degrees Fahrenheit/162 degrees Celsius.
  • Spray a springform pan with oil. You can also line the bottom with parchment paper for extra insurance.
  • Pour the batter, which should have thickened quite a bit, into the prepared cake pan. Smooth the top and arrange the figs over it in a decorative pattern. Place the cake in the preheated oven and bake 57 minutes or until a toothpick in the center of the cake comes out dry.
    Batter in springform pan with halved figs arranged on top.
  • Cool the cake on a rack for 30 minutes, then open the clamp of the springform pan to release the cake. You can leave it on the metal base if you want to. If you do remove the base, handle the cake gently because it is tender. Continue to cool the cake directly on the wire rack.
    Baked fig and almond cake in springform pan.

Notes

  • If you don't wait for the batter to thicken, the figs could sink into the batter instead of staying on top.
How to store the vegan fig and almond cake
You can refrigerate the cake for up to a week in an airtight container. Wrap tightly with two layers of freezer wrap and freeze the cake up to three months. Thaw completely before serving.

Nutrition

Serving: 1 slice | Calories: 223kcal | Carbohydrates: 25g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 112mg | Potassium: 117mg | Fiber: 4g | Sugar: 17g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg