Fig season is baaaaack!! YAY!!
Who loves figs as much as I do? Figs make me happy! Not only because they are delicious but also because they mean autumn is around the corner!
The base of this Vanilla fig loaf cake is my favorite. Since it’s fig season (yaaay my favorite season is around the corner!) I decided to add figs; but I made the same cake with raspberries during summer (recipe here) and it was a hit!
I used fresh ripe figs and the taste of this cake was heavenly! Baked figs are so flavorful and delicious! Of course, feel free to replace figs with other fruits / nuts, if you prefer.
The recipe for this cake is very easy and I am sure it will become your go-to cake recipe!
I have noticed in the comments that many of you guys want to know how to replace some of the ingredients. Please remember that using the ingredients listed and following all the steps properly, will give best results.
If there are substitutions that I recommend, you will find them listed together with the regular ingredients. Please remember that any substitution will affect the final result.
I haven’t tried making this cake gluten free, but I think that all purpose gluten free flour should be a good substitute in this recipe.
If you guys made some of my recipes using gluten-free flours or other replacements, please share your experience in the comments, to help other people!
Make sure to follow me on Instagram @foodie.yuki to get all new recipes as soon as they come out and to get video tutorials /Reels/ tips. I’d love to connect with you!
As always, If you give this recipe a try, snap a photo and share it on Instagram. Make sure to tag @foodie.yuki so I can see your creations!
Have fun baking!
Vegan vanilla and fig loaf cake
- 130 g ( 1/2 cup) yogurt / plant yogurt of choice (I used soy yogurt)
- 180 ml (3/4 cup) non dairy milk or full fat milk (I used soy milk)
- 100g 1/2 cup sugar of choice (I used light brown)
- 1 1/2 tsp vanilla bean paste
- 55g (4 tbsp) neutral oil (I used sunflower seed oil)
- 250 g (2 cups) all purpose flour
- 2 tsp baking powder
- 1/4 tsp fine salt
- 160 g (about 5 medium) ripe figs, chopped
- 2 tsp flour to coat figs
- 160 g powdered sugar
- 2 tbsp plant milk (I used fullf at coconut milk for thicker glaze)
- fig chips and dried sage to decorate
- Preheat oven to 350 degrees F / 175C degrees.
- Grease and line a 25x10cm loaf pan with parchment paper.
- Wash and pat dry the figs. Toss them into 2 tsp flour until well coated.
- Combine all the wet ingredients in a large bowl and stir until sugar has dissolved.
- In another bowl, whisk all the dry ingredients.
- Add the flour mixture to the wet mixture and whisk until just combined.
- Gently fold chopped figs into cake batter, until just combined.
- Drop the batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
- Let cake cool 15 minutes in the loaf pan before transferring to a cooling rack.
- Let it cool completely before slicing/glazing.
- Glaze: Mix the powder sugar with plant milk and lemon juice. Spoon glaze over cooled cake.