Autumn is finally upon us. With Fall being my favorite season, you can imagine how excited I am for the upcoming few months. Carving pumpkins…drinking apple cider…wearing warm sweaters…the possibilities are endless. Of course, I must accentuate my Fall activities with as many Fall flavors and treats as possible. And while last week I gave you the recipe for Vegan Orange Pumpkin Cakes and the week before I gave you Vegan Sweet Potato and Sage Biscuits, I’ve decided to try out a new Fall flavor: Figs! I really hadn’t cooked with figs before this recipe and I’m very happy with how they turned out. So, get excited to try this Vegan Autumn Fig Cake!
Just like every other recipe, I’m going to tell you a little bit about the allergy friendly substitutions I made in this recipe. However, I was thinking for future recipes, I should just make a separate post about our opinions on certain allergy friendly substitutions and link it in each recipe. Let me know if you think this is a good idea!
My favorite types of egg-replacer are Bob’s Red Mill and Ener-G egg replacer. Both of these serve nicely in baked goods; however, if you don’t happen to have any special egg replacer on hand, 1/4 cup of unsweetened apple sauce also works nicely as an egg replacer. For vegan butter, I like to use Earth Balance and for milk, I like to use Califia Oat Milk.
I really hope you like figs! I certainly do. And if you do, you’ll love this Vegan Autumn Fig Cake. It’s sweet, unique, and I will definitely be making it again in the near future! Look how cute the figs look when they’re cut and placed on the top of the cake! They are absolutely and undeniably adorable!
Vegan Autumn Fig Cake
Fall has arrived with crisp mornings and cool nights. Now that the days are getting shorter, I am feeling like settling in for some serious baking. This Vegan Autumn Fig Cake is light and slightly sweet and great as either a breakfast cake or as a dinner dessert. You can’t go wrong either way! Add...
- Prep Time: 15m
- Cook Time: 1h 10m
- Total Time: 1h 25m
- Serves: 8
- Category: Breakfast, Dairy Free, Egg Free, Sweets, Vegan
Ingredients
- 1 1/2 c all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 c non-dairy margarine
- 1 c plus 2 T sugar, divided
- 1 egg replacer egg
- 1 tsp. vanilla extract
- 1/2 c non-dairy milk
- 16 Mission figs
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch springform pan or pie pan. Mix egg replacer and set aside.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt and set aside.
- Using an electric mixer with a paddle attachment, cream the butter and 1 cup of the sugar, 3-4 minutes until it is light and fluffy. Add the egg replacer and vanilla and beat on low speed until it is mixed. Slowly add the flour mixture, alternating with the non-dairy milk until it is combined.
- Pour the thick batter into the springform pan and smooth the top with a spatula. Cut the stems off the figs and slice in half. Arrange the figs on top of the batter, flat side up in a circular pattern. Sprinkle the remaining 2 tablespoons of the sugar over the top.
- Place in the oven and bake 60-70 minutes until the top is golden and the center comes out clean.
- Once the cake is out of the oven, run a knife around the edges to remove the springform pan. You can leave the bottom on and cool on a wire rack.
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