Fig Cake

Sometimes I get terribly focused and excited about a recipe idea. And sometimes I get so ZOMGFIGSANDGINGER that I kind of lose sight of some baking basics. And so sometimes a still-delicious-baked-good that was meant to be a cake turns into a cakey-pudding of sorts.

I know exactly what happened – my initial attempt had me too heavy-handed with the diced fresh figs and the fig compote which caused the cake to be too moist and essentially fall apart when removed from the bundt pan. The ugly result, though, didn’t keep The Husband, my sister, my mother and I from peeling the cake out of the bundt pan and scooping up warm, luscious pieces from the the cake platter and shoveling this bright, ginger-y, fig-gy and light cake into our faces. We later served it almost like a bread pudding – scooping up the fig, ginger + cake mixture into bowls and topping with this sweet, thick cashew cream.

I later tweaked and baked version 2.0 of the recipe on a smaller scale to ensure that my edits to the recipe [posted below] were accurate. They are, but the pictures from my first go-round are purtier. My apologies.

A friend on twitter responded to one of my fig-related tweets, asking if figs were the new black. I responded affirmatively and think that they are a classic fall staple that everyone should enjoy before these fresh, plump and purple beauties leave the produce market shelves for another year.

Are you a fig fan? New to figs? What’s your favorite way to eat them?



Fig Cake [turned Figgy Pudding-ish] [adapted from Happyolks]

Prep Time : 20 minutes  Bake Time : 55 minutes   Yield : 10-12 slices [bundt cake]


3 cups almond flour

1 1/2 tsp xanthan gum [I find this essential when baking with almond or coconut flours]

3 tsp baking powder

1 tsp cinnamon

pinch of salt

6 large eggs

1 1/2 cups coconut sugar

2 TBSP grated orange zest [often a good idea to pulse citrus zest with granulated sugar before adding to batter to bring out the oils from the citrus peel]

1 cup coconut oil, liquid [after heating up, cool down to room temperature before adding to batter]

1 tsp vanilla extract

1 cup light coconut milk [about 1/2 can]

1 basket of figs [about 1 cups cut into a small dice, tossed with 3 TBSP coconut sugar]

1 heaping cup candied ginger, diced to personal preference size


1. Preheat oven to 350 degrees Farenheit.

2. Grease and flour a bundt pan, making sure to get all edges and points well greased to ensure easy + smooth cake removal.

3. In a medium bowl whisk together the almond flour, xanthan gum, baking powder, cinnamon and salt.

4. In a large bowl whisk eggs together until just combined. Add sugar, coconut oil, vanilla extract and coconut milk one ingredient at a time, making sure to mix well between each addition.

5. Fold in the flour mixture to the liquid mixture in thirds, stirring light until each addition is just combined. Finally, fold in diced fresh figs into batter until well combined.

6. Pour about half of the batter into prepared bundt pan. Drizzle fig compote

and sprinkle candied ginger on top of batter then finish pouring the remaining batter into the pan. Bake for 45-55 minutes until a cake tester or toothpick inserted into the center of the cake comes out clean.

7. Let the cake cool for at least 30 minutes before trying to remove from the cake pan.

8. Once removed, slice and top with cashew cream


Fig Compote

Prep Time : 5 minutes  Cook Time : 20-30 minutes  Yield : 1 1/2 cups compote


1 1/2 cups whole dried figs

1 1/2 cups water

the juice of one orange [about 1/3 cup]

a couple dashes of salt

2 TBSP honey


1. Chop dried figs into small chunks.

2. Combine in a medium saucepan with the water, orange juice and salt. Cook over medium heat at a boil until the water is evaporated, about 20 minutes.

3. Add honey and cook for another 1-2 minutes. Let cool.

* please note you should only use about 1/2 of the entire recipe for the Fig Compote in the cake. I highly recommend saving the rest to top off some plain Greek yogurt. breakfast!!

Cashew Cream

Soak Time : 4 hours to overnight  Prep Time : 10 minutes  Yield : 2 1/2 cups


2 cups raw, unsalted cashews [soak in filtered or spring water in the refrigerator for a minimum of 4 hours or up to overnight [8 hours]]

1 1/2 cups coconut milk

1 tsp vanilla extract

1/4 cup honey

1/4 cup agave nectar

juice of 1 lemon

Directions [use either a high-powered blender such as a Vita-Mix or Blendtec, or use an immersion blender and a large glass bowl]

1. Drain and rinse cashews one to two times under cold running water. Place cashews in blender or bowl along with the coconut milk, vanilla extract, honey, agave nectar and lemon juice. Blend until mixture is completely uniform.

2. Chill in refrigerator for at least one hour before spooning onto sliced cake.

  1. Looks tasty, whether it’s in cake form or figgy-breadish-pudding form. yum! and yes, i think figs are definitely the new black. or the new nutella / honeycrisp apple / [insert food trend of the moment]. =)

    • haha, thanks amy! I mentioned this to Kelly on twitter, but I have yet to have a honeycrisp! or at least one that I can remember. I’m hot on jonagolds at the moment.

  2. I still prefer to eat them ripe and fresh. But I had to make preserves with a lot of the bounty this year because my mom has a friend with a tree who dumped a huge bag on her. I was happy to take them, though. Figs all year!

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