Vegan Fig and Walnut Cake: The Secret to a Soft and Moist Dough that Doesn’t Turn Gummy
This Fig and Walnut Cake is the perfect option for autumn flavors. It’s a completely vegan dessert, without eggs or dairy, yet doesn’t compromise on taste and softness.
The main issue with vegan cakes, especially those using very moist fruits like figs, is that the dough can turn gummy and not rise sufficiently or not bake well in the center.
Here’s the secret to achieving a soft, moist inside and perfectly baked cake:
Acidity: You need to add an acidic element to the dough, like a teaspoon of apple cider vinegar or lemon juice to mix with the plant-based milk and baking powder. This acid-base reaction helps the dough rise without using eggs, ensuring softness.
Dried Figs on Top: To prevent too much moisture from concentrating in the center, use fresh figs in the dough but decorate the top with chopped walnuts and dried figs. Dried figs help absorb surface moisture and give a better crust.
Thanks to the use of whole wheat flour and muscovado sugar, the taste is rustic and enveloping. It’s an easy and quick dessert to prepare, ideal for breakfast or a coffee break.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 411.59 (Kcal)
- Carbohydrates 51.42 (g) of which sugars 24.14 (g)
- Proteins 6.66 (g)
- Fat 21.22 (g) of which saturated 1.83 (g)of which unsaturated 11.06 (g)
- Fibers 2.71 (g)
- Sodium 78.77 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for FIG AND WALNUT CAKE
- 1 1/3 cups all-purpose flour
- 2/3 cup whole wheat flour
- 2 1/2 tsp baking powder
- 3/4 cup walnuts
- 1 tsp ground cinnamon
- fine salt (1 pinch)
- 2/3 cup muscovado sugar
- 1/3 cup vegetable oil
- 3/4 cup soy milk (or oat milk)
- 6 figs
- figs
- walnuts
Tools
- Food scale
- 2 Bowls
- Whisk
- Springform pan
- Parchment paper
Preparation of FIG AND WALNUT CAKE
In a large bowl, combine all the dry ingredients: all-purpose flour and whole wheat flour, chopped walnuts, baking powder, cinnamon, salt, and muscovado sugar. In another bowl, mix the liquid ingredients: vegetable oil and plant-based milk.
Pour the liquid mixture into the bowl with the dry ingredients and gently mix with a whisk, just until all ingredients are combined. Add the figs, previously chopped, and incorporate them into the batter with a spatula. Do not overmix to maintain the final softness of the cake.
Pour the batter into a (8-inch) pan lined with parchment paper. Cut the remaining figs and arrange them as desired on the surface. Sprinkle with coarsely chopped walnuts. Bake in a preheated static oven at 350°F (180°C) for about 60 minutes. Always perform a toothpick test to check doneness.
Once baked, remove the cake from the oven and let it cool completely in the pan before taking it out and serving.
Notes on ingredients and possible substitutions
FLOURS All-purpose and whole wheat flours are used to combine softness with a rustic touch. If you prefer, you can use only all-purpose flour, but the flavor will be less intense.
SUGAR Muscovado sugar gives a caramel flavor, but you can substitute it with cane sugar or granulated sugar.
FIGS The figs should be just ripe: soft but not mushy.
MILK If you don’t have soy/oat milk, any other plant-based milk (rice, almond) will work.
Storage
This cake keeps perfectly at room temperature, covered with a glass dome or in an airtight container, for about 3-4 days. The flavor may be even more intense the next day.
Alternatives and variations
Fig and Chocolate Cake: add 50 g of vegan dark chocolate chips to the batter.
With a spicy touch: in addition to cinnamon, you can add a pinch of nutmeg or ground ginger for a more pronounced flavor.
For a non-vegan version: you can replace the plant-based milk with cow’s milk and the vegetable oil with 100 g of melted butter.
Usage and pairings
This cake is a true “passe-partout”. It’s ideal for a nutritious breakfast, but also for a snack with a cup of tea or coffee. Serve a slice accompanied by a scoop of vanilla ice cream for a light and tasty dessert.
Origins and history of the recipe
Fruit and nut cakes are a tradition rooted in peasant cooking, where desserts were made with simple, seasonal ingredients. This modern recipe, in a vegan version, fits perfectly into this tradition, celebrating the richness of the land and the simplicity of authentic flavors.
The secret of softness: don’t overmix
One of the most common mistakes in cake preparation is overmixing the ingredients after adding the liquids. This activates the gluten in the flour, making the dough “gummy” and the cake less soft. For a perfect result, mix just until you no longer see flour lumps, then add the figs.
A cake for everyone: dairy and egg-free
This cake proves that you can make a delicious and enveloping dessert without using animal-derived ingredients. Thanks to the vegetable oil replacing butter and the plant-based milk, it’s a great choice for those with lactose or egg intolerances, allowing everyone to enjoy a slice of goodness.
FAQ (Questions and Answers)
1. Can I use only all-purpose flour?
Yes, but I advise against it. Whole wheat flour adds a rustic flavor and a denser texture that pairs perfectly with figs and walnuts.
2. How do I know if the figs are ripe enough?
Ripe figs are slightly soft to the touch and smell sweet. If they are too firm, let them ripen for a couple of days.
3. Can I use a different type of sugar?
Yes. Muscovado sugar can be replaced with the same weight of cane sugar, which will give a slightly different flavor, or with granulated sugar.
