Vegan Fig Almond Cake or Anjeer Badam Cake is a soft and moist, light and delicate, delicious cake perfect for entertaining in summer when fresh figs are in season. This recipe is so simple, quick, and easy to make that even beginners can impress anyone, and you will not believe that you made everything from scratch.
I love to have it for breakfast, as a tea time snack, and after meal dessert. You can also try the same vegan cake recipe during fall or winter for thanksgiving and Christmas by substituting figs with fresh apples or pears.
Fresh Figs vs. Dried Figs
Personally, I had never tried fresh figs until I came to the US. I had only consumed it in its dry-fruit form as it was generally distributed as prasadam during special occasions at temples. It used to be one of my favorites because it used to be chewy on the outside, with crunchy edible seeds on the insides. The dried fig or anjeer is packaged in a unique way, unlike other dry fruits. They are sewn onto clean jute strings and look like salami.
However, after coming to the US, I tried fresh figs and began loving them even more. They have a delicately sweet aroma and taste. Dried figs, on the other hand, have more concentrated flavors. Figs are available in plenty around this time of the year, so I decided to prepare fig almond cake. I have used fresh figs in the recipe, but you may also substitute these with dried figs.
I am very happy that many of my recipes have been tried and appreciated by my readers, and they are also requesting me to post their favorites. I have a long list of such recipes requested by my readers, and I am doing them one by one. The majority of them have asked me to post vegan recipes, especially desserts. You will see more of such recipes on my blog, so stay tuned!
This cake is dedicated to all my readers who have requested a vegan fruit and nut cake 🙂 If you are non-vegan, use whole milk instead of almond milk. Also, feel free to add any variety of chopped nuts and dry fruits of your choice to the recipe.
While you are here, you can also check some of my favorite vegan and eggless desserts for Thanksgiving, Christmas, Parties, or get together.
- pumpkin doughnut holes - vegan - popular on blog
- vegan chia cupcakes,
- pumpkin banana bars - vegan - another popular recipe on blog
- eggless banana bread,
- vegan apple dates bread - popular on blog
- eggless dates cake.
Detailed recipe for Fig Almond Cake or Anjeer Badam Cake OR loaf cake
Recipe card
Vegan Fig Almond Cake | Anjeer Badam Cake | Loaf Cake
Ingredients
- 3 cups All purpose flour or Maida
- ¾ cup Brown sugar
- ½ cup Sugar
- 2 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoon Vinegar or lemon juice
- ½ teaspoon Salt
- ⅓ cup Vegetable oil or Coconut oil
- 2 teaspoon Vanilla extract
- 1 ½ cup Almond milk (check tips)
- ½ cup Raisins
- ½ cup Almonds or Badam, chopped
- 12 Fresh figs , chopped (check tips)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan and keep it aside.
- In a large bowl, add all dry ingredients namely flour, brown sugar, sugar, baking soda, baking powder, and salt, and mix well.3 cups All purpose flour, ¾ cup Brown sugar, ½ cup Sugar, 2 teaspoon Baking soda, 1 teaspoon Baking powder, ½ teaspoon Salt
- To the dry ingredients, add vinegar, vegetable oil, vanilla extract, and almond milk, and using a whisk or hand-held mixer mix until well combined. Do not over-mix.2 teaspoon Vinegar, ⅓ cup Vegetable oil, 2 teaspoon Vanilla extract, 1 ½ cup Almond milk
- Add raisins, chopped almonds, and figs, and gently fold them into the batter.½ cup Raisins, ½ cup Almonds, 12 Fresh figs
- Pour the batter into a well-greased cake pan and bake it for about 55 – 60 minutes or until done. Use a toothpick or a knife to check if the cake is done. The baking time may vary depending on the size of the cake. So keep an eye on it at the 40-minute mark. If it starts getting brown, cover the top with aluminum foil.
- Allow the cake to cool for about 10 mins. Then remove it from the cake pan and then let it cool completely on a wire rack even before you slice.
- Vegan Fig Almond Cake is now ready. Serve and enjoy.
Notes
- You can substitute almond milk with dairy-free milk like soy milk or coconut milk. If you are non-vegan, use whole milk
- I have used store-bought unsweetened almond milk and fine-granulated sugar.
- If fresh figs or anjeer are not available, dried ones can be used. The texture and taste will vary accordingly.
- Use a baking pan of the desired shape. The baking time of the cake will vary accordingly.
- You can make this vegan cake or dessert or loaf cake for thanksgiving or Christmas by substituting figs with fresh apples or pears in the recipe
Nutrition
If you like this vegan recipe,
Don't miss to check out some of my delicious Vegan Thanksgiving and Christmas desserts, Fall and winter desserts or Holiday desserts
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Total preparation time: 1 hour 30 minutes
Serves: 9-inch square cake
Ingredients for Vegan Fig Almond Cake
All Purpose Flour / Maida - 3 cups
Brown sugar - ¾ cup
Sugar - ½ cup
Baking Soda - 2 tsp
Baking Powder - 1 tsp
Vinegar or Lemon juice - 2 tsp
Salt - ½ tsp
Vegetable Oil - ⅓ cup
Vanilla extract - 2 tsp
Almond milk - 1 ½ cup
Raisins - ½ cup
Almonds chopped - ½ cup
Fresh figs chopped - 12
Steps to prepare Vegan Fig Almond Cake
- Preheat the oven to 350 degrees F. Grease the cake pan and keep it aside.
- In a large bowl, add all dry ingredients, namely flour, brown sugar, sugar, baking soda, baking powder, and salt, and mix well.
- To the dry ingredients, add vinegar, vegetable oil, vanilla extract, and almond milk and using a whisk or hand-held mixer, mix until well combined. Do not over-mix.
- Add raisins, chopped almonds, and figs, and gently fold them into the batter.
- Pour the batter into a well-greased cake pan and bake it for about 55 - 60 minutes or until done. Use a toothpick or a knife to check if the cake is done. The baking time may vary depending on the size of the cake. So keep an eye on it at the 40-minute mark. If it starts getting brown, cover the top with aluminum foil.
- Allow the cake to cool for about 10 mins. Then remove it from the cake pan and then let it cool completely on a wire rack even before you slice.
- Vegan Fig Almond Cake is now ready. Serve and enjoy.
Tips
- You can substitute almond milk with soy milk or coconut milk. If you are non-vegan use whole milk
- I have used store-bought unsweetened almond milk and fine-granulated sugar.
Preethi'sCuisine
The cake looks so tempting. Never used Fresh figs.Lovely share Khushi.
Kushi
Thank you Preethi 🙂
Kushi
Thank you Jeffrey 🙂
Smitha
Looks delicious. Its evening here and tea time. Wish i had a slice of this cake
Kushi
Thank you Smitha 🙂
Cynthia Pinto
Fresh figs r difficult to get in off season..If I want to try using dried figs approx how many grams figs should I use. Tks
Kushi
Hi Cynthia, you can use 10 to 12. Soak it in water for at least 1 hour before using it. Do let me know how it turned out 🙂
Judith
Made this today. Used just 10 figs fresh from my tree. Followed the recipe exactly. Tested after 40 minutes as suggested. Was browned on top but still uncooked in the centre when tested with knife. Covered it loosely with foil and cooked it for another 15 minutes. Still not cooked in the middle. In the end it took double the time. Left it to cool completely before cutting. Still very soft in the middle and too sweet!
I will try again tomorrow but will tweak the ingredients and use half the amount of figs and half the added sugar. Hopefully this will be better.
Kushi
Hi Judith, thanks for your response. I am not exactly sure what might have gone wrong, as the recipe has been tested several times by me and tried by many of my readers. Here are some thoughts:
1) Every oven is slightly different, so temperature/time required for cooking may vary slightly. May be longer baking time in your case 5-10 mins extra?
2) I have used unsweetened almond milk whenever I have prepared this recipe.
3) As your final cake was still moist at the center - I would consider if the figs are juicy. Since, you are lucky to have fresh figs from your garden it may have slightly higher water content compared to the store bought ones that most of us can get my hands on. Also, the figs may be really sweet, in which case you can slightly reduce the amount of sugar the recipe calls for. You may also try slightly reducing the amount of almond milk when you try baking the cake next time.
In any case please do let me know how it turns out when you try it next time. I am quite eager to know. Have a great day, Judith!