Vegan Fig Cake (Bolo de Figo)
Bolo de Figo is a beloved traditional treat: rich, fudgy chocolate cake packed with sweet, soft figs and crunchy toasted almonds. This fully vegan version replaces eggs, dairy butter, and milk with plant‑based alternatives, keeping the dense moist crumb, deep chocolate flavour, and perfect balance of sweet fruit and nutty crunch that makes this cake so special.
Shared by katty
Time
58 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Chocolate & Fig Cake;
- 180 g all‑purpose flour,, 50 g unsweetened cocoa powder,, Pinch of fine salt
- 120 g coconut sugar or caster sugar,, 1 tsp baking powder,, ½ tsp baking soda
- 200 ml unsweetened plant milk (oat or soy works best)
- 80 g melted vegan butter or coconut oil,, 1 tbsp apple cider vinegar
- 1 tsp pure vanilla extract,, 150 g fresh or dried figs (chopped roughly)
- 50 g toasted flaked almonds (plus extra for topping)
- #Optional Sweet Glaze;
- 2 tbsp maple syrup or agave nectar
- 1 tbsp warm water
👩🍳 Instructions
- 1
Prep: Preheat oven to 170 °C (340 °F). Grease and line a 20 cm round cake tin. Mix plant milk with vinegar and set aside for 5 minutes until slightly curdled.
- 2
Make batter: In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add curdled milk, melted vegan butter, and vanilla. Mix gently until just combined — do not overmix. Fold in chopped figs and most of the toasted almonds.
- 3
Bake: Pour the batter into the prepared tin, smooth the top, and scatter the remaining flaked almonds over the surface. Bake for 35–40 minutes, until a skewer inserted into the centre comes out with just a few moist crumbs.
- 4
Finish: Leave to cool completely in the tin for 15 minutes, then transfer to a wire rack. Brush lightly with the optional sweet glaze if desired.
- 5
Serve: Best enjoyed at room temperature, or slightly warm with a dollop of vegan cream.