Fig Cake

I still remember the first time I made a fig cake. I didn’t plan it. I just had a handful of ripe figs sitting on the counter, and I didn’t want them to go to waste.

I threw together a simple batter, sliced the figs, pressed them on top, and hoped for the best.

What came out of the oven surprised me—it looked beautiful, smelled amazing, and tasted even better.

Since then, this has become one of my favorite bakes. No icing, no layering, no fancy steps. Just a soft, golden cake with figs baked right into it.

The edges of the fruit caramelize slightly, while the centers stay soft and sweet. It’s the kind of cake people quietly reach for a second slice of.

If you’ve never baked with figs before, don’t worry—I’ll walk you through everything.

You don’t need any special skills or tools, just a good handful of figs and a few basic ingredients. Let’s make something that tastes like it took effort—but feels like home.

Table of Contents

Fig Cake Recipe

Ingredients:

1 cup (200g) granulated sugar
1/2 cup (120ml) sunflower oil or any neutral oil
3 large eggs (room temperature)
1/2 cup (125g) full-fat plain yogurt (not Greek)
1/4 cup (60ml) whole milk
1 1/2 tsp pure vanilla extract
1 1/2 cups (190g) all-purpose flour (sifted)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6–8 fresh ripe figs, halved lengthwise

Instructions

Preheat your oven to 175°C (350°F). Grease a 9-inch tart pan (with removable bottom if available) or a round cake pan. Line the bottom with parchment paper if using a standard cake tin. Set aside.
In a large mixing bowl, combine the sugar and oil. Whisk well until the mixture looks creamy. Add in the eggs one at a time, whisking thoroughly after each addition. Stir in the yogurt, milk, and vanilla extract until the mixture is smooth and fully blended.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This ensures the cake texture turns out soft and even.
Gradually fold the dry ingredients into the wet mixture using a silicone spatula or wooden spoon. Mix gently just until no dry flour remains—do not overmix. The batter will be thick but smooth.
Pour the batter into your prepared pan and smooth the top with a spatula. Arrange the fig halves cut-side up over the batter in a circular pattern, slightly pressing each fig into the surface. Leave some space between each fig piece to let the batter rise beautifully around them.
Place the cake on the center rack and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The figs should look slightly roasted and settled into the surface.
Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Serve at room temperature. This cake tastes even better after a few hours as the fig flavor deepens.
Use soft, ripe figs for maximum sweetness and jammy texture.
Don’t skip the yogurt—it adds tenderness and slight tang that balances the figs.
If using a tart pan with fluted edges, carefully press the batter into the edges for a neat finish.
This cake keeps well for 2 days at room temperature or up to 4 days in the fridge, covered.

Can I Use Dried Figs Instead Of Fresh Figs In Fig Cake?

Yes, you can use dried figs if you don’t have fresh ones, but you’ll need to prepare them first so they stay soft and sweet in the cake.

Rehydrate before using: Soak dried figs in warm water for 15–20 minutes until they plump up. Drain before adding.
Cut into small pieces: Dried figs are more chewy, so chop them into small bits for better texture.
Add a touch of sweetness: Dried figs are more concentrated in flavor—if your recipe uses fresh figs, you may want to reduce the sugar slightly.
Mix into batter: Instead of pressing on top, stir dried fig pieces into the batter for even distribution.

How Do You Keep Figs From Sinking In Cake Batter?

If your figs keep sinking to the bottom while baking, try these simple tricks to keep them in place.

Dust with flour: Lightly coat fig slices with flour before placing them on top of the batter.
Use thick batter: Thicker batters naturally hold fruit better than runny ones.
Don’t press too deep: Place figs gently on top without pushing them into the batter.
Add figs midway: Pour half the batter, add some figs, then pour the rest and add more figs on top.

Is Fig Cake Healthy?

Fig cake can be a healthier dessert compared to frosted or layered cakes, but it depends on what goes into it.

Less sugar needed: Figs add natural sweetness, so you can reduce the added sugar.
No need for frosting: It’s already flavorful, so you skip extra calories from icing.
Use better fats: Swap butter with oils like sunflower or olive oil for a lighter version.
Add fiber: Figs provide fiber and small amounts of vitamins and minerals.

Can I Make Fig Cake Without Eggs?

Yes, you can make a fig cake without eggs by using simple substitutes that still give it a soft texture.

Plain yogurt: 1/4 cup of yogurt = 1 egg.
Mashed banana: 1/4 cup of ripe banana = 1 egg (adds slight banana flavor).
Unsweetened applesauce: 1/4 cup = 1 egg.
Chia seeds: 1 tbsp chia seeds + 3 tbsp water = 1 egg (let it sit for 10 minutes).

Why Is My Fig Cake Dense Or Dry?

A fig cake should be soft and moist. If yours turns out dense or dry, it could be due to a few common mistakes.

Overmixing the batter: This makes the cake heavy and chewy.
Too much flour: Always measure flour properly—spoon it into the cup and level off.
Overbaking: Bake just until a toothpick comes out clean. Too long in the oven dries it out.
Old baking powder: Flat cakes can happen if your leavening agents aren’t fresh.
Not enough liquid: If your batter is too thick, the cake won’t stay moist.

Is Fig Cake Suitable For Tea Time Or Breakfast?

Yes, fig cake is perfect for both! It’s not too sweet or heavy, so it fits easily into a casual tea setting or a quiet breakfast.

Simple and light: No frosting, so it’s not messy.
Tastes great at room temperature: Easy to serve without reheating.
Goes well with tea or coffee: The mild sweetness pairs with both drinks.

Can I Make Fig Cake Gluten-Free?

Yes, fig cake can be made gluten-free if you use the right type of flour and handle the batter carefully.

Use a 1:1 gluten-free baking flour: Choose blends with xanthan gum already added.
Don’t overmix: Gluten-free batters can get gummy if stirred too much.
Check baking time: Gluten-free cakes may bake faster or slower depending on the flour brand.

What Kind Of Figs Are Best For Fig Cake?

Soft, ripe figs give the best results. You want figs that are sweet and slightly tender—not underripe or mushy.

Black Mission: Soft, sweet, and full of flavor.
Brown Turkey: Mild and juicy, easy to slice.
Kadota: Less sweet but very pretty in presentation.
Adriatic: Light skin, high sweetness, very soft texture.

How Do I Store Fig Cake And How Long Does It Last?

Store fig cake the right way to keep it moist and delicious.

Room temperature: Keep it in an airtight container for up to 2 days.
Refrigerator: Store covered in the fridge for up to 4–5 days.
Reheat gently: If chilled, let it sit at room temperature or warm it slightly before serving.

Can I Freeze Fig Cake?

Yes, fig cake freezes well if packed the right way.

Cool completely: Let the cake cool before freezing.
Wrap tightly: Use plastic wrap first, then foil or a zip bag.
Label and date: So you know when to use it.
Freeze up to 2 months: For the best texture and flavor.
Thaw at room temperature: Let it sit out unwrapped to avoid sogginess.