Posted in Gardening, Recipes

Vegan buttermilk fresh fig cake!


This morning, I picked 72 fresh ripe figs from my own fig tree. They are all huge & very ripe. I cleaned them & made this wonderful cardamom, mace & cinnamon scented fresh fig spelt bread aka cake. I made this lovely cake not too sweet. I like to eat a big slice, just like that! It is That good! 🙂 My husband gave it a 10/10! 



You want to devour a big slice, don’t you?

Recipe: For 1 medium fresh fig cake


* Dry ingredients:

1 cup white spelt flour ( 102 gr )

1 cup whole-wheat spelt flour ( 122 gr )

1/2 cup flaked almonds (45 gr )

1/2 cup coconut sugar ( 85 gr )

1/2 teaspoon ground mace

1/2 teaspoon ground cinnamon

1/2 teaspoon ground green cardamom

pinch of ground sea salt

2 teaspoons baking powder

to fold in at the last end: 1 cup freshly chopped figs, stems removed

* Wet ingredients:

2 flax eggs  instead of 2 real eggs!!!! ( 1 flax egg = 1 tablespoon ground broken flaxseed combined with 3 tablespoons of water, leave to form a sort of gel-like consistency ) x 2!

3/4 cup vegan buttermilk ( I make vegan buttermilk, place 1 tablespoon of vinegar like lemon juice, white or apple cider vinegar into 1 empty cup. Fill with a vegan plant-based milk & let it rest for about 5 to 10 minutes & you end up with vegan buttermilk, used in this recipe: 3/4 cup! ) (180 ml )

2 tablespoons canola oil ( 30 ml )

1/2 teaspoon sherry vanilla extract or normal vanilla extract/ I use home-made!


1. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven.

2.  Take a medium bowl & add white spelt flour, whole-wheat spelt flour, flaked almonds, coconut sugar, mace, cardamom, cinnamon, sea salt & baking powder. Mix well with a spoon. In another bowl, add vegan buttermilk, canola oil & sherry vanilla extract. Whisk together. Now, pour wet ingredients to the bowl with dry ingredients & mix with a spoon. See they everything is well-mixed but do not mix too long. Finally, fold in the chopped fresh figs. See that the figs are well mixed in. Scoop the batter into a fitted silicon bread-baking tin. See that the figs are equally divided all over & in the bread!!!

Place into the hot oven on the lower shelf & bake for a bout 40-42 minutes until the bread is risen, browned all over the top & cooked through. After 42 minutes, I checked with a small testing pin into 2 places & everything was well-baked. Take out of the oven & place on a wire rack & leave for 10 minutes into the silicon tin. This will give a lovely shine to the bread. After these 10 minutes, carefully flip the bread out off the tin, it comes out very easy! Place on a wire rack to cool down completely! Enjoy, a big slice, just like that or smear it with good local honey or with vegan butter! 😉 Yum Yum, I assure you! 🙂 MMM,…;)

This vegan buttermilk spelt fresh fig bread would make an ideal food gift! 😉


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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

50 thoughts on “Vegan buttermilk fresh fig cake!

  1. Lucky, lucky girl to have such a bountiful fig tree in one’s own yard. Your fig cake must be yummy.

  2. This cake looks delicious! Love adding buttermilk to my cakes, always makes them super light and fluffy! The addition of figs is delicious too! Thanks for sharing this amazing recipe!

  3. yum! And your first sentence blows me away–72 fresh figs? Sounds so amazing. I’d love to start my days like that 🙂

    1. Thanks, Liz but we had to wait a long time between ,….it was3 weeks before that we had ripe figs.

  4. Your cake looks moist and delicious. No more fresh figs for me this year, fig tree is overwintering in the garage until next year.

  5. How lovely to have so many figs freshly picked from your own tree! That’s fantastic. I love the look of your cake and having it not too sweet is fine by me – it would let the figs shine xx

  6. 72 fresh figs!?! You’re spoiled!!!! 😉 maybe I’m just jealous!! I give this cake 10/10 too!

    1. That was only in 1 day! In total up till now, we have had more than 150 figs & there are still figs ripening! xxx

  7. What an abundance of figs!
    Next year in your vegetable garden I wish you so much fun and abundance!
    Great cake and what a great idea for vegan buttermilk, thank you dear Sophie,


    1. You area welcome, dear Linda! We were at number 12 on the allotment waiting list & are now, number 1! Yes! Sunday, we went onkruid weeden! We love it! x

  8. Thats amazing, love that you have access to figs too. I adore figs, I make a Kahlua & fig compote, its delish. Gorgeous moist looking cake, will absolutely be whipping this bad boy up stat. 🙂

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