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Home » Recipes » Baking & Desserts

Gluten-Free Vegan Fig Upside Down Cake

Modified: Jul 15, 2021 · Published: Sep 14, 2017 by Rhian Williams

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Collage of an upside down cake topped with figs and a slice of the cake taken from the side

This Gluten-Free Vegan Fig Upside Down Cake is the best way to celebrate the fleeting phenomenon that is fresh fig season!

Gluten-Free Vegan Fig Upside Down Cake

There's something so exciting about fig season in the way that other fruit and veg seasons just aren't...anyone with me on that? I mean, who really gets excited about carrot season? But, fig season is almost like cherry blossom season in Japan - it's short and sweet and its beauty is somehow enhanced by its brevity.

Gluten-Free Vegan Fig Upside Down Cake

And, other than just eating them raw with copious amounts of coconut yogurt, I've come to realise that figs almost taste even better when used in baked goods. The oven transforms them into a gloriously sticky nectar-like flavour sensation.

Gluten-Free Vegan Fig Upside Down Cake

So, what better way to showcase the wonderful seasonal figs than in an upside down cake? I used my go-to vegan, gluten-free and refined sugar free sponge recipe for the base. I love this sponge cake recipe as it's incredibly versatile and easy to make, requiring just one bowl and simple ingredients.

Gluten-Free Vegan Fig Upside Down Cake

An upside down cake is so easy to make because all you need to do is slice up your fruit and lay it out on the bottom of a baking tin, then cover with your batter and just bake! Although the fruit is generally covered in a caramel glaze or sprinkled with brown sugar first, I found I didn't need to add any extra sugar to the figs, as their natural sugars are effortlessly caramelised in the oven.

Gluten-Free Vegan Fig Upside Down Cake

I absolutely love the combination of the jammy figs with the moist, fluffy, lemon-infused sponge cake...and hope you will too! This cake is delicious by itself but even better served with a scoop of (dairy-free) vanilla ice cream.

Gluten-Free Vegan Fig Upside Down Cake

For more fruity desserts, check out my:

  • Matcha Strawberry Sponge Layer Cake
  • Lemon Blueberry Cake
  • Cherry Bakewell Cake
  • Black Forest Cake
  • Strawberry Sponge Layer Cake
  • Lemon Drizzle Cake
  • Pear Dark Chocolate Pudding
  • Raspberry Dark Chocolate Blondies

Gluten-Free Vegan Fig Upside Down Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Helpful tools to make this Gluten-Free Vegan Fig Upside Down Cake:

glass mixing bowl

measuring jug

18cm / 7 inch springform baking tin

baking paper

Gluten-Free Vegan Fig Upside Down Cake

Gluten-Free Vegan Fig Upside Down Cake

This Gluten-Free Vegan Fig Upside Down Cake is the best way to celebrate the fleeting fresh fig season! 
4.34 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: Mediterranean
Keyword: gluten-free fig upside down cake, vegan fig cake, vegan upside down cake
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 8
Calories: 380kcal

Ingredients

  • 8 figs, halved
  • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 150 g (1 ¼ cup) ground almonds* (almond meal)
  • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking power (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)

Instructions

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Lay out the figs cut side down along the bottom of a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder and bicarbonate of soda
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Transfer the mixture into the baking tin, making sure all the figs are completely covered by the batter
  • Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
  • Once out the oven, leave to cool in the tin and once completely cool, turn out onto a plate or cake stand by placing the plate or cake stand upside down on top of the baking tin then quickly flip it over
  • Tastes best when fresh but keeps covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour
Nutrition Facts
Gluten-Free Vegan Fig Upside Down Cake
Amount Per Serving
Calories 380
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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Comments

    4.34 from 18 votes (12 ratings without comment)

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    Recipe Rating




  1. wendy Borrie

    April 25, 2020 at 4:47 am

    5 stars
    Turned out exactly as it showed. Nice with a scoop of coconut yoghurt.

    Reply
    • Rhian Williams

      April 25, 2020 at 1:49 pm

      Thank you so much!!

  2. Jane Holdcroft

    May 04, 2020 at 2:13 pm

    4 stars
    Mine didn't rise very well but was still delicious.

    Reply
    • Rhian Williams

      May 04, 2020 at 2:20 pm

      Sorry to hear that! Glad you liked the taste. Did you use enough baking powder and what type of gluten-free flour did you use?

  3. Sandy

    September 02, 2020 at 1:43 am

    5 stars
    Delicious, as are all of your cakes! I sprinkled a little cinnamon over the figs after baking it, and it helped bring out the flavor.

    Reply
    • Rhian Williams

      September 02, 2020 at 2:57 pm

      Thank you so much, so glad you liked it! The cinnamon sounds like a great idea.

  4. Celine

    September 20, 2020 at 2:12 pm

    5 stars
    I had the opportunity to get my hands on a lotta figs this year so I already baked this cake twice within a few weeks. I used different kinda meals in replacement of almond simply because I don't usually have it. 1st time I used a mix of sunflower, almond, walnut & pepita. 2d time a mix of hazelnut, sunflower, hemp & pepita. Both times it turned out awesome! Love that moist and lemony flavour. And those juicy, perfectly sweetened figs on top. OMG! Delighful. Such a great recipe! Thanx Rhian and keep the good job comin' 😉 take care.

    Reply
    • Rhian Williams

      September 20, 2020 at 2:26 pm

      Thank you so much, so happy to hear that!

  5. Rita

    September 27, 2020 at 6:58 pm

    5 stars
    Used almond flour and all purpose flour. Had to bake longer than 30 minutes, more like 50 minutes. Delicious!!! Will definitely make again!

    Reply
    • Rhian Williams

      September 27, 2020 at 9:36 pm

      Thank you so much, so happy to hear that!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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