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    Home » Recipes » Baking & Desserts

    Gluten-Free Vegan Fig Upside Down Cake

    Last updated - July 15, 2021; Published - September 14, 2017 By Rhian Williams 20 Comments

    Jump to Recipe Print Recipe
    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! 
    4.42 from 17 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
    Author: Rhian Williams

    Ingredients

    • 8 figs, halved
    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 200 ml (â…˜ 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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      Recipe Rating




    1. Angelica

      November 14, 2017 at 7:29 pm

      Was a mess
      I followed all the measures and right ingredientes, the final result was a totally melting mix but a cake texture, the figs almost turn into a liquid sauce. What could happened? Shoul I add more flou to the mix ?
      Thanks for the help!

      Reply
      • Rhian Williams

        November 14, 2017 at 7:43 pm

        Hey! So sorry to hear that - was it just the fig part that was too liquidy or the whole cake, including the sponge bit? Thank you for your feedback!

    2. Isabelle

      May 01, 2018 at 4:16 pm

      5 stars
      Made this today and it turned out perfect! The figs are a great idea!

      Reply
      • Rhian Williams

        May 01, 2018 at 4:18 pm

        Thank you!

    3. Christine

      October 13, 2018 at 4:35 pm

      5 stars
      This cake is fantastic. About to make it for the 2nd time. I highly recommend!

      Reply
      • Rhian Williams

        October 13, 2018 at 4:43 pm

        Aw great, thank you so much. So glad you like it!

    4. Shannan

      May 30, 2019 at 9:57 am

      Love this recipe! Have made multiple times, with various seasonal fruit and it’s a favourite wherever I take it!
      Works beautifully with poached quinces also!

      Reply
      • Rhian Williams

        May 30, 2019 at 11:33 am

        Thank you so much, so glad you like it! Poached quinces sound delicious, thanks for sharing!

    5. Kath ellis

      April 25, 2020 at 12:16 am

      Delicious! Gonna try it with other fruits now.

      Reply
      • Rhian Williams

        April 25, 2020 at 1:49 pm

        Thank you so much!!

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    Photo of Rhian Williams from Rhian's Recipes

    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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