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! 
Course Dessert
Cuisine Mediterranean
Keyword gluten-free fig upside down cake, vegan fig cake, vegan upside down cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 380kcal
Author Rhian Williams



  • 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


*You can alternatively use almond flour


Calories: 380kcal