Delicious Fresh Fig and Peach Cake

Filled with fresh, ripe peaches and figs, this recipe is THE summer treat to make! Moist, soft and delicious it’ll impress you and your family on how incredible the combination of these two fruits can be!

Why figs?

I remember the first time I had one. It was during my honeymoon in Rome. I was 23 and I didn’t know what this fruit was! I tried it and it was just an incredible taste. The figs in North America are good, but nothing beats a local one from where they’re originally from!

Because the season is so short, I really wanted to utilize them in a way that can showcase their delicate and robust flavour! Scraping the insides of each of them and mixing it into the batter was PERFECT!

Peaches

These amazing fruits don’t last long in my house. So juicy and so ripe, they’re equivalent to candy when in season!

I did manage to save some and the tangy and sweet flavour profile of these beauties make it the perfect pairing!

But wait – I don’t have these! Can I substitute a different fruit pairing?

I often experiment with different fruit pairings. I recently tried this fruit pairing and was amazingly surprised! I made it twice and both times there were no leftovers. It was rich, but light. It pairs well with icing as well without! It’s just that good. 

If you don’t have either of these fruits or just one of them, you could try strawberries, cherries, plums, blueberries or any berry would do!

What makes this recipe SO good?

This recipe is high up there on my favourite list of cakes I’ve ever made. It takes local peaches and seasonal figs and brings it together in the most beautiful way! It can be eaten on its own or with icing and they’re both incredibly delicious! You could curl up with your beverage of choice and nibble on this while you read your favourite book! It’s the perfect me time! What else makes this recipe so irresistible?!

• Super adaptable! – You could sub the fruits in for shredded apple or even banana. Either fruit can be substituted! It’s a super versatile recipe!
• Spices – The combination of ginger, nutmeg and cinnamon is so warming. It goes so well with the fruits and creates such a delicious flavour profile!
• Ease – You can literally make this in one mixing bowl!
• Consistency – All the fruits, coconut oil and milk make the texture with this recipe incredibly moist and soft!
• Vegan: that’s right! You don’t need a single egg or any dairy for this recipe! It’s made delicious with simple pantry items!
• Garnishing: You can go all out with the cream cheese frosting, crushed pistachios, and passionfruit or keep it simple!

What do you need for this recipe?

• Figs: are paired usually with savoury things. Because of its unique deep sweet and savoury taste, I found the taste amazing with peaches. 
• Peaches: These juicy stone fruits are just so incredible. Where I live they are in season for over a month and we are just so lucky! Juicy nibbles of this stone fruit scattered throughout the cake makes this recipe so so good!
• Spices: These add richness along with the fruits. The result is such an amazing aroma that wafts into the kitchen as well as into your mouth when you take a bite.
• Coconut oil: I find using coconut oil creates a moist and rich texture. Sometimes it can create an almost crispy outside texture but the inside of the cake remains moist. I use it almost all of my baking recipes.
• Milk: This also just add moistness to the recipe. It also darkens the baked result a bit and can add some sweetness to it. The resulting crumb in the cake is softer as well. 
• Flour:I used all purpose flour. I don’t sift my flour and I use it just as measured from the bag. You could also substitute gluten free flour like Bob’s Red Mills 1:1 to make it gluten free. .

How to make the vegan cream cheese frosting?

I splurged on this recipe and bought vegan cream cheese. if you’d rather not use this, you could make the icing from whipped coconut cream or make a glaze from icing sugar and a bit of milk.

For this recipe, I used one tub of vegan cream cheese, 1 cup of vegan butter and 1 cup of icing sugar. I whipped it up until thoroughly mixed and placed it in the fridge to stiffen. Working with cooled items will help make decorating much easier!

I let my vegan cream cheese soften to room temperature and added 1/2 cup of icing powder. You could add up to 1 cup if you like your frosting a bit more sweeter.

How do you decorate your masterpiece?

I didn’t have to but I then drizzled the top with a store bought caramel sauce. I then sprinkled some crushed pistachios on top and topped with fresh figs and flowers.

Tips for making this recipe

• Let it cool completely: If you have time, I would wrap this up and keep it in the fridge. This makes it easy to level each layer when trimming off the top. It also helps the cream cheese frosting set as well.
• Use a proper baking pan: I used a 7 inch pan like this one!

What do you do with leftovers?

I didn’t get a chance to freeze anything because it was gone in a flash. However, you can wrap up uneaten parts and keep in the fridge for up to 3 days. You could also freeze it up to 3 months.

Did you like this recipe? Try these:

• The Best Chocolate Chip Pumpkin Cake
• Easy and Moist Carrot cake with Blood Orange Jam