This Salted Caramel Fig Vegan Cake Recipe is No-Bake, Gluten-Free & Plant-Based. An easy and pretty vegan cake to make in minutes.
It’s slowly turning into Fall over here, and we’ve been loving the produce abundance at the moment.
In keeping with the seasons, we created this recipe for a Salted Caramel Fig Vegan Cake that is just as good as it sounds!
And the Salted Caramel Sauce is our new go-to sauce for the season!
This Salted Caramel Fig Vegan Cake is an easy cake to make that boasts a ton of flavor.
The bottom layer is a crunchy but soft raw base, made with oats, pistachios, cacao, coconut oil, coconut flakes, and dates. The ingredients get blended in a food processor until they stick into a dough that comes together in a minute.
The cream is made with coconut yogurt and coconut milk, a hint of maple syrup, and the not-so-secret ingredient: a saucy salted caramel. To make the cake firm add in agar-agar as your vegan option (or you can use gelatin as well, but then the cake will not be vegan).
To top it off, drizzle the cake with more salted caramel, sprinkle with unsalted pistachios for crunch, and top with quartered figs!
A decadent, delicious, creamy cake that is very easy to make!
To keep this cake gluten-free make sure to use gluten-free rolled oats.
Keep a can of coconut milk refrigerated, so you always have it ready to use. If you have leftover salted caramel, you can use it up as a topping in chia puddings or in overnight oats. Nutrition data is automatically calculated using Nutritionix and may not be accurate.
1 tbsp maple syrup and stir to combine. Remove a half cup of cream and place it in a large pan. Stir in 2 grams of agar-agar and slowly bring it to a simmer. Let cook for a minute, then remove from heat and let cool a bit. Then, to the pan with the agar-agar, slowly while stirring constantly, add the rest of the cream. Be careful that the agar-agar mixture is not too hot, or the cream may curdle.
Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 332mgCarbohydrates: 41gFiber: 3gSugar: 31gProtein: 5g
Keep a can of coconut milk refrigerated, so you always have it ready to use.
If you have leftover salted caramel, you can use it up as a topping in chia puddings or in overnight oats.
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
This recipe is brought to you by Hofer Slovenija.
Check out more cake recipe ideas!
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