This easy fig upside-down cake is soft, tender, and topped with sweet, caramelized figs baked right into the top. The batter comes together in minutes, making it perfect for late summer when fresh figs are at their peak-or anytime you want a rustic, impressive dessert.
If you like this easy fig upside-down cake, you'll love my Vegan Hot Cocoa Cookies , Vegan Cranberry Coffee Cake or my Olive Oil Apple Cake
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Published originally in September 2011 and updated Septmber 2025
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Fig Upside-Down Cake
Sweet and sticky figs dripping over a moist and rich cake. Hard to believe I'd use "sticky" and "moist" to describe a cake without butter-but here we are. Usually, I'm raving about the virtues of butter. I still love butter. A lot.
I really enjoy making fresh baked goods for my family. They expect a fresh-baked treat from me every day (as they should!), but it can't always be sweets bursting at the seams with butter.
It's also important for me as a baking mom to practice a little moderation. And then there's the fact that my best friends and neighbors are vegan-they also expect a daily sweet from me. Like I learned at IFBC, deprivation leads to creativity, and I've had a lot of fun experimenting. This easy fig upside-down cake is one of those recipes that turned out even better than expected.
My little brother stopped by for coffee one morning, and I handed him a slice. "It's AMAZING," he said between bites. I kept asking if he could tell there was no butter. "E' buona! Veramente," he replied. He even went back for seconds, which told me everything I needed to know.
Why You'll Love This Recipe
- Quick to make - Batter comes together in minutes.
- Moist & tender - Oil-based batter keeps it soft for days.
- Caramelized fig topping - Sweet, glossy, and gorgeous.
- Versatile - Dairy-free as written, but can be made with butter and milk.
This easy fig upside-down cake is soft, tender, and topped with sweet, caramelized figs baked right into the top. The batter comes together in minutes, making it perfect for late summer when fresh figs are at their peak-or anytime you want a rustic, impressive dessert.
Baked in a cast iron skillet (or any oven-safe pan), the figs melt into a glossy topping while the cake stays light and fluffy underneath. It's simple enough for a weekday bake but beautiful enough for entertaining.
Ingredients in this easy fig cake
- Fresh figs (1½ lbs, stemmed and quartered): Look for ripe figs that are slightly soft to the touch but not mushy. Black Mission or Brown Turkey figs work best for baking, but any variety will add natural sweetness and texture.
- Granulated sugar (¾ cup): To keep it vegan, choose organic sugar (some standard white sugars are processed with bone char). You can also swap part of the sugar for coconut sugar for a deeper caramel note.
- Margarine (3 tbsp): I like using Earth Balance for a dairy-free version, but you can substitute unsalted butter if you don't need it vegan. This helps keep the crumb tender.
- Homemade brown sugar (1 cup granulated sugar + 1 tablespoon molasses): This DIY version mimics store-bought brown sugar perfectly. Light brown sugar gives a subtle flavor, while dark brown sugar intensifies the caramel notes.
- Coconut oil (⅓ cup): Refined coconut oil has a neutral taste, while unrefined adds a hint of coconut flavor. Vegetable or canola oil also work well if you prefer.
- Vanilla extract (1 tsp): Pure vanilla adds warmth-avoid imitation vanilla for the best flavor.
- All-purpose flour (2 cups): Spoon and level the flour when measuring to avoid a dense cake. For a nuttier twist, swap out ½ cup for almond flour.
- Sea salt (1 tsp): Balances the sweetness and enhances the fig flavor-don't skip it.
- Baking powder + baking soda: Both are needed for proper lift and texture. Check expiration dates, since old leaveners lose effectiveness.
- Almond milk (1 cup): Unsweetened almond milk keeps the batter light, but oat milk, soy milk, or dairy milk all work. If using whole milk, the cake will be slightly richer.
- Vinegar or lemon juice (1 tsp): This reacts with the baking soda to help the cake rise and creates a tender crumb. Apple cider vinegar is another great option.
Ingredient Variations
- Honey Fig Cake - Drizzle 2-3 tablespoon honey over figs before adding the batter.
- Nutty Fig Cake - Add ½ cup chopped almonds, walnuts, or pistachios to the batter for crunch.
- Spiced Fig Cake - Stir 1 teaspoon cinnamon and ¼ teaspoon cardamom into the flour mixture for warmth.
- Citrus Twist - Add 1 tablespoon orange zest to the batter for a fresh note.
- Boozy Fig Cake - Sprinkle figs with 2 tablespoon Marsala wine or brandy before baking.
How to Make Fig Cake Step-by-Step:
1. Prepare the Figs
- Toss figs with granulated sugar in a small bowl; set aside.
- Melt margarine (or butter) in an oven-safe skillet over medium heat (I used an 8 inch cast iron skillet. You could use any oven proof skillet)
- Add figs and sauté for 2-3 minutes until slightly softened and glossy.
2. Make the Batter
- Add the vinegar to the rice milk (or any unsweetened nut milk, or whole milk)and let sit for 2 minutes to curdle slightly.
- In a medium sized bowl, stir together the oil, vanilla, and brown sugar (the sugar I mixed with molasses) until combined.
- In another bowl, whisk flour, salt, baking powder, and baking soda.
- Add dry ingredients to wet and mix just until smooth and lump-free.
3. Assemble & Bake
- Carefully pour the batter evenly over the figs in the skillet.
- Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
4. Invert & Serve
- Run a knife around the edge of the skillet.
- Place a large plate or serving platter on top of the cast iron and, using two giant pot holders, invert quickly and carefully because the skillet weighs a ton and is burning hot.
- You will feel the skillet become lighter and know that it has inverted correctly. Life the cast iron and don't worry if any of the figs stuck to the pan.
- If any figs stick to the pan, remove them gently and place back on top of the cake.
Pro Tips for Perfect Fig Cake
- Serving suggestion - Best served slightly warm with vanilla ice cream or fresh whipped cream.
- Choose ripe figs - They caramelize beautifully and stay soft.
- Don't overmix - This keeps the crumb light and tender.
- Spice it up - Try cardamom, nutmeg, or ginger for different flavor profiles.
FAQ's
Yes, use an 8-inch round cake pan, but melt the margarine (or butter) and soften the figs in a separate pan first.
Yes, but soak them in warm water for 10-15 minutes before using to soften.
Keep covered at room temperature for up to 2 days, or refrigerate for 5 days.
Yes, wrap slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Some other recipes you'll love:
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📖 Recipe
Easy Upside Down Fig Cake
Ingredients
- 1½ pounds fresh figs stemmed and quartered
- ¾ cup granulated sugar
- 3 tablespoon Earth Balance for non-vegan, use unsalted butter
- 1 cup granulated sugar mixed with 1 tablespoon molasses
- ⅓ cup vegetable oil
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup dairy free milk if you want to make non-vegan, add whole milk
- 1 teaspoon vinegar
Instructions
- Preheat oven to 350°.
Prepare the figs:
- Mix figs and sugar in a bowl and set aside. Melt the Earth Balance (or butter) in a cast iron skillet on medium heat (I used an 8 inch cast iron skillet. You could use any oven proof skillet). Add the figs and sauté for about 2-3 minutes.
Make the batter:
- Add the vinegar to the rice milk (or soy milk or whole milk). In a medium sized bowl, stir together the oil, vanilla, and brown sugar (the sugar I mixed with molasses) until combined. In another medium sized bowl, whisk together the flour, salt, baking powder, and baking soda.
- Mix together the wet and dry ingredients until the batter is smooth and lump-free.
Assemble & Bake:
- Carefully pour the batter over the figs in the skillet.
- Bake for approximately 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
Serve:
- Run a knife along the edges of the cast iron skillet. Next, place a large plate or serving platter on top of the cast iron and, using two giant pot holders, invert quickly and carefully because the skillet weighs a ton and is burning hot.
- You will feel the skillet become lighter and know that it has inverted correctly. Life the cast iron and don't worry if any of the figs stuck to the pan. You could carefully remove them if they stuck to pan and reassemble.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Fresh figs: Make sure they're ripe but still firm. Overripe figs can get mushy and release too much moisture into the batter.
- Vegan sugar: Not all sugar is vegan, so double-check the brand if you're keeping this recipe vegan.
- Margarine substitute: Earth Balance works great, but if you're not dairy-free, you can use unsalted butter.
- Homemade brown sugar: Mixing granulated sugar with molasses gives you that warm, caramel depth-feel free to swap with store-bought brown sugar if you prefer.
- Oil options: Coconut oil gives a slightly nutty undertone, but any neutral oil like vegetable or canola will work.
- Almond milk: Use any plant-based milk you like-soy, oat, or cashew are great too. Whole milk works fine if you're not avoiding dairy. Be sure to use unsweetened nut milks.
- Vinegar or lemon juice: This helps activate the baking soda and gives the cake a tender crumb. Don't skip it!
Liz says
What a lovely tea cake. I made it with blueberries instead of figs, and it was very soft and my non vegan guests didn't know it's vegan!
Lora says
Hi Liz-Very happy you made the cake and that you used blueberries in place of the figs. Happy your non vegan guests enjoyed, as well!
Jules says
AMAZING love this cake!
Unknown says
In the image with the figs cooking in the castiron pot, I swear it looks like there are banana slices in there. Am I right or am I crazy? And could I mix some bananas in there because figs are so expensive it couldn't hurt to add a banana or two and use less figs right?
Savoring Italy says
Yes! I did add one lonely ripe banana I had on my counter. Please do add mix it fig with banana as it was absolutely lovely with the figs:)
Lara says
This looks delicious! Is the cast-iron skillet non-negotiable?
Savoring Italy says
Hi Lara-I mention you can use any oven proof skillet or you could follow first part of recipe and then transfer the figs to a prepared 9-inch cake pan and pour the batter of it and bake as directions say;)
Sara says
Something is wrong with this recipe. The brown sugar is listed as going both in with the figs and with the batter. I used it in the figs and now my batter has no sugar, is too dry and there is not enough of it.
Savoring Italy says
Hi Sara-The granulated sugar is for the figs. The brown sugar I made with another portion of granulated sugar and molasses is for the batter. There is sugar for the fig topping and also for the batter:)
Sara says
Thanks! I made it again last night for a crowd and it came out quite differently. Surprisingly, when I made it before with all the sugar in with the figs, it still worked and was quite yummy.
Give me money says
amazing look
Aggie says
I love figs. Dried, fresh, all kinds. And I just want to say that I wish I was party of any group that expects a balked good from you ever day 😉
Looks delicious!!!
Monet says
I'm trying to serve more vegan treats too, Lora! Great minds think alike. And like you, I was a bit worried when I started to put those sticks of butter away! But this, my dear, looks delicious (as always!) Thank you for sharing it with me. I'm looking forward to more!
Baking Serendipity says
I'm loving the sprinkling of vegan recipes here 🙂 I'm not vegan, but feel pretty awesome about myself when my husband digs into a vegan dessert and doesn't question whether there is or isn't butter. This is an awesome upside down cake 🙂
Alex says
looks awesome, I think I have some Vegan friends who would love this!
Matt says
This looks delicious! Its coming to the end of fig season for me so I'll have to bake this cake soon!
mellissina2 says
Milyen csodás,fügés,sajnos itt nem lehet kapni ilyen csodálatos fügét!!de ha egyszer mégis,akkor okvetlen megsütöm!!!!
C&C Cakery says
Vegan and figs? Yes please! There's a lot of vegan cakes that come out just as moist (or even more so!) than their butter and egg counterparts. Hope you experiment more with vegan treats - especially if you post more yumminess like this!
Janine says
It's a pity I don't get figs around here, because your cake looks absolutely delicious! I'm embarking on a vegan journey of sorts, so recipes like these are definitely very useful when I'm at a loss as to what to bake!
Boulder Locavore says
Hi Lora! We cannot eat gluten (and for awhile it was dairy too) so I fully understand your plight with working around food allergies (assuming those are the allergies you mentioned). Once you have the hang of it substituting is not too difficult. Everything on my blog is gluten free or adaptable to be. And it does not cost the flavor of the dish. You sound like you really have this in hand! Fortunately there are so many options to swap in to make something vegan your confections will be just as delish as they always have been I'm sure!
chiko says
my mom and I are soooo fig addict.
We have figs all the time at our kitchen.
super delicious!!!:)
Gina says
I have yet to try vegan baking, but it does interest me. That cake does too, I have so many figs at the moment, I can't eat them fast enough. Hoping you are well and that you have a great weekend.
-Gina-
Anonymous says
Fresh figs are usually so underrated. Thanks for making them standout so well 😉 BUZZEEDD!
Mari says
It does look rich and moist!! It is mouthwatering, Lora. I would love to taste this cake. Thanks for sharing your recipe.
Hugs
Carolyn says
That looks nothing short of amazing, Lora!