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Nut cake with fig filling

von Joana Foodreich

Vegan and gluten-free nut cake with fig filling and coconut cream

There are so many types of cakes and still you only have cheese cake and chocolate cake in your head. The idea of ​​making a vegan and gluten-free nut cake came to me very spontaneously. When cleaning up, I found a bag of ground hazelnuts from the Easter time and that gave me the idea, just make a classic nut cake in a vegan and gluten-free version. The plan would have almost worked out, had I not bought a whole box of figs for 3 euros the same day … No matter what I cooked in the following days, there were always figs in the game :D, including a few jars of winter fig jam. Since I like to work with agar agar (an algae gelling agent), I had the idea to give the nut cake a filling and what would the cake in the end be without vegan cream? So the simple nut cake became a small fancy nut cake with fig filling. The cake is incredibly juicy. fluffy and even after 2 days still very tasty. Just try the recipe, you will not be disappointed, I’m looking forward to your feedback.

Vegab nut-cake recipe

Size: 16 cm baking dish
Baking time: 180 Degree / 25 minutes


  • 80g ground hazelnuts (or other nut flour)
  • 100g Gluten-free flourmix or:
    60g rice flour 
    30g tapioca flour
    1 tablespoon of psyllium husk
  • 2 tablespoons ground chia seeds (or flax seed)
  • 80g xylitol / birch sugar
  • pinch of salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon soda
  • 60g rapeseed oil
  • 250ml soymilk


  • 4 figs
  • 200ml of water (or fruit juice)
  • 1/2 teaspoon agar agar


  • Coconut cream (top layer of coconut milk can)
  • 2 tablespoons of xylitol powdered sugar (homemade in a blender)
  • 2 teaspoons lemon juice
  • Optional: Use nuts, figs and cocoa powder as decoration!


  • Mix all dry ingredients for the dough, then add the moist ingredients and mix well together. Pour the batter into a 14-16cm small, greased cake pan and bake at 180 degrees for 25 minutes. If the dough is too tough, add a little more plant milk. Let the cake cool well before dividing it into two halves.
  • For the filling, the figs are washed, the stem is cut and quartered. Then add 200ml of water to your blender jar with a 1/2 tsp agar agar and the figs. Mix the figs to a creamy mass without pieces. If you like it sweet, you can add 1-2 tablespoons of maple syrup.
  • Put the fig filling in a small pot and cook it for about 2-4 minutes (no shorter, otherwise the Agar Agar * will not be activated) and then let it cool briefly.
  • Now prepare your cake for the filling and return the bottom back to the cake tin. Tilts the warm fig mass on the floor and passes it smooth. Now comes the second half cake on the fig filling. Put the cake in the fridge for 2-3 hours, so that the Agar Agar can solidify.
  • Prepares the vegan cream. For this, the coconut milk** should be cold in advance. So the greasy cream separates from the liquid and settles at the top. This solid cream can now be spooned out of the tin and mixed with the remaining ingredients in a small bowl. You can make xylitol powdered sugar with the electric coffee grinder or blender. If the consistency of the cream still to thick, you can add 1-2 tablespoons of plant milk.
  • If the agar agar is gelled, the cake ring can be removed carefully. Now carefully brush the cake with the vegan cream and garnish it with any kind of figs and nuts. Enjoy your meal!→ Agar Agar firmly until it cools down! ** The best coconut milk cans have 80% coconut content!




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4 Kommentare

Karin Saturday January 26th, 2019 - 02:20 PM

Ich würde das Rezept gerne ausprobieren… aber ich glaube nicht, dass 4g Feigen stimmen können??? Das wäre mir zu wenig!
Lg Karin

Joana Foodreich Thursday January 31st, 2019 - 10:33 PM

Hallo Katrin, danke für dein Kommentar. Ja 4g Feigen wären viel zu wenig 🙂 Da ist mir wohl ein Schreibfehler unterlaufen. Ich meinte natürlich 4 Stück. Gibt es momentan frische Feigen zu kaufen? Viel Spaß beim Backen, ich bin gespannt wie er dir schmeckt. LG

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