Vegan & Gluten-Free Fig Bread with Fresh Figs
A soft and moist gluten-free fig bread made with whole fresh figs baked through the centre, so every slice reveals a beautiful piece of fruit. Vegan, refined sugar-free, and perfect served with warm vegan crème anglaise.
Equipment
Ingredients
For the Gluten Free Flour Mix
- 180 grams Rice Flour
- 85 grams Almond Flour
- 70 grams Potato Starch
- 35 grams Buckwheat flour
- 5 grams Psyllium Husk Powder
Leavening
- 12 grams Baking Powder ( Mine is certified Gluten Free)
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- 1 tbsp lemon juice or Apple Cider Vinegar
Wet Ingredients
- 185 grams Unsweetened plant-based yogurt
- 120 grams Unsweetened Soy Milk Use more if needed
- 80 grams neutral oil, such as sunflower, canola, or vegetable oil
- 100 grams Maple Syrup
- 2 tsp Vanilla Extract
Figs
- 5 - 6 Fresh Figs Small, or enough to create one continuous row through the loaf
Makes: 19 x 11cm rectangle, 10cm height
Instructions
- Preheat the oven to 185°C / 365°F. Line the loaf pan with parchment paper. Gently wash the figs and dry them very thoroughly. Leave the figs for the centre whole.
- In a large bowl, whisk together the rice flour, almond flour, potato starch, buckwheat flour, psyllium husk, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together the soy yogurt, soy milk, neutral oil, maple syrup, vanilla, and lemon juice until smooth.
- Add the wet mixture to the dry ingredients and fold together with a spatula just until no dry flour remains. Do not overmix.The batter should be thick and creamy but still fall slowly from the spatula. If it feels excessively stiff, add a small splash of soy milk.
- Pour approximately half of the batter into the prepared loaf pan.Arrange the whole figs through the centre of the loaf, one after another in a continuous line along its entire length.Carefully cover with the remaining batter. If decorating the top, gently place the halved figs over the surface without pushing them too deeply into the batter.
- Bake at 185°C / 365°F for 10 minutes, then reduce the oven temperature to 170°C / 340°F and continue baking for approximately 45–55 minutes.If the top browns too quickly, loosely cover it with aluminium foil. Check for doneness by inserting a skewer into the crumb rather than through a fig.
- Leave the fig bread in the pan for about 15 minutes, then transfer it to a cooling rack. Allow it to cool completely before slicing so the gluten-free crumb has time to set.
- Serve as it is, or cut a thick slice in half and pour over some warm vegan crème anglaise. The soft fig, tender crumb, and silky warm custard sauce are genuinely the perfect pairing.
You can replace the homemade gluten-free flour mixture with the same total amount of a good all-purpose gluten-free flour blend. If your blend already contains starches and binders, omit the additional potato starch and psyllium.
Once the wet and dry ingredients are combined, don’t leave the batter sitting around. The baking soda begins reacting with the lemon juice straight away, while the psyllium continues to absorb liquid and thicken the batter. Getting it into the preheated oven quickly will give you the best rise.
Warm it slightly before serving and add vegan crème anglaise for an especially good late-summer breakfast or dessert.
Video
Notes
Storage Note
Because the loaf contains whole fresh figs, store it in an airtight container in the refrigerator once completely cool. For best quality, consume within 3–4 days.Original Content Note
All recipes published on INUMAMI are original and developed from my personal cooking experience. The recipe, written content, styling, and photographs featured in this post were created by me. No AI is used to create recipes. All food photographs are original and owned by INUMAMI.Substitutions Note
For ingredient swaps and alternative options, see the Ingredients & Possible Substitutions section in the article above the recipe card.Nutrition
Serving: 120gCalories: 360kcalCarbohydrates: 49gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 388mgPotassium: 252mgFiber: 4gSugar: 15gVitamin A: 76IUVitamin C: 5mgCalcium: 194mgIron: 1mg