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Oil-free Vegan Banana Fig Cakes with Date-Coconut Drizzle

So tasty, you won't believe it's oil-free, packed with clean ingredients and super-healthy!

Oil-free Banana Fig Cakes with Date-Coconut Drizzle

This Recipe is :



6 small cakes


Oil-free Banana Fig Cakes with Date-Coconut Drizzle

  • 1 cup dried figs
  • ~1 cup boiling water
  • 3 large, very, very ripe bananas, mashed
  • 1/2 cup nut milk
  • 1/2 tsp. vanilla
  • 1/4 cup natural peanut butter
  • 1/4 cup maple sugar
  • 1 1/2 cups whole wheat pastry
  • 1/2 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. stevia powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/3 walnuts, chopped

Date-Coconut Drizzle

  • 1/4 cup dates (about 6), soaked, drained, and chopped
  • 1/4 cup water (+ more for thinning if needed)
  • 2 tbsp. virgin coconut oil
  • 1/4 tsp. cinnamon
  • 1/2 tsp. vanilla extract


Oil-free Banana Fig Cakes with Date-Coconut Drizzle

  1. Preheat the oven to 350F and lightly oil a 6-cup mini-cake pan (or use a 12-cup muffin tin or a loaf pan).
  2. In a small bowl, soak the figs in enough boiling water to cover and let soak for about 30 minutes.  Drain the figs and coarsely chop.
  3. In another small bowl, bananas, nut milk, vanilla, peanut butter, and maple sugar.  Set aside.
  4. In a large bowl, combine the flours, baking powder, baking soda, cinnamon, salt, and stevia powder.  Stir in the wet ingredients and mix until thoroughly combined – then stir in the figs and nuts.  Divide the batter among the mini-cake tins.  Bake the cakes for about 30-35 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  5. Divide date-coconut drizzle on the cakes and serve.

Date-Coconut Drizzle

  1. Place all ingredients in a blender and process until smooth.
  2. You want a drizzlable consistency, so add water as necessary.
  3. Make this oil-free by omitting the coconut oil and using less water.
  4. The drizzle won’t firm up as much as it sits, but it will be just as tasty.




I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.



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4 comments on “Oil-free Vegan Banana Fig Cakes with Date-Coconut Drizzle”

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Rebecca Mihalcik
1 Years Ago

Jodie - for the figs ;)

Caity Boswell
1 Years Ago

Just wanted to say how much I appreciate this page and its posts. There are so many pages I've come across that have to do with being green, healthy, or protecting nature- but they constantly post recipes laden with animal products. The irony of that is pretty frustrating. So, anyway, thanks! :)

Wizman Daniel
1 Years Ago

with a natural tea ! www.teabynature.com

1 Years Ago

Love your site, and FB page. I wish there was not a video ad that plays in the bottom right corner. I can't get rid of it, and it blocks information and slows down the page. Thanks.


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