A moist and delicious chai-spiced cake layered with fluffy and subtly sweet swiss meringue buttercream, fresh figs, and caramel! All free of gluten and refined sugar!
It’s finally fig season! Although I don’t have a tree in my backyard 😩 they’ve been making their way into our local grocery stores (albeit for a pretty penny). As their season is so short, I’m taking advantage of this unique and delicious fruit while I can!
I’ve been wanting to make some sort of layered cake with figs for a while now and I’ve been patiently waiting for them to come back into season. I think figs pair so well with warm spices, like cinnamon, nutmeg, and cardamom, so I decided to make a chai-spiced cake with a creamy swiss meringue butter cream and salted caramel. What a yummy combo it is! But then again, it’s hard to go wrong pairing those delicious treats! 🙂
I finally found a delicious frosting that isn’t choked full of powdered sugar! I’m normally not a big frosting fan because it’s usually too sickeningly sweet for me, but this buttercream is subtly sweet, yet still creamy and fluffy, like a good buttercream should be. It’s only sweetened with honey and maple syrup too! I use a combo of each so that the buttercream doesn’t have too strong a flavor of either honey or maple syrup.
Aside from the butter in this buttercream, the cake is free of dairy. You can use my simple 2-ingredient frosting recipe if you’re looking for a dairy-free version.
The salted caramel is a yummy addition! It’s also simple to make and free of refined sugars. If you’re a caramel fan, you may want to go ahead and double the recipe so you’ll have extra to drizzle over each slice—ah, it’s soooo good!
This cake has a delicious combo of flavors and is a perfect way to use up those delicious figs. The warm spices are a lovely addition too, especially with fall right around the corner! Be sure to tag me and #wifemamafoodie on Instagram if you make this cake! Love seeing what you’re whipping up in the kitchen!
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