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Easy Apple, Fig, and Walnut Cake

A delicious high-protein, lower-calorie cake made with apples, figs, and walnuts, topped with a creamy maple cream cheese frosting. Perfect for weight loss or diabetics.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 medium Apples, peeled, cored, and diced Diced into 3/4cm cubes
  • 225 grams Butter, melted Provides richness and moisture
  • 220 grams White Sugar Adds sweetness
  • 50 grams Light Brown Sugar Enhances flavor with a hint of molasses
  • 2 large Eggs, lightly beaten Bind the ingredients
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1 cup Semi-Dried Figs, chopped Adds chewiness and natural sweetness
  • 2 tablespoons Calvados Brandy Optional, enhances flavor
  • 300 grams Plain Flour Can be substituted with gluten-free flour
  • 1 teaspoon Baking Powder Helps the cake rise
  • 1 teaspoon Baking Soda Balances acidity
  • 1.5 teaspoons Ground Cinnamon Provides warm flavor
  • 0.75 teaspoon Mixed Spice Adds complexity
  • 0.5 teaspoon Nutmeg Complements other spices
  • 0.5 teaspoon Fine Sea Salt Enhances flavors
  • 60 grams Chopped Walnuts Provides crunch and healthy fats
For the Maple Cream Cheese Frosting
  • 250 grams Cream Cheese, at room temperature Rich and creamy texture
  • 90 grams Butter, at room temperature Adds creaminess
  • 70 grams Brown Sugar Enhances sweetness
  • 4 tablespoons Pure Maple Syrup Adds natural sweetness

Method
 

Making the Cake
  1. Preheat your oven to 180°C (350°F).
  2. Grease your cake pan with butter or line it with parchment paper.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, mixed spice, nutmeg, and fine sea salt.
  4. In a separate bowl, mix the melted butter, white sugar, and light brown sugar until smooth. Add the eggs one at a time, followed by the vanilla extract, figs, and calvados brandy (if using). Mix until well blended.
  5. Gradually add the wet mixture to the dry ingredients, folding until just combined. Fold in the diced apples and chopped walnuts.
  6. Pour the batter into the prepared cake pan and tap the pan to remove air bubbles.
  7. Bake for approximately 45-55 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Making the Frosting
  1. In a mixing bowl, combine the cream cheese and butter. Beat until smooth and creamy.
  2. Gradually add the brown sugar and continue beating until well blended.
  3. Add the maple syrup and mix until fully combined.
Serving
  1. Once the cake is completely cool, spread the maple cream cheese frosting evenly over the top and sides.
  2. Slice the cake and serve.

Notes

For a gluten-free version, substitute the plain flour with a gluten-free all-purpose blend. Leftover cake can be stored in an airtight container in the fridge for up to a week. Can freeze for longer storage.