Gluten-Free Vegan Fig Tart with Creamy Coconut Cashew Filling

Fig season is one of my favorite times of year, so I’m thrilled to share this Vegan Fig Tart with Coconut-Cashew Cream.

Figs feel precious and elegant—perfect for special gatherings. I first spotted a gorgeous fig tart that inspired this version and decided to create my own spin while keeping the bright, creamy filling and the delicate crust that make fig tarts so memorable.

Why you’ll love this Fig Tart

Impressive and crowd-pleasing. This tart disappears fast — I brought it to work and friends asked for the recipe. It’s the kind of dessert that looks and tastes like a treat someone special made.

Indulgent yet wholesome. The tart is naturally vegan and gluten-free but still feels decadent. The flavors and textures are rich enough that guests won’t guess it’s plant-based.

Texture magic. The crust is buttery with a slight crunch, the coconut-cashew cream is silky and luscious, and fresh figs add juicy brightness. Those layers make each bite satisfying.

Beautiful presentation. Sliced figs layered with the cream produce a stunning, photogenic tart that’s perfect for entertaining.

Ingredients and tips for this Fig Tart

The crust uses a trio of naturally gluten-free flours—almond flour, oat flour and fine cornmeal—resulting in a crumbly, slightly crunchy crust that’s like a cross between shortbread and a flaky pie crust. Arrowroot powder, cold vegan butter, a touch of sugar, vanilla and almond extract give the crust structure and flavor.

Mix the dry ingredients, scatter chilled vegan butter pieces on top, then blend on low speed until the dough forms clumps. Press the dough into a tart pan (a rectangular 14”x4” with removable bottom or a 9-inch round works). Because these flours can be fragile, freeze the crust for 20–30 minutes to help it set before baking. Then prebake until lightly golden and cool completely.

The filling is a coconut-cashew cream made from soaked raw cashews blended with coconut cream. This combination yields an ultra-creamy texture. You can use canned coconut cream or scoop the solidified cream from a chilled can of full-fat coconut milk (not light). If the coconut milk is liquid when shaken, refrigerate it for 24 hours to separate the cream.

The cream is sweetened with agave (maple syrup works too), seasoned with cinnamon and ginger, brightened with lemon juice and finished with orange zest—the orange zest adds a lovely, unexpected pop, so don’t skip it. Blend everything in a food processor or high-speed blender until smooth.

To assemble: after the cooled crust is ready, spread about one-third of the cream over the crust and top with a layer of very thinly sliced figs. Chill 20 minutes to set. Repeat: cream, figs, chill; finish with a final layer of figs. Chill or freeze the tart until firm—at least two hours or overnight for best slicing. When cut, you’ll see beautiful alternating layers of cream and figs.

Substitutes for this Fig Tart with Coconut-Cashew Cream

Flours: If you don’t have almond flour, you could try using more oat flour with the cornmeal, though almond flour adds tenderness. Don’t skip cornmeal entirely; it provides the pleasant crunch.

Vegan butter: Solid coconut oil (refined to avoid coconut flavor) can replace vegan butter, but the butter gives a richer, pie-like flavor.

Arrowroot powder: Cornstarch or tapioca starch are fine substitutes.

Almond extract: If you don’t have it, use extra vanilla extract.

Coconut cream: Essential for the texture; if you’re allergic to coconut, increase the soaked cashews to compensate.

Agave nectar: Maple syrup can be used, though it will slightly darken the filling and add a more pronounced flavor.

Figs: Fresh figs are ideal, but when out of season you can use thinly sliced stone fruit such as peaches, plums or nectarines.

If you try this Fig Tart with Coconut-Cashew Cream, enjoy the layered look and creamy texture. It’s a show-stopping, plant-based dessert that celebrates fig season.

Vegan Fig Tart with Coconut-Cashew Cream (Gluten-Free)

Prep: 45 mins

Cook: 2 hrs 30 mins

Total: 3 hrs 15 mins

Servings: 8 to 10

4.8 from 11 votes

This Vegan Fig Tart features a rich coconut-cashew cream filling that contrasts beautifully with a slightly crunchy cornmeal crust and juicy fresh figs. A stunning gluten-free, vegan dessert for fig season.

Ingredients

Crust

• Coconut oil or nonstick cooking spray for greasing the pan
• 1/2 cup gluten-free oat flour
• 1/2 cup fine cornmeal or corn flour
• 1/2 cup blanched almond flour or almond meal
• 2 tablespoons arrowroot powder (or cornstarch/tapioca starch)
• 1/4 cup organic cane sugar
• 1/4 teaspoon fine sea salt
• 6 tablespoons cold vegan butter, cut into 1/2-inch cubes
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract (or more vanilla)

Filling

• 1 cup raw cashews, soaked in boiling water for 1 hour, then drained
• 1/3 cup canned coconut cream (or scoop the solid portion from a chilled can of full-fat coconut milk)
• 1/2 cup agave nectar (or maple syrup)
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup water
• 1/2 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 20–25 fresh figs, trimmed and sliced very thinly

Instructions

1. Preheat oven to 350°F (175°C).
2. For the crust: whisk together oat flour, cornmeal, almond flour, arrowroot, sugar and salt. Scatter cold vegan butter pieces over the dry mix and add extracts. Use an electric mixer on low until dough forms clumps, 2–4 minutes.
3. Grease a tart pan with removable bottom and press the crust evenly into the pan, forming sides then bottom. Freeze until firm, about 20–30 minutes.
4. Place the tart pan on a baking sheet and bake until golden brown, about 20–25 minutes. Cool completely.
5. To make the filling: add soaked cashews and coconut cream to a blender or food processor and blend until textured like ricotta. Add remaining filling ingredients (except figs) and blend until smooth and creamy, scraping the sides as needed.
6. Pour a little less than half of the cream into the cooled tart shell and smooth the surface. Chill 20 minutes to set.
7. Top with a layer of sliced figs. Add the remaining cream, chill another 20 minutes, then top with the final layer of figs. Chill until firm enough to slice, at least 2 hours or overnight.

Notes

If your can of coconut milk sounds very sloshy when shaken, refrigerate the can at least 24 hours to let the cream solidify. Some brands separate better than others. Purchasing canned coconut cream avoids this step.

This recipe was adapted from an earlier fig tart inspiration and updated with approachable plant-based and gluten-free ingredients.

Nutrition

Calories: 461 kcal | Carbohydrates: 50 g | Protein: 6 g | Fat: 29 g | Saturated Fat: 14 g | Fiber: 5 g | Sugar: 30 g

Nutrition information is an approximation.