Use fresh summer figs in this delicious Gluten Free Fig Cake that is also dairy free, nut free, and refined sugar free. This super easy cake can be whipped up quickly and with little effort.
This Fig Cake recipe is originally an old recipe from a newspaper that my mom has been making for years. The original recipe contains gluten and almonds, so I thought it would be fun to recreate a gluten free, nut free, and allergy friendly version of this cake. It’s quite a simple cake, but it’s delicious and the perfect summer dessert.
To make this cake gluten free, I used a combination of 1:1 gluten free flour and tigernut flour. Tigernut flour is my favorite almond flour substitute. Tiger nuts are tubers, not nuts, but they have the same sweet-nutty flavor, making them the perfect almond flour sub.
I also made this cake completely dairy free by using vegan butter or coconut oil instead of regular butter. I’ve tested the recipe with both vegan butter and coconut oil and it works with either. I’m sure it would even work with olive oil!
How to Make Gluten Free Fig Cake
Fig Cake Ingredients
- Figs
- Tigernut flour
- 1:1 gluten free flour
- Coconut sugar
- Baking powder
- Salt
- Cinnamon
- (Vegan) butter or coconut oil
- Eggs
- Maple syrup or honey
- Vanilla extract
Instructions
- Preheat oven to 350F.
- Grease a tart pan or line a springform pan with parchment paper and set aside.
- De-stem and slice your figs in half, set aside.
- Whisk together the dry ingredients.
- Beat together the wet ingredients.
- Add dry to wet and combine.
- Pour the batter into your prepared pan and then arrange the figs cut side up.
- Sprinkle with coconut sugar.
- Bake for about 40 minutes.
- Let cool then serve with ice cream or whipped cream.
Can I use dried figs?
This cake is designed to be made with fresh figs and I have never tested it with dried figs. If you have no other option, I suggest soaking the dried figs in hot water for 10-20 minutes to rehydrate them before using. You do want the moisture from the fruit for this cake.
Gluten Free Fig Cake
Ingredients
- 12-14 figs
- 1 cup tigernut flour
- 1/4 cup 1:1 gluten free flour
- 1/4 cup + 1 Tbsp coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup melted (vegan) butter or coconut oil
- 3 eggs room temperature
- 2 Tbsp maple syrup or honey
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- Grease a tart pan or line a springform pan with parchment paper and set aside.
- De-stem and slice your figs in half, set aside.
- Whisk together the flours, 1/4 cup coconut sugar, baking powder, cinnamon, and salt and set aside.
- In a large bowl, beat together the melted butter/oil, eggs, maple syrup or honey, and vanilla until combined. Add the dry ingredients and mix on low until just combined.
- Pour the batter into your prepared pan and then arrange the figs cut side up. I like to do this in concentric circles.
- Sprinkle the extra tablespoon of coconut sugar on top.
- Bake for about 40 minutes, until a toothpick comes out just clean.
- Let cool before removing from the springform pan or slicing if in the tart pan.
- Serve with your favorite ice cream or whipped cream and enjoy!
