When it is fig season, you have to 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 fresh 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 a simple cake, but it's a delicious late summer dessert. Figs have a short season, so bake this fig cake before it's too late!
Why You'll Love This Gluten Free Fig Cake Recipe
- Allergy friendly: the almond fig cake is a classic fresh fig dessert, but if you have an almond allergy, you can't enjoy it. This recipe is made with tigernut flour instead along with gluten free flour and a dairy-free butter alternative to keep this fig cake gluten free, dairy free, corn free, and nut free.
- It's easy to make: made with only handful of simple ingredients, this easy gluten free cake comes together quickly without any fancy techniques. Since it is a uncomplicated, single layer cake it's hard to mess up- I promise!
- Healthy: if you've got a ton of figs on hand during fig season and are looking for healthy fig recipes, then you found the perfect healthy dessert to make with them! Not only is this gluten free cake allergy friendly, it's made without refined sugar and a fraction of the sugar in traditional cake recipes. We rely on the natural sweetness of the figs to provide all the flavor.
Gluten Free Fig Cake Ingredients and Substitutions
- Figs: you'll need fresh, ripe figs for this delicious cake. If you don't have a fig tree, grocery stores carry figs in the late summer.
- Tigernut flour: this is a nut-free alternative to almond flour that still provides that nutty sweetness without the allergen. If you tolerate almonds, feel free to use almond flour instead.
- Gluten-free flour blend: be sure to use a 1:1 glutenfree all purpose flour with xanthan gum for best results.
- Coconut sugar: the unrefined sweetener used in this cake to keep it low glycemic index and healthier. You can use light brown sugar if needed.
- Maple syrup or honey: along with the coconut sugar, we use a little bit of liquid sweetener for the best flavor.
- Olive oil or (dairy free) butter: either will work in this recipe, although I love using olive oil as I find it produces a more tender cake.
- Eggs: you'll need 3 large eggs for a moist cake.
- Baking powder, salt, cinnamon, vanilla extract
How to Make This Fig Cake Recipe
- Preheat oven to 350F.
- Grease a tart pan or line a springform pan with parchment paper and set aside.
- De-stem and slice the figs in half, set aside.
- Whisk together the dry ingredients in a medium bowl.
- Beat together the wet ingredients in a large bowl with an electric mixer at medium speed.
- Add the flour mixture to wet and mix to combine on low speed.
- Pour the cake batter into the prepared pan and then arrange the sliced figs cut side up. Sprinkle the top of the cake with coconut sugar.
- Bake for about 40 minutes, until golden brown a toothpick comes out with some crumbs on it.
- Let the cake cool on a wire rack before serving.
Baking Tips for the Best Fig Cake
- Don't over mix the batter: gently fold in the dry ingredients or mix on the lowest speed until the dry ingredients are just combined. Over mixing can lead to a gummy or tough texture with gluten free baked goods.
- Don't over bake the cake: gluten free desserts can dry out quickly and easily, so make sure to pull the cake when there are still some crumbs on the toothpick. The center of the cake may seem not quite done, but it will cook through more as it cools. Check the cake at 35 minutes as baking time can vary slightly based on the oven. Be sure to bake it on the middle oven rack for even heating too.
Serving and Storage
Serve this gluten-free fig cake with fresh (coconut) whipped cream or with a scoop of vanilla ice cream. Feel free to add a drizzle of honey on top too! Since it's not too sweet, a slice of it would also pair perfectly with your morning coffee or with a cup of tea for an afternoon snack.
Cover any leftover cake with plastic wrap and store at room temperature for up to 2 days or in the fridge for up to 5 days. Baked fresh fruit recipes shouldn't be left out in the heat for too long.
FAQ
The best figs for this fig cake are Black Mission figs since they are a sweet fig with a strong fig flavor. Calimyrna figs will add a slightly different, more honeyed flavor which will be lighter and not provide as strong a fig flavor.
This cake is designed to be made with sweet 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 ripe fresh figs for this cake though.
This fig cake is a shallow cake, so you'll want to use a tart pan or springform pan so it's easy to remove. If you don't have either, you can use a cake pan, just grease it well and line the bottom with parchment paper so it is easy to remove.
More Simple Summer Cake Recipes
Single Serve Gluten Free Plum Cake
Gluten Free Peach and Strawberry Shortcake Cake
Easy Gluten Free Berry Crumble Cake
Gluten Free Strawberry Raspberry Cake
If you try this recipe, leave a rating and review below and be sure to tag me on social media!
Gluten Free Fig Cake
Ingredients
- 12-14 figs
- 1 cup tigernut flour
- ¼ cup 1:1 gluten free flour
- ¼ cup + 1 Tbsp coconut sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ tsp cinnamon
- ¼ cup olive oil or melted butter of choice
- 3 eggs room temperature
- 2 tablespoon maple syrup or honey
- 1 teaspoon 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, ¼ 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!
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