Gluten Free Fig Cake
The best way to use fresh summer figs is in this gluten free fig cake that is also dairy free, nut free, and refined sugar free. This is the perfect summer dessert that you must try!
Servings 8 servings
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!