This Gluten-Free Fig Cake is incredibly easy to make, so delicious and a guaranteed crowd pleaser. The combination of nutty almond flour and sweet fresh figs ensures that the crumb is moist and tender. It has a perfect blend of flavours, and is ideal when you want an easy cake that is gluten-free.
Why You’ll Love This Recipe:
- You can confidently serve it to people who don’t need to avoid gluten; they will never know as we do not sacrifice flavour and texture to make this cake gluten-free.
- Whilst it is perfect served with morning or afternoon tea, it is also perfect for dessert with some whipped cream or ice cream.
- It is so delicious that it does not need frosting. A simple dusting of icing/confectioners’ sugar is all the embellishment it needs.
- As figs don’t have a long season, when they are around, I like to enjoy them in as many ways as possible. My Fig Jam is another good way to use them and means that I can enjoy their flavour after the season has ended.
Recipe Inspiration: this recipe is adapted from the first cake I ever published on the blog, my Mum’s Gluten-Free Pear and Raspberry Cake. It is a great base recipe back from her gluten-free catering days!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Gluten-free plain/all-purpose flour – we use a good quality commercial gluten-free flour blend. The blend we use contains xanthan gum to stabilise and provide structure to the recipe. If your flour blend already contains xanthan gum, there is no need to add more.
- Baking powder – we use baking powder in this recipe to ensure a light texture to the cake and help it to rise. Always read labels to check that your baking powder is gluten-free.
- Almond flour – I prefer to use blanched almond flour as it gives the cake a finer texture than we would get if we used whole almond meal.
- Fresh figs – figs are highly perishable and therefore have a short shelf life. They are picked when they are ripe as they do not ripen further after picking. The figs should be soft and plump but not mushy. Avoid any that are over-ripe, bruised, have split skin or smell sour.
- Unsalted butter – one of the most important roles that butter plays in baking is the flavour that it provides. In addition, it helps to give the cake a more tender texture.
- Caster/superfine sugar – it is finer in texture than regular granulated sugar and is easier to dissolve. However, you can use granulated sugar if you prefer.
- Lemon zest – some lemon zest adds a bright note of citrus and is an excellent accompaniment to the figs. Be sure to avoid the bitter white pith.
- Eggs – we use large free-range eggs.
- Vanilla extract – for the best flavour, use vanilla that has been naturally extracted and not artificially flavoured.
- Flaked almonds – for texture, we add some flaked almonds to the top of the cake. They are made from finely sliced, whole blanched almonds and are great to include with cakes and cookies or add to salads for some crunch. Store in the fridge or freezer to keep them fresh.
- Icing/powdered sugar – to finish the cake, dust it with pure icing/powdered sugar prior to serving. If you use an icing sugar mixture, ensure that it is gluten-free.
Variations:
Chocolate chips – a few dark chocolate chips scattered throughout the cake would be a great addition.
Lemon zest – orange zest would be a great variation; it goes well with figs.
Flour – if you do not require the cake to be gluten-free, you can use regular all purpose flour. We do, however, still recommend you use the almond flour for an ideal texture.
How To Make Gluten-Free Fig Cake:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Cream the butter and sugar:
Prepare your baking tin and the figs.
To the bowl of a stand mixer, add the butter, sugar and lemon zest. Beat until the mixture is pale and fluffy.
2 – Mix in the dry ingredients:
Add eggs, one at a time, beating well after each addition. Add the vanilla with the last egg.
With the mixer on the lowest speed, carefully add the combined flours and baking powder.
3 – Fold through the figs:
Remove the bowl from the mixer and, using a rubber spatula or large metal spoon, gently fold in the cubed figs.
4 – Add to your cake tin:
Spread the mixture into the prepared cake tin. Place the sliced figs on the top of the cake batter and sprinkle with the flaked almonds.
Place the tin into your preheated oven for baking. Once cooked, allow the cake to cool completely before enjoying.
Hint: for the best result, accuracy is essential in baking, so we strongly recommend weighing your ingredients.
Tips for Success, Storage and FAQs:
You will obtain the best results with your cake if you beat the butter and sugar together for about 3 minutes. You will notice that they change colour and texture, becoming smooth and a pale, creamy colour. The sugar will dissolve into the butter and the mixture will incorporate air, helping to make your cake lighter. In this recipe, we add the lemon zest to the butter and sugar. The abrasive action of the sugar on the zest heightens the flavour as it helps release essential oils.
As this is a moist cake, I recommend that you store in an airtight container in a cool, dry location for up to 3 days. However, if the weather is hot and humid, store it, well covered in the fridge, and bring it to room temperature to serve.
Yes, you can. After it has cooled, wrap it well in cling wrap and then cover with aluminium foil or place into an airtight container. Store in the freezer for up to 3 months. Ideally, defrost overnight in the fridge and then bring it to room temperature for serving. For convenience, you may like to freeze individual slices to enjoy gradually.
Top Tip:
For the best result, always bake with room temperature ingredients. Cold ingredients do not incorporate and emulsify properly. If you forget to take your eggs out of the fridge, fill a small bowl with slightly warm water and add the eggs, leaving them there for about 5-7 minutes. This will help to bring them to room temperature. Do not use hot water – you may partially cook the eggs!
Serving Suggestions:
Our Gluten-Free Fig Cake is easy to make and always popular. You will find many ways to enjoy it. Some suggestions are:
- For morning or afternoon tea, serve with coffee or tea. It is perfect with just a simple dusting of icing/powdered sugar.
- Dress it up and serve it for dessert by adding our Easy Raspberry Sauce and No-Churn Vanilla Ice Cream. A guaranteed winner!
- To make it even more special when served for dessert, add some more slices of fig.
- It is great for entertaining; serve at a party, family gathering or any celebration.
I am certain that you will enjoy this delicious Gluten-Free Fig Cake. I look forward to hearing from you if you try it.
Alex xx
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Gluten-Free Fig Cake
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Fig Cake:
- 75 g (½ cup) gluten-free all-purpose/plain flour See Note 1
- 1 ½ teaspoon baking powder
- 125 g (1 ¼ cup) almond flour See Note 2
- 280 g (10 oz) fresh figs – divided
- 150 g (½ cup + 5 tsp) unsalted butter – at room temperature
- 160 g (⅔ cup) caster/superfine sugar
- 2 teaspoon lemon zest
- 3 large eggs – at room temperature
- 1 teaspoon vanilla extract See Note 3
- 20 g (¼ cup) flaked almonds
For serving (optional):
- powdered/icing sugar
- whipped cream or Crème Fraîche
Instructions
- Grease and line the base and sides of a 22 cm (8.5 inch) spring-form tin.Preheat the oven to 170 C (340 F) fan forced.
- Combine the plain flour, baking powder and almond flour in a small bowl and set aside.
- Prepare the figs – firstly, trim the top and base. For the cake batter, take 220 g of the figs and cut into 2 cm (0.8 inch) cubes (for the cake batter). For the top of the cake, take the remaining 60 g of the figs, slice into 1 cm (0.4 inch) rounds. Set aside.
- Add the butter, sugar and lemon zest to the bowl of a stand mixer or a large bowl with a handheld mixer.On medium speed, beat together until the mixture is pale and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg. The mixture may appear to separate but it will come together with the addition of the flours.
- With the mixer on the lowest speed, gently add the combined flours and baking powder.
- Remove the bowl from the mixer and, using a rubber spatula or large metal spoon, gently fold in the cubed figs.
- Turn the mixture into the prepared cake tin and smooth the top.Place the sliced figs on the top of the cake batter and sprinkle with the flaked almonds.
- Bake for 45-55 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Cool in the pan for about 10 minutes.Remove the sides of the cake tin and finish cooling on a wire rack.
- When the cake is completely cool, carefully remove the base of the tin and the baking paper and transfer it to a serving platter.Dust with icing/powdered sugar and serve with lightly whipped cream.
Notes
- Flour: we use a good quality commercial gluten-free flour blend. The blend we use contains xanthan gum to stabilise and provide structure to the recipe. If your flour blend already contains xanthan gum, there is no need to add more.
- Almond flour: in general, almond flour is made from blanched almonds and almond meal from the whole almond, although sometimes the terms are used interchangeably. You can use either, they are both finely ground, but my preference in this recipe is for blanched almond flour as it has a finer texture.
- Vanilla: for the best flavour, use good quality vanilla extracted from vanilla beans, not one synthetically flavoured.
- Baking powder/icing sugar: ensure it is gluten-free.
- Storage: as this is a moist cake, I recommend that you store in an airtight container in a cool, dry location for up to 3 days. However, if the weather is hot and humid, store it, well covered in the fridge, and bring it to room temperature to serve.
- Freezing: after it has cooled, the cake can be wrapped well in cling wrap and then cover with aluminium foil or place into an airtight container. Store in the freezer for up to 3 months. Ideally, defrost overnight in the fridge and then bring it to room temperature for serving.
- Recipe Inspiration: this recipe is adapted from the first cake I ever published on the blog, my Mum’s Gluten-Free Pear and Raspberry Cake. It is a great base recipe back from her gluten-free catering days!
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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