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gluten-free fall fig and honey almond cake - featured image

Gluten-Free Fall Fig and Honey Almond Cake

  • Author: SOFIA
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

A moist, tender, and sophisticated gluten-free cake featuring fresh figs, raw honey, and almond flour. This seasonal dessert is easy to make, requires simple ingredients, and tastes better than bakery versions.

Ingredients

Scale
  • 2 cups (220g) super-fine blanched almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup (170g) raw honey
  • ¼ cup (55g) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 pound (450g) fresh figs, halved or quartered
  • 2 tablespoons almond slivers (optional)
  • Flaky sea salt (for finishing)
  • ½ teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
  3. In a larger bowl, whisk the eggs until frothy. Add the honey, melted butter, and vanilla extract. Whisk vigorously for about a minute until emulsified and smooth.
  4. Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until just combined. The batter will be thick and sticky.
  5. Wash, dry, and trim the stems from the figs. Slice them in half or quarters. Toss with a teaspoon of honey if they are tart.
  6. Spread the batter evenly into the prepared pan. Arrange the figs on top, cut-side up, pressing them gently into the batter. Sprinkle with almond slivers if using.
  7. Bake for 30-35 minutes until the top is golden brown, edges pull away from the pan, and a toothpick inserted in the center comes out clean. Tent with foil if browning too fast.
  8. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely before slicing.

Notes

Ensure almond flour is super-fine to avoid grittiness. Room temperature ingredients are crucial for proper emulsification. Do not slice while warm as the structure needs time to set. The cake tastes better the next day as flavors meld. If using dried figs, rehydrate them in hot water or tea for 20 minutes before use.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake
  • Calories: 280
  • Sugar: 18
  • Sodium: 120
  • Fat: 18
  • Saturated Fat: 5
  • Carbohydrates: 22
  • Fiber: 4
  • Protein: 7

Keywords: gluten-free, fig cake, almond flour, honey cake, fall dessert, autumn baking, dairy-free option, nutty dessert, seasonal baking

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Find it online: https://cookazu.com/gluten-free-fall-fig-and-honey-almond-cake/