Easy Gluten-free Fig Cake Recipe
Made with fresh figs, this easy gluten-free fig cake recipe is a one-bowl recipe that results in a moist and tender cake.
If you happen to have some ripe figs lying around, this is a tasty way to make use of them. I had some leftover figs after making this fig chutney and these fig muffin tops so I made this easy fig cake.
This flavor-packed dairy-free and gluten-free fig cake is an incredibly easy recipe that can be made in one bowl and requires only 12 ingredients.
What are the ingredients needed to make this Easy Gluten-free Fig Cake Recipe?
You will need the following 12 ingredients, and I am thinking that you might already have some of these on hand:
- Black figs or brown figs
I used a combination of fresh Black Mission figs and Brown Turkey Figs. These two types of figs differ in appearance and taste. Black Mission Figs are larger, have a blue-purple hue, and tend to be more flavorful and sweeter than Brown Turkey Figs. Brown Turkey Figs have a more brown-blue hue and are firmer and have a milder taste. - Large eggs
- Oil
I used a smooth extra virgin olive oil. But, melted butter or any other mild oil like vegetable oil would also work in this recipe. - Gluten-free all purpose flour
I used King Arthur Gluten-free flour. But feel free to use your favorite gluten-free blend. Or, if you are not following a gluten-free diet, feel free to use any all purpose flour to make this cake. - Sugar
Granulated sugar was what was used to sweeten this cake. But, if you are trying to avoid sugar or restrict the amount of sugar you consume, granulated sugar can be replaced with any zero calorie sweetener of your choice. - Baking powder
When it comes to baking powder, I prefer the aluminum-free version. This version not only does not change the colors of fruits used in baked goods, but this version also simply tastes better. If you want to make your own baking powder; for every 1 teaspoon of baking powder needed, mix 1/2 teaspoon cream of tartar with 1/4 teaspoon of baking soda and 1/4 teaspoon cornstarch and you have your very own homemade, aluminum free baking powder! - Baking soda
- Salt
- Ground cinnamon
- Ground ginger
- Ground cardamom
- Pure Vanilla Extract
Instructions to make this Easy Gluten-free Fig Cake Recipe:
This recipe comes together quickly. And, you don’t need a stand mixer or any other fancy kitchen equipment. Just one bowl, one spoon, one spatula, some parchment paper, and a 9-inch baking pan.
To start off, preheat the oven to 350 degrees.
After that, wash and chop up the figs into tiny pieces. The smaller the pieces, the better. You could also just mash the figs using a fork.
Then, add the oil, the eggs (the egg whites and the egg yolks), and the vanilla extract to a large bowl or medium bowl. Using a whisk or spoon, mix these wet ingredients together well.
After that, add the gluten-free flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cardamom to the bowl.
Using the whisk, mix the ingredients together well. At this point, the batter will be thick.
Then add the finely chopped figs to the thick batter. Using a spatula, fold the figs into the batter well. As the figs are mixed in, the batter will loosen up and be less thick.
Line a 9-inch baking pan with parchment paper.
Pour the batter into the parchment-lined baking tray and bake. If you want to, you can also add in a few slices of figs. However, it has been my experience that the large fig pieces will sink to the bottom.
Once this Easy Gluten-free Fig Cake Recipe is baked through and comes out of the oven; leave the cake – in the baking tray – on a wire rack to cool down. Once it has cooled dow, feel free to enjoy a slice or two.
With a prep time of roughly 10 mins, and a baking time of 30 mins, this dairy and gluten free dessert is ready in a total time of 40 minutes plus the cooling time.
Serving suggestions:
Once this cake is cooled, much like this pumpkin spice cake and this pistachio rose cake, this fig cake does not need any frosting to be delicious.
However, sometimes, I like to drizzle a few pieces of this fig cake with a simple drizzle made with powdered sugar and lemon juice or powdered sugar and lime juice.
My boyfriend loves to enjoy a slice of this fig cake with a generous serving of vanilla icing.
Variations while making this Easy Gluten-free Fig Cake Recipe
As fresh ripe figs are not around for a long time, this Easy Gluten-free Fig Cake Recipe can be also made with some peaches or strawberries instead.
If you want to add a bit of texture and amp up the protein content of this dessert, then you can add in some walnuts, pecans, or chopped up raw almonds.
How to store leftovers of this cake?
Leftovers of this cake can be stored in an airtight container, in the refrigerator. When you would like to enjoy a slice, you can enjoy it cold (like my boyfriend and I often do), or take a slice out and leave it on the kitchen counter until it comes to room temperature.
When it comes to the gluten-free recipes I have made, this is such a moist gluten-free cake. It is such a tasty and enjoyable dessert at the end of a meal. Though, there have been quite a few mornings when I enjoyed a slice of this fig cake with a large cup of coffee – for breakfast!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1 cup Fresh Ripe Figs (finely chopped) (I used a combination of black mission figs and brown turkey figs)
- 2 Eggs
- 1/2 cup Extra virgin olive oil
- 3/4 cup Granulated sugar
- 1 cup Gluten-free all purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cardamom
- 2 tsp Pure vanilla extract
Instructions
- To start off, preheat the oven to 350 degrees.
- After that, wash and chop up the figs into tiny pieces. The smaller the pieces, the better. You could also just mash the figs using a fork.
- Then, add the oil, the eggs (the egg whites and the egg yolks), and the vanilla extract to a large bowl or medium bowl. Using a whisk or spoon, mix these wet ingredients together well.
- After that, add the gluten-free flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cardamom to the bowl.
- Using the whisk, mix the ingredients together well. At this point, the batter will be thick.
- Then add the finely chopped figs to the thick batter. Using a spatula, fold the figs into the batter well. As the figs are mixed in, the batter will loosen up and be less thick.
- Line a 9-inch baking pan with parchment paper.
- Pour the batter into the parchment-lined baking tray and bake. If you want to, you can also add in a few slices of figs. However, it has been my experience that the large fig pieces will sink to the bottom.
- Bake at 350 degree Fahrenheit for 30 minutes or until the cake is golden and puffy and cooked through.
- Let cool and enjoy either plain or with a lemon drizzle that can be made by mixing together 2 tsps of lemon juice and 1/4 cup of powdered sugar and mixing these two ingredients well.
Good. Sweet. Moist. Not very high–probably would use a smaller pan. I used a 9-inch round pan.
This gluten-free fig cake recipe looks amazing!
This worked exactly as written, thanks!