Easy Spiced Fresh Figs Cake Recipe (gluten-free!)
This easy spiced fig cake is full of warm, comforting flavors, while bursting with juicy fresh figs and fragrant spices. It’s the perfect cake to transition from Summer to Fall.
Made naturally gluten-free with an almond flour base, this delicious cake easily comes together in one bowl.
Why you’ll love this easy spiced fig cake recipe
Quick: This easy spiced fig cake will soon become a family favourite. The batter comes together quickly, with minimal tools and no stand mixer – less dishes yay!
Versatile: The fresh figs and brown sugar create a warm, comforting and moist cake – great for a breakfast, lunch or after dinner sweet treat.
Ingredients needed for this cake recipe
For the cake:
- Large eggs: Large eggs are important to keep this cake together.
- Granulated sugar: You need just 1/2 cup sugar for this cake.
- Plain Greek yogurt: Make sure to use plain Greek yogurt, not flavored.
- Extra-virgin olive oil: I love the taste that extra-virgin olive oil gives this cake.
- Vanilla extract: Vanilla extract is important for the flavor of this cake.
- Almond flour: Make sure to use almond flour – almond meal will not work in this recipe.
- Seasonings: Ground cinnamon and ground cardamom bring a nice warmth to this cake. And, a touch of salt (1/4 teaspoon) is necessary for most baked goods.
- Baking powder: A must to help the cake rise.
For the toppings:
- Fresh figs: Fresh figs are what make this cake so delightful! The bring a natural sweetness when baked.
- Walnuts: Walnuts pair beautifully with figs and give this cake some texture.
- Brown sugar: Brown sugar adds a touch of sweetness to the fig topping.
Why use fresh figs in this cake
Using fresh figs in this fig cake recipe adds a tender texture to the topping, and special visual appeal that dried figs or fig jam just can’t do. While dried figs are intensely sweet and chewy, fresh figs truly transform under the heat of baking to elevate the entire cake.
Key steps to make this fig cake recipe
Prepare the pan: Make sure to line the bottom of the springform pan with parchment paper and then butter the pan well.
Stir: You will stir all of the wet ingredients in a mixing bowl. Then, simply add all of the dry ingredients to the wet ingredients and stir again to combine.
Bake: Add the cake batter to the prepared springform pan. Then, add the walnut-brown sugar topping and fresh fig quarters to the top of the cake. Then bake!
Substitutions and variations
Walnuts: You can easily substitute for pecans, for a similar taste and texture. Or almonds for something lighter or even try hazelnuts if you want a more earthy crunchy touch.
Fresh Figs: If you can’t find fresh figs you can use dried figs. It will just take one additional step as dried figs have less moisture and a tougher texture so they need to be soaked first. Follow these tips to get the best results:
- Soak them: Dice the figs into a rough chunks and submerge them in boiling water for 10 to 15 minutes.
- Drain thoroughly: Drain and then pat the rehydrated figs dry with paper towels so they do not water down the cake.
Plums: If you can’t find fresh figs, plums are another option. I would use 3 plums and cut them into 1/6ths. If you are using Italian prune plums, you could use 4 and cut into quarters as they are similar in size to the figs you are replacing.
Can I use a different size of baking pan?
If you don’t have a springform pan, I recommend making this cake in a 9-inch square baking pan. It’s important to line the cake pan up the sides with parchment paper for easy removal as this is a delicate cake.
Ways to enjoy this fresh figs cake
For breakfast: Try this cake with your morning coffee or tea to get your started off right!
Whipped cream: The warmth of the spices and sweetness of the figs pairs beautifully with fresh, whipped cream or a cold vanilla ice cream. Or, try my whipped mascarpone cream recipe!
Icing sugar drizzle: If you’re looking for something visually impressive try my icing sugar drizzle: combine ⅔ cup icing sugar, 1 tablespoon melted butter, 1 tbsp milk, ½ tsp vanilla extract and pinch of salt (add a half tablespoon of milk for a looser icing).
How to store this fig cake
If you happen to have any leftovers, you can store this cake a few different ways:
Counter (1-2 days): Keep the cake under a cake dome or in an airtight container at room temperature. Line the bottom with a paper towel to absorb excess moisture.
Refrigerator (up to 5 days): Wrap the cake tightly in plastic wrap or place it in a sealed container.
Freezer (Up to 3 months): Slice the cake, wrap individual pieces tightly in plastic wrap, and place them inside a heavy-duty freezer bag.
Cake storage tips
- Cool completely before storing to avoid soggy leftovers
- Bring to room temperature before serving, remove from the fridge roughly 20-30 mins before serving
- Reheat gently in the microwave, 10-15 seconds
FAQs
Yes, almond flour is 100% gluten-free. Because it is made entirely from ground almonds. However, if you have celiac disease or a severe wheat allergy, always check the package packaging for a certified gluten-free label. Some brands process almond flour on the same manufacturing equipment used for wheat products, which can cause cross-contamination.
A cake tester, wooden skewer or a toothpick inserted in the center of the cake should come out clean.
Extra-virgin olive oil does lend to the overall taste and flavor of this cake. However, in a pinch you can substitute with avocado oil or vegetable oil at a 1:1 ratio.
If you don’t have a springform pan, I recommend making this cake in a 9-inch square baking pan. It’s important to line the cake pan up the sides with parchment paper for easy removal as this is a delicate cake.
More fig recipes to love from the blog
- Easy Honey Roasted Figs with Pistachios & Yogurt
- Easy Gruyere and Fig Jam Phyllo Bites Appetizer
- Baked Feta with Balsamic Figs & Grapes Appetizer
Easy Spiced Fresh Figs Cake Recipe (gluten-free!)
Equipment
- 8-9 inch springform pan
Ingredients
For the toppings
- 4 fresh figs, trimmed and quartered lengthwise
- ¼ cup finely chopped walnuts
- 2 tbsp light brown sugar
For the cake
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup plain Greek yogurt
- ¼ cup extra-virgin olive oil
- 2 tsp vanilla extract
- 1 3/4 cups almond flour (not almond meal)
- 3/4 tsp ground cinnamon
- 3/4 tsp ground cardamom
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
Instructions
- Arrange the rack in the middle of the oven and preheat the oven to 350F.
- Trim and quarter the figs and set aside in a bowl.
- In a small bowl mix together the finely chopped walnuts and brown sugar and set aside.
- Line the bottom of a 8 or 9-inch springform pan with parchment paper. Then, coat the parchment paper and sides of the pan well with cooking spray or softened butter.
- To a large mixing bowl add the large eggs, sugar, plain Greek yogurt, olive oil and vanilla extract and whisk well until combined.
- To the wet ingredients add the almond flour, ground cinnamon, ground cardamom, baking powder and salt and whisk again until the batter is smooth and combined.
- Pour the batter into the prepared pan and level the top out with an off-set spatula (or back of a spoon). Sprinkle the top of the cake evenly with the walnut-brown sugar mixture. Then arrange the fig quarters, cut side up, around the cake (you don’t need to press the figs into the cake as they will gently sink as the cake bakes).
- Bake for 30-40 minutes until the cake is golden brown around the edges and a toothpick inserted in the center of the cake comes out clean.
- Set the cake pan on a cooling rack and let the cake cool fully in the cake pan. Once fully cooled, remove the outside ring of the springform pan, cut into slices and serve.
Notes
- If you don’t have a springform pan, I recommend making this cake in a 9-inch square baking pan. It’s important to line the cake pan up the sides with parchment paper for easy removal as this is a delicate cake.
- Icing sugar drizzle: If you’re looking for something visually impressive try my icing sugar drizzle: combine ⅔ cup icing sugar, 1 tablespoon melted butter, 1 tbsp milk, ½ tsp vanilla extract and pinch of salt (add a half tablespoon of milk for a looser icing).
