gluten-free Archives - Cooking in my Genes

Easy Spiced Fresh Figs Cake Recipe (gluten-free!)

Jessica Kostka — Sun, 09 Aug 2026 18:57:59 +0000

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

Is this cake gluten-free?

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.

How do I know if the cake is done?

A cake tester, wooden skewer or a toothpick inserted in the center of the cake should come out clean.

What can I use instead of olive oil?

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.

Can I use a different size of baking pan?

More fig recipes to love from the blog

Easy Spiced Fresh Figs Cake Recipe (gluten-free!)

This easy spiced fig cake is full of warm, comforting flavors. Bursting with juicy fresh figs and spices, it's a simple dessert that is also gluten-free!

Course Dessert

Cuisine american-inspired

Keyword cake, figs

Prep Time 15

Cook Time 35

Total Time 50

Servings pieces

Author Jess

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).

The post Easy Spiced Fresh Figs Cake Recipe (gluten-free!) appeared first on Cooking in my Genes.

Delicious Gluten Free Pear Crisp (easy dessert!)

Jessica Kostka — Mon, 11 Nov 2024 15:58:24 +0000

If you’re looking for a gluten free pear dessert, this Gluten Free Pear Crisp with cardamom cream is the one to make!

This warmly spiced pear crisp is topped with a brown sugar and oat topping, and served with a dreamy cardamom cream.

This gluten free pear dessert is perfect for those with food allergies but anyone who loves a Fall dessert will enjoy it too!

You know I love a crisp recipe! Just like my gluten free rhubarb crisp, this pear crisp is simple to make and so delicious.

Since my husband eats gluten-free now, I’ve been trying to develop delicious gluten free recipes that are easy to make and full of flavor! You will love the combination of warm pears with the warming spices and gluten-free oat topping.

This dessert is easily made ahead of time and can be served later in the day or the next day, making it a perfect dessert to make for a small Thanksgiving gathering. If you have a gluten-free friend, this is the dessert to make for them!

Why you’ll love this easy pear dessert

This pear dessert is perfect to make for your gluten free friends and family!
This gluten free pear dessert is packed with flavor thanks to the warm spices like cinnamon, nutmeg and cardamom.
Even though this recipe is gluten free, everyone is going to love it!
This is a delicious dessert to make ahead of time since it gets better as it sits.
This pear crisp is packed with simple ingredients, many of which you have in your pantry.

Ingredients Needed for this gluten free pear crisp

Pears: I recommend using fresh pears, Bartlett pears or Green Anjou pears specifically are my favourite type of pear to use. You want them to be ripe enough so they keep their shape when baked, but still can soften in the oven. I like to keep the peel on the pears but it’s up to your preference, you can peel the pears if desired.

Rolled Oats: if you’re gluten-free, make sure to use certified gluten-free oats! If you aren’t gluten free, you can use regular rolled oats.

Brown sugar: I like to use light brown sugar in this recipe.

Butter: feel free to swap out the melted butter for melted coconut oil.

Almond butter: I love to add almond butter to my pear crisp topping to help create delicious crisp crumbles

Nuts: adding chopped walnuts or pecans to the oat crisp topping will make it nice and crunchy!

Spices: using a combination of cinnamon, nutmeg, and cardamom is going to give you all the warm spices – perfect for fall!

Orange: adding a touch of orange zest to the pear filling brings together all of the warming spices and adds extra flavor

Cornstarch: make sure to use certified gluten-free cornstarch, otherwise you can try using tapioca starch

Mascarpone cheese: cream mascarpone cheese makes such a delicious topping when combined with ground cardamom, icing sugar and milk

Step by Step Process to make this gluten free pear dessert

Step 1: Preheat your oven to 350°Fahrenheit and grease a 9×9 baking dish or 10-inch cast iron skillet with butter, coconut oil or cooking spray.

Step 2: In a large bowl, mix the chopped pears with the sugar, vanilla extract, nutmeg, cinnamon, orange juice, orange zest and cornstarch.

Step 3: In another medium bowl, mix the dry ingredients – brown sugar, chopped walnuts, rolled oats, ground cinnamon, salt and almond flour. Add the melted butter and almond butter and stir until you have small clumps.

Step 4: Pour the pear mixture into the greased baking dish. Sprinkle over the crisp topping and gently pat it down.

Step 5: Bake for 40-55 minutes, or until the pear filling is bubbly and the pears are easily pierced with a fork.

Step 6: Let the pear crisp rest for 10-15 minutes before serving.

Step 7: While the pear crisp rests make the cardamom cream. Whisk together all of the cardamom cream ingredients in a bowl, and serve with the pear crisp.

Expert Tips

The kind of pears used in this dessert matter! Ripe Bartlett pears give the this crisp the best flavour; ripe Green Anjou pears can also work but I would avoid using Bosc pears or any other type.
If making this pear dessert a day ahead of serving it, bake and let fully cool. Then, cover the pear crisp with aluminum foil or plastic wrap and store in the fridge for 1 day. Remove the gluten free pear dessert about an hour before serving to bring the dessert closer to room temperature.
Feel free to swap out the cardamom cream for a scoop of ice cream or whipped cream!
Let the pear crisp cool and rest for at least 15 minutes before serving, this will let the filling thicken up.
If you aren’t gluten-free, you can use regular rolled oats or old fashioned oats.
How to check if the pears are ripe: Very gently squeeze or press the pear near the stem. When you apply pressure, if it’s very slightly soft in that spot, then you know your pear is ripe.
You can use pear slices instead of cutting the pears into pieces if desired.

FAQs

Can I make this pear crisp without refined sugar?

Yes, just swap out the brown sugar for coconut sugar, and try using monk fruit as a substitute for the white sugar.

Can I use a fruit other than pears?

Swap out the pears for apples, or use a combination of pears and apples if you only have a few of each!

How to store this gluten free pear dessert

Cover and store in the fridge for up to 3 days or transfer to an airtight container to store in the fridge.

More pear recipes to love from the blog

Quick and Easy Pear Tart (made with puff pastry)

Easy Pear & Goat Cheese Crostini Appetizer with Honey

Spiced Pear Baked French Toast

Delicious Gluten Free Pear Crisp (easy dessert!)

If you're looking for the best gluten-free pear dessert, this Pear Crisp is it! It's easy to make and topped with a delicious cardamom cream.

Course Dessert

Cuisine gluten free

Keyword gluten free, pear crisp

Prep Time 10

Cook Time 50

Total Time 1

Servings

Author Jess

Ingredients

For the pears

6 ripe Bartlett pears, cut into 1 inch pieces
1/4 cup sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp orange zest
1 tbsp orange juice
1 tbsp cornstarch

For the crisp topping

1/3 cup light brown sugar
1 cup gluten free rolled oats
1/2 cup almond flour
1 tsp ground cinnamon
1/4 cup unsalted butter, melted
1/4 cup chopped pecans or walnuts
2 tbsp almond butter
1/4 tsp salt

For the cardamom cream

1 cup mascarpone cheese
1 tsp ground cardamom
2 tbsp icing sugar
2 tbsp regular or almond milk

Instructions

Preheat oven to 350 degrees F. Generously grease a 9×9 baking dish or 10 inch skillet with nonstick cooking spray. Set aside.
In a large bowl mix together chopped pears along with the sugar, vanilla extract, cinnamon, nutmeg, orange zest, orange juice and cornstarch.
In another bowl make the topping by mixing together the rolled oats, brown sugar, chopped walnuts or chopped pecans, cinnamon, salt and almond flour until combined. Add the melted butter and almond butter and use a fork to mix well, it should form small clumps.
Pour the pear mixture and all of the juices into the greased baking dish. Then sprinkle the crisp topping evenly over the pear mixture and pat it down gently.
Bake for 45 minutes – 1 hour, until the pear filling is starting to bubble and the fruits are fork tender.
Let cool 10-15 minutes before serving.
Make the cardamom cream: Whisk together all of the ingredients for the cardamom cream and set aside until ready to serve with the pear crisp. If making ahead of time, store the cardamom cream in the fridge until ready to serve the crisp.

Notes

The best kinds of pears to use are Bartlett pears or Green Anjou pears that are just ripe so they keep their shape somewhat when baked but still are softened and delicious.
If you’re not gluten-free, simply use regular rolled oats for the topping.
You can substitute the melted butter with melted coconut oil if desired.

The post Delicious Gluten Free Pear Crisp (easy dessert!) appeared first on Cooking in my Genes.

Nourishing Recipes for the New Year

Jessica Kostka — Thu, 04 Jan 2018 04:31:09 +0000

Whenever we turn the calendar to another New Year I get the urge to cook comforting dishes that are packed with nourishing and seasonal ingredients.

So, I’ve enlisted a couple of my blogging friends to put together a round-up of our favourite dishes that are sure to add flavour to your weekly meal plans.

From soups and stews, to salads and wraps plus some nutrient-dense snacks, there are dishes to suit everyone’s tastebuds!

And, you can also find a variety of dishes for certain dietary needs such as gluten-free and vegetarian. I can’t wait to tuck-in with some of these dishes in the upcoming weeks and I hope you will enjoy them too!