This gluten-free rustic almond fig cake is soft, flavorful and has the perfect amount of sweetness. This healthier version is such a delicious way to highlight the fresh figs while they are still in season. The almond and fig flavor combo is one that is just too GOOD! And an added bonus, this gluten-free recipe looks beautiful!
My inspiration for this almond fig cake comes from my blueberry almond cake recipe. It has a similar batter, but it is not 100 percent the same. And of course, a big difference is the late summer and early fall figs added to this rustic cake.
And why call this tasty fig cake rustic? A few reasons why it falls into that category. The cake is “naked.” Meaning there is no frosting you would traditionally see on a cake. This single layer cake is really just the basics and is nothing fancy. But it glorious in its own, special way. It has some charming, imperfect characteristics…and is a little bit rustic.
What to love about this gluten-free rustic almond fig cake
It is a healthier option: This rustic almond fig cake is a healthier alternative to most cakes. It is free of dairy, refined sugar, gluten, and oil. And it packs a little bit of protein, making an ideal snack or treat while still satisfying the sweet tooth.
Easy to make: You can make this gluten-free cake in one bowl and have it in the oven baking in less than 10 minutes! You do not need any fancy kitchen tools to whip this cake up!
Beautiful presentation: Although this is a rustic almond cake, it looks beautiful with the sliced figs on top of it!
It tastes GOOD: Obviously an important part of any recipe! This gluten-free rustic almond fig cake tastes delicious! It has just the right amount of sweetness, is so moist, and never last long when we make it our house!
Tips and tricks when making this gluten-free cake
- Watch your bake time on this cake closely. There are a lot of factors that affect how long it takes for this to bake and you will want to take the cake out of the oven just as the batter sets. A toothpick will come out clean when done.
- I used a 9-inch spring form pan to make this almond fig cake. This allows you to easily remove the cake from the pan. Because this rustic cake is a little bit more fragile compared to a traditional cake, I recommend the spring form pan. However, if you do not mind leaving the cake it the pan you baked it in, you can use a 9-inch pie/cake pan or even a 9- or 8-inch square pan. No matter you use a pie pan or spring form pan, try to use a metal pan for a more even bake on the cake. And do not forget to spray the pan with oil before pouring in the batter.
- This cake tastes best on the day it is made. I have to admit, it is not hard to eat this cake up quickly! But if you do have leftovers beyond the first day, I recommend storing the cake in fridge. The moisture in the cake and the figs do not do well when left out at room temperature for long periods of time. When stored in the fridge, just take a slice and warm up to room temperature or place in the oven for a few seconds before enjoying.
Ingredient substitutions and variations
If you need to make an ingredient swap in this recipe, here some that will work!
Almond butter: If you need to switch out the almond butter, you can use peanut butter in its place.
Figs: I used black mission figs in this recipe. But feel free to switch up to whatever variety if figs you have on hand or can find. As for changing the figs out altogether, I would be cautious when picking a different fruit. I actually first tried this recipe with plums, and they added too much water, and the recipe did not work. If you do want to try a different fruit, blueberries mixed into the cake batter does work nicely. Or you can play with other fruits in this recipe, as long as they are low on moisture.
Maple Syrup: A good replacement for the maple syrup is honey! I have not tested this recipe with white or brown sugar, so I do not know how the recipe would turn out with that as a swap.
Apple sauce: If you need to change out the apple sauce, you can replace it with Greek yogurt or even just increase the almond butter from 1/2 cup to 3/4 cup.
Almond Extract: I love the added almond flavor the almond extract brings to this rustic cake. But it is OK to leave it out of the recipe if needed.
If you give this recipe a try, be sure to let me know your thoughts in the comments below. And tag me on Instagram so I can see your creations!
From my kitchen to yours, happy baking! I hope you love this glute-free rustic almond fig cake as much as I do!
Gluten-Free Rustic Almond Fig Cake
Ingredients
- 2 C. Almond flour
- 3-4 ripe figs sliced
- 1/2 C. Almond butter
- 1/4 C. Applesauce
- 2 eggs
- 1/2 tsp. Almond extract
- 1/2 C. Maple syrup
- 1 tsp. Vanilla extract
- 1/2 tsp. Salt
- 1 tsp. Baking soda
- 1 tsp. Baking powder
Instructions
- Preheat oven to 350 degrees F.
- Combine the almond butter, applesauce, egg, maple syrup, almond and vanilla extract together into a large mixing bow. Whisk together until smooth. Add in the almond flour, salt and baking soda. Stir until combined.
- Pour the batter into a greased 9-inch round spring form pan (or pie/cake pan). Top with the sliced figs by laying them in a circle in a single layer, starting along the side of the spring form pan, and working your way in. Bake at 350 degrees for 28-32 minutes or until cake is set. Let cool and enjoy!
