Gluten-Free Fig Cake Recipe with Almonds and Honey Glaze

This Gluten-Free Fig Cake is simple to make, full of flavour and always well received. Nutty almond flour combined with sweet fresh figs gives a moist, tender crumb and a satisfying texture. It’s an ideal choice when you want an easy cake that just happens to be gluten-free.

Why you’ll love this recipe

• You can confidently serve it to people who don’t need to avoid gluten — it doesn’t compromise on flavour or texture.
• Perfect for morning or afternoon tea, and equally good as a dessert with a dollop of whipped cream or crème fraîche.
• It’s delicious without frosting; a light dusting of icing sugar and some sliced figs on top are all it needs.
• When figs are in season, they’re best enjoyed in many ways; this cake showcases their flavour beautifully.

Recipe inspiration

This cake is adapted from an older family recipe used for gluten-free catering — the base is inspired by my mum’s Gluten-Free Pear and Raspberry Cake.

Ingredients and substitutions

See the full recipe card below for precise quantities and the complete method.

• Gluten-free plain/all-purpose flour: use a quality commercial blend. If it contains xanthan gum you do not need to add extra.
• Baking powder: ensures a light texture. Check the label if you need a gluten-free product.
• Almond flour: blanched almond flour produces a finer crumb than whole almond meal.
• Fresh figs: choose soft, plump, ripe figs that are not bruised or split.
• Unsalted butter: adds flavour and a tender texture; use room temperature butter.
• Caster or superfine sugar: dissolves more easily than granulated sugar; granulated sugar can be used if preferred.
• Lemon zest: adds brightness to complement the figs—avoid the bitter white pith.
• Eggs: large eggs at room temperature give the best results.
• Vanilla extract: use real vanilla extract for the best flavour.
• Flaked almonds: provide a crunchy topping; store them refrigerated or frozen to keep them fresh.
• Icing/powdered sugar: for dusting before serving; ensure it’s gluten-free if required.

Variations

Try a few dark chocolate chips folded into the batter for a richer cake, or swap orange zest for lemon zest to pair beautifully with figs. If you don’t need the cake to be gluten-free, ordinary all-purpose flour can be used, though almond flour is still recommended for the texture.

How to make Gluten-Free Fig Cake

Refer to the recipe card below for exact measurements and a printable method.

1. Prepare the tin and preheat the oven: Grease and line the base and sides of a 22 cm (8.5 inch) springform tin. Preheat the oven to 170°C (340°F) fan-forced.
2. Combine dry ingredients: Whisk the gluten-free flour, baking powder and almond flour together and set aside.
3. Prepare the figs: Trim tops and bases. Reserve about 220 g of figs, cut into 2 cm cubes for the batter, and slice the remaining 60 g into 1 cm rounds for the top.
4. Cream butter and sugar: Beat the room-temperature butter, sugar and lemon zest together until pale and fluffy. This should take around three minutes — the mixture will lighten and incorporate air.
5. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Stir in the vanilla with the last egg. The mixture may look slightly separated but will come together when you add the flours.
6. Add the dry ingredients: On the lowest mixer speed, gently fold in the combined flours and baking powder until just combined.
7. Fold in figs: Remove the bowl from the mixer and fold the cubed figs through the batter using a rubber spatula.
8. Assemble and top: Spoon the batter into the prepared tin and smooth the surface. Arrange the sliced figs on top and sprinkle with flaked almonds.
9. Bake: Bake for 45–55 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for about 10 minutes, then remove the sides and finish cooling on a wire rack.
10. Serve: When completely cool, remove the base and baking paper and transfer the cake to a platter. Dust with powdered sugar and serve with lightly whipped cream or crème fraîche if desired.

Tips for success, storage and FAQs

How long should I cream the butter and sugar?

Beat butter and sugar for about three minutes until pale and creamy. The sugar abrasively releases oils from the lemon zest, enhancing flavour while the aeration helps lighten the cake.

Storing leftovers

Store the cake in an airtight container at room temperature for up to three days. In hot or humid conditions, refrigerate well covered and bring to room temperature before serving.

Freezing

After cooling, wrap the cake well in cling film and foil or place in an airtight container. Freeze for up to three months. Defrost overnight in the fridge and bring to room temperature before serving. Individual slices freeze well for convenience.

Serving suggestions

This cake is versatile and suits many occasions:

• Serve at morning or afternoon tea with coffee or tea and a light dusting of powdered sugar.
• For dessert, add whipped cream or crème fraîche and extra slices of fresh fig.
• Pair with a simple fruit sauce or a scoop of vanilla ice cream for an elegant finish.
• Bring it to parties or family gatherings — it travels well and appeals to a range of tastes.

Enjoy baking and sharing this simple, elegant gluten-free fig cake.

— Alex

Recipe card

Gluten-Free Fig Cake

Servings: 8 | Prep time: 20 minutes | Cook time: 55 minutes | Cooling time: 2 hours

Ingredients

• 75 g (½ cup) gluten-free all-purpose/plain flour
• 1 ½ teaspoon baking powder
• 125 g (1 ¼ cup) almond flour
• 280 g (10 oz) fresh figs, divided (220 g diced for batter, 60 g sliced for topping)
• 150 g (½ cup + 5 tsp) unsalted butter, room temperature
• 160 g (⅔ cup) caster/superfine sugar
• 2 teaspoon lemon zest
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 20 g (¼ cup) flaked almonds
• Powdered/icing sugar, for dusting (optional)
• Whipped cream or crème fraîche, for serving (optional)

Instructions (condensed)

1. Grease and line a 22 cm springform tin. Preheat oven to 170°C (340°F) fan-forced.
2. Mix flours and baking powder together and set aside.
3. Trim and prepare figs: dice 220 g for batter and slice 60 g for the top.
4. Cream butter, sugar and lemon zest until pale and fluffy. Add eggs one at a time and stir in vanilla with the last egg.
5. On low speed, add the combined flours until just combined. Fold in diced figs by hand.
6. Transfer batter to the prepared tin, arrange sliced figs on top and sprinkle with flaked almonds.
7. Bake 45–55 minutes or until a skewer comes out clean. Cool 10 minutes in the tin, remove sides and cool completely on a rack.
8. Remove base and paper, dust with icing sugar and serve with whipped cream if desired.

Notes

• Flour: Use a reliable gluten-free blend; if it already contains xanthan gum, no extra is needed.
• Almond flour: Blanched almond flour yields a finer texture than almond meal.
• Vanilla: Use natural vanilla extract for best aroma and flavour.
• Check baking powder and icing sugar labels for gluten-free certification if required.
• Storage: Keep in an airtight container at room temperature up to 3 days, or refrigerated in hot climates.
• Freezing: Wrap the cooled cake well and freeze up to 3 months. Defrost in the fridge overnight.

Nutrition estimate (per serving)

Calories: 397 kcal • Carbohydrates: 37 g • Protein: 7 g • Fat: 26 g • Saturated fat: 11 g • Fiber: 4 g • Sugar: 27 g