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Gluten Free Spring-Form Fig Cake

Gluten Free Spring-Form Fig Cake


TGIF, am I right?! Happy day and happy life! I wanted to share with you guys a recipe for figs today since it is FIG FRIDAY after all (I made this up but roll with it).

My husband is gluten free so a lot of my recipes tend to be that as well. This doesn’t mean you HAVE to make yours gluten free, but I have to admit this cake might taste better without gluten, than with.

Here’s to it!


Start with a medium to large sized mixing bowl and crack three whole eggs in it.


Next, mix in a cup of SOFTENED coconut oil. You don’t want it to be fully melted to stick with a thicker consistency.


Now mix in a 3/4 cup of maple syrup. A grade is the best grade.

Next, sprinkle in some ground cinnamon. I’m pretty liberal with my sprinkling because I love cinnamon, but 1 teaspoon should do it!

Mix in a cup and half of almond flour. You can do any type of flour, but if you want to stick to Gluten Free, Almond or Coconut Flour is your best bet!

Okay now to the fig part! Take 2 cups of dried figs (I did a cup of two different kinds) and put them in a pot with a cup of warm water warm water. Bring it to a boil. This re-hydrates the figs and gets them nice and juicy for the cake! It brings them back to life with out sacrificing the sweeter taste that dried fruits bring to the table! Win-WIN!

After the figs have re-hydrated, pour the left over fig juice in the mixing bowl along with cake mixture.


Slice figs in half. Put half of the cut fig pieces in the cake mixture, but save the rest.


Pour mixture in a greased spring-form pan. A small sized pan should work.


Use the rest of the cut figs to place on top of your poured cake mixture. Try to create a fun design if you can!


Place your pan in a 350 degree oven and cook for 50 minutes or until the center cooked all the way through.


AND VIOLA! It’s yummy, semi-sweet, crumbly, and rich! The best! Enjoy!

The Damage? 310 calories a slice (Serves 6 slices)

Gluten Free Spring-Form Fig Cake


3 eggs

2 Cups of dried figs

1 cup of water

1 and half cup of Almond Flour

1 teaspoon of cinnamon

3/4 cup of maple syrup

1 cup of coconut oil


Mix in a medium bowl eggs, almond flour, cinnamon, maple syrup, and coconut oil.

re-hydrate 2 cups of dried figs by bringing a cup of water to boil along with figs. drain the fig juice into cake mixture.

cut up figs into half pieces. Put half of figs in the mixture, but save the rest for layer.

pour cake mixture in a greased spring-form pan. Place the rest of figs on top of mixture creating a fun design.

Place pan in a 350 degree oven for 50 minutes, or until the middle of cake is cooked all the way though. Cool off and serve!

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