To say that we devoured this paleo fig cake would be a bit of an understatement. What put this paleo cake a step above? Well, you’ll have to read on to find out!
Tired of figs yet? I’m not. I promise I won’t change my name to Figgy Robot or anything like that, but I have named our sweet tree in the back Miss. Figgy. She’s really becoming part of the family – and she’s pulling her weight! So many figs, and I can’t complain!
Inspired by the fig simple syrup I made for the Fig Moscow Mule I shared with you earlier this week, I use a similar syrup/glaze both during the baking process…and after. YUM. Guys, this paleo fig cake is SO good, so let’s just get right to it!
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I used an 8 inch cake pan, but you could definitely use an 8x8 square cake pan as well for this recipe. Where are my midwesterners at? These are definitely more of a paleo fig bar. But outside of the midwest, I’d probably just hear a bunch of:
What’s a bar? Do you mean cake? A brownie?
I digress, clearly, so I’m going to stop, so you can go whip up some paleo fig
bars cake for your family – or just you! – tonight. Enjoy!
Always buy your baking powder in small quantities to ensure you are using fresh baking powder. Don’t do the bulk thing here – you’ll regret it as recipes start turning out blah after a while!
MOSCOW MULE SUPPLIES
Paleo Fig Cake
Paleo fig cake that is moist and the right amount of sweet. I love these with a cup of iced or hot coffee just after cooling, but they freeze well too!
- 1 1/2 cups Almond Flour Not almond meal
- 1/4 cup Arrowroot
- 1 teaspoon baking powder make sure it's fresh!
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoons coconut sugar you could swap in date sugar
- 1 egg
- 1 teaspoon vanilla omit if desired
- 1/2 cup coconut cream Place can of coconut milk in the fridge and measure out just the thick cream portion.
- 1/4 cup coconut milk After measuring the coconut cream, use the liquid in the can for the 1/4 cup. If using coconut cream without any liquid, you can replace this with almond milk or similar.
- 2 figs Sliced - placed on top of cake.
- 3 figs cut and muddled
- 1 small plum quartered
- 1 cup water
- 1 teaspoon coconut sugar if desired, can omit
Preheat oven to 350 degrees. Cut parchment paper to fit bottom of cake pan. I like to keep 2 longer tabs, so I can easily lift out - if you're really fancy, I would do 4 tabs. :)
Start glaze on the stove, letting it simmer until liquid is reduced to about half. Muddle the fruit as it softens from the heat.
Combine dry ingredients.
Mix wet ingredients. Add wet to dry ingredients, and combine just until incorporated.
Cut your figs into small slices and arrange them around the perimeter of the cake.
Pour batter into prepped cake pan. Bake in the middle of the oven for 15 minutes.
After 15 minutes, remove cake. Poke about 10 holes in the top of the cake and spoon 1/4 - 1/2 of the glaze on the cake.
Place back into the oven for about 22-25 minutes, or until a toothpick comes out clean.
Allow to cool before removing from pan.
Drizzle glaze, if desired, on pieces while plating and serving.
This is such a fun and easy recipe to make with kids! I’d love to hear what you think of it — we will definitely be making it again this week. I have 2 more fig drink recipes and something savory as well – wasn’t able to commit to a full fig-week like I’d planned, but I’m going to call better late than never on this one!
Don’t forget: you are enough.