Paleo Fig Cake | No Refined Sugar
To say that we devoured this paleo fig cake would be a bit of an understatement. What put this gluten free 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 8×8 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!
Baking tip:
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!
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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.
Fig Glaze
- 3 figs cut and muddled
- 1 small plum quartered
- 1 cup water
- 1 teaspoon coconut sugar if desired, can omit
Instructions
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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. :)
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Start glaze on the stove, letting it simmer until liquid is reduced to about half. Muddle the fruit as it softens from the heat.
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Combine dry ingredients.
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Mix wet ingredients. Add wet to dry ingredients, and combine just until incorporated.
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Cut your figs into small slices and arrange them around the perimeter of the cake.
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Pour batter into prepped cake pan. Bake in the middle of the oven for 15 minutes.
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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.
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Place back into the oven for about 22-25 minutes, or until a toothpick comes out clean.
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Allow to cool before removing from pan.
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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.
xo.
