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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!

Course Breakfast, Dessert, Snack
Cuisine Gluten Free, Paleo
Keyword paleo gluten free fig cake
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings 6
Author Kacia | Coconut Robot


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


  1. 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. :)

  2. Start glaze on the stove, letting it simmer until liquid is reduced to about half. Muddle the fruit as it softens from the heat. 

  3. Combine dry ingredients.

  4. Mix wet ingredients. Add wet to dry ingredients, and combine just until incorporated.

  5. Cut your figs into small slices and arrange them around the perimeter of the cake.

  6. Pour batter into prepped cake pan. Bake in the middle of the oven for 15 minutes. 

  7. 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. 

  8. Place back into the oven for about 22-25 minutes, or until a toothpick comes out clean. 

  9. Allow to cool before removing from pan. 

  10. Drizzle glaze, if desired, on pieces while plating and serving.