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.