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Gluten Free Fig Cake

A simple sponge cake topped with fresh figs and raspberries.


  • Preheat the oven to 180 degrees

  • In a food processor ground the almonds.

  • Melt the coconut oil and pour in to a mixing bowl. Add the milk, lemon juice, lemon zest, maple syrup, vanilla, ground almonds and salt.

  • Sift in the baking powder, flour and bicarbonate of soda and mix until combined. If the mixture is especially dry, add a splash of milk.

  • Line a baking tin with baking paper or grease with coconut oil and tip in the cake mixture.

  • Once the cake mixture is even, place the halved figs on top and gently press in to the cake a long with the raspberries (see image).

  • Bake for 30 minutes or until golden brown.

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