While I was out shopping today, I saw some figs for the first time in my life! I’ve been wanting to try this fruit for a long time but I never knew where to buy some. The pack came with 4 figs for about 10-12$…a little expensive. I really wanted to make some sort of sweet with it and I read that honey and figs go well together so I decided to make a honey and fig gluten-free and sugar-free cake! I topped it with some chopped almonds because I didn’t have any sliced ones on hand!
For this recipe I only used 2 figs and sliced them into 9-10 slices because actually on my way home, I dropped the bag and broke 2 of them as they were really ripe. But that’s okay because 2 figs was enough for the cake! Feel free to use more and add some to the batter, but I only used them to cover the cake!
I decided to use my cast iron skillet and bake the cake in it because it would distribute the heat equally and nicely bake it. Adding 3/4 tsp of baking soda was a good idea because the cake fluffed up so much!! I decided to add almond butter to the cake because I wanted to finish my homemade one that I had made some weeks ago before it went bad. The cake is just sweet enough that you can eat it as is, but I like to drizzle a little bit of honey over the entire cake to give it that extra sweetness!
This cake is extremely low-calorie and only has 27g of carbs! Gluten-free, sugar-free, dairy-free (when using coconut oil) and paleo!
Gluten-free Honey Fig Cake
- Preheat your oven to 190C/375F.
- Slice your figs into 10 slices removing the stems.
- Add parchment paper to a 10" cast iron skillet or cake pan.
- In a large bowl mix together the eggs, almond butter, almond milk, ghee, honey, maple syrup and vanilla.
- In an another bowl, mix together the almond meal, flour, baking soda and salt.
- Add the wet ingredients to the dry ones and mix until well incorporated.
- Pour the batter into the skillet over the parchment paper and spread evenly.
- Place the figs over the batter and cover with the sliced almonds.
- Place in oven and bake for 55 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
- Take out of the oven and let cool for 20 minutes.
- Drizzle the extra 2 tbsp of honey over the entire cake.