Last updated on April 3rd, 2019 at 03:04 am
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.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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