Description
The bounty of summer figs BEGS for them to be used in every way possible! This cake is an excellent way to showcase their beauty (and it’s pretty tasty, too 😉). To make this super simple, you can omit the optional honey-lemon glaze. The cake is so fabulous on its own, you may not even miss it.
Ingredients
Scale
- 2 ½ cups blanched almond flour
- ¼ cup gluten-free oat flour
- 1 tsp baking powder
- ½ tsp salt
- 2 flax eggs (see note)
- ½ cup 100% pure maple syrup
- ¼ cup coconut oil, melted
- 1 TB vanilla extract
- ¼ tsp almond extract
- 8–10 ripe figs, stemmed and halved lengthwise
Honey Lemon Drizzle (optional) Ingredients
- 2 TB honey
- 2 TB lemon juice (freshly squeezed)
- water to get to desired consistency
Instructions
- Preheat oven to 350-degrees and line a 9-inch cake or tart pan OR a 13 x 4-inch rectangular pan with parchment.
- In a large bowl, whisk dry ingredients (almond flour, oat flour, baking powder, salt). In another bowl, whisk wet ingredients (flax eggs, maple syrup, coconut oil, vanilla and almond extracts). Pour wet ingredients into the dry and stir until just combined.
- Pour into the prepared pan and top with figs, artfully arranged, cut side up. Bake for 35-ish minutes or until a toothpick inserted into the center comes out clean.
- If using the drizzle, whisk honey and lemon juice and add enough water so that it becomes drizzle-worthy while the cake is baking. Set aside.
- Remove cake from the oven and allow to cool 10 minutes before removing from pan. When ready to serve, drizzle each slice with a bit of the honey-lemon mixture. This cake is best served slightly warm or at room temperature.
Notes
For 2 flax eggs, combine 2 TB flax meal with 6 TB warm or hot water, stir, and allow to sit 5-10 mins to gel. If you do not have issues with chicken eggs, you could use 2 chicken eggs in place of the flax eggs.