I created a Fig Almond Cake that pairs yogurt and almond meal with jewel-like fresh figs to form an unexpected gluten free combination.

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I’ve been playing with this Fig & Yogurt Almond Cake for years and somehow this version still surprises me. Using blanched almond flour and plain Greek yogurt gives it a texture that is tender but with a little bite, and the fresh figs on top caramelize into sweet, sticky pockets.

It sits right in the space where Almond Meal Recipes cross into my Fresh Fig Recipes Gluten Free collection, the kind that makes you take a second slice even when you promised yourself one is enough. I mess up measurements, taste and adjust, and somehow it always turns out interesting.

Ingredients

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Blanched almond flour adds moistness and protein lots of healthy fats and some fiber.
Sugar sweetens the cake, raises carbs fast, use less if you like less sweet.
Eggs give structure and protein they help it rise and stay tender.
And Greek yogurt keeps cake moist, adds tang and extra protein.
Fresh figs add natural sweetness and fiber a jammy texture when baked.
Lemon zest brightens flavor with citrus lift cuts sweetness with a little bite.
Toasted sliced almonds give crunch nutty aroma and more healthy fats nice contrast.
Vanilla adds warm sweetness lifts flavors without extra sugar.

Ingredient Quantities

1 3/4 cups (175 g) blanched almond flour, finely ground

3/4 cup (150 g) granulated sugar

3 large eggs

3/4 cup plain Greek yogurt (full fat)

1/4 cup neutral oil (vegetable, grapeseed or light olive)

1 tsp vanilla extract

1 tsp baking powder (gluten free)

1/4 tsp baking soda

1/4 tsp fine sea salt

Zest of 1 lemon

8 to 10 fresh figs, halved or quartered

1/4 cup sliced almonds

2 tbsp honey or apricot jam (optional, for glazing)

Powdered sugar (optional, for dusting)

Extra butter or oil, or parchment paper, for the pan

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9 inch round or springform pan with parchment or rub with butter/oil so the cake won’t stick.

2. Let the 3 eggs and 3/4 cup Greek yogurt sit at room temp for 20 minutes, that helps them mix better and gives a lighter crumb.

3. In a bowl whisk the eggs with 3/4 cup granulated sugar until pale and a bit foamy, then add 3/4 cup yogurt, 1/4 cup neutral oil, 1 tsp vanilla and the zest of 1 lemon, mix until smooth.

4. In another bowl stir together 1 3/4 cups blanched almond flour (spoon it into the cup and level it, dont pack it), 1 tsp gluten free baking powder, 1/4 tsp baking soda and 1/4 tsp fine sea salt.

5. Fold the dry mix into the wet mix gently with a spatula, scraping the bowl and folding just until no dry streaks remain, don’t overmix or the cake will get dense.

6. Pour batter into the prepared pan, smooth the top, then arrange 8 to 10 fresh figs (halved or quartered) cut side up on the batter, pressing them in slightly so they stay put. Sprinkle 1/4 cup sliced almonds over the top for crunch.

7. Bake on the middle rack about 35 to 45 minutes, until the top is golden and a toothpick inserted near the center comes out with just a few moist crumbs. If figs start to burn cover loosely with foil.

8. Warm 2 tbsp honey or apricot jam and brush it over the hot figs to glaze if you like, it makes the fruit shiny and adds flavor. Toasted sliced almonds also taste better if you toast them briefly first.

9. Cool the cake in the pan 10 to 15 minutes, then remove to a wire rack to cool completely. Dust with powdered sugar if desired, slice and serve.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 9-inch round or springform pan, lined with parchment or greased
3. 2 mixing bowls (one for wet, one for dry)
4. Whisk (or a hand mixer if you prefer)
5. Rubber spatula for folding and scraping the bowl
6. Measuring cups and spoons, level your almond flour dont pack it
7. Zester or microplane for the lemon zest
8. Sharp knife and cutting board to halve or quarter the figs
9. Wire cooling rack to cool the cake evenly
10. Pastry brush and a toothpick or cake tester for checking doneness and glazing

FAQ

Q: Can I make this dairy free? A: Yes, use a full fat Greek style non dairy yogurt like coconut or soy, keep the same amount. The cake may be a tad less tangy and a little softer so you can add 1 extra tablespoon oil if it seems dry, dont use thin drinkable yogurts or it will change the texture.

Q: I only have dried figs, can I use them? A: Sure, rehydrate chopped dried figs in hot water or warm juice for 10 minutes then drain. Toss the pieces in a little almond flour so they dont all sink to the bottom and fold them in gently.

Q: How do I tell when the cake is done? A: The edges should be golden and pulling away slightly, the center will spring back a bit and a toothpick inserted in the middle should come out with a few moist crumbs not wet batter. If its still very wet, give it 5 to 10 more minutes and check again.

Q: Why did my cake sink or turn out dense? A: Common causes are overmixing the batter, cold eggs, too much yogurt or oil, old baking powder, or oven temp being off. Fixes: use room temp eggs, measure almond flour by weight, mix only until combined, bake a few minutes longer and test with a toothpick.

Q: Can I reduce the sugar or swap flours? A: You can cut sugar by up to 1/4 cup with little trouble, maybe add a touch more yogurt if it seems dry. Dont try to replace almond flour with coconut flour it absorbs way more liquid. You can swap up to 25 percent of the almond flour with another nut flour like hazelnut, but stick mostly to almond for best texture.

Q: How should I store or freeze the cake? A: Cool completely then keep covered at room temp for 2 days or in the fridge for 4 to 5 days. For longer storage slice and freeze in airtight bags up to 3 months. Thaw in the fridge or at room temp and warm briefly in the oven or toaster oven before serving, brush with warmed honey or jam after warming.

Fig & Yogurt Almond Cake Gluten Free Recipe Substitutions and Variations

Almond flour: swap for almond meal or hazelnut meal, use about the same weight (175 g). Almond meal with skins will make the cake a bit darker and coarser, so sift if you want a finer crumb.
Granulated sugar: use coconut sugar 1:1 by volume (3/4 cup), or switch to maple syrup at about 1/2 to 2/3 cup and reduce other liquids by roughly 3 tablespoons since syrup is wet. Maple will add a touch of flavor and might need a minute or two extra baking time.
Plain Greek yogurt: replace with sour cream or full fat plain yogurt 1:1, or use thick coconut yogurt for a non dairy option. Itll keep the texture creamy though coconut gives a faint coconut taste.
Eggs: replace 3 large eggs with three flax eggs made from 3 tablespoons ground flax mixed with 9 tablespoons water, let sit until gelled about 5 minutes. The cake may be slightly denser; add 1/2 teaspoon extra baking powder if you want more lift.

Pro Tips

1) Weigh the almond flour. Scooping into a measuring cup can make the cake dense. Use a kitchen scale for the 175 grams and if the flour seems clumpy pulse it once or twice in a blender to get a finer, lighter texture.

2) Get the eggs and yogurt truly at room temp, not just barely warmed. If you forgot to take them out, sit eggs in warm tap water for 10 minutes and warm the yogurt for 8 to 10 seconds in the microwave, then whisk. It makes the batter mix more smoothly and gives a lighter crumb.

3) Keep the figs from turning into puddles. Pat them dry before you place them, press them in only lightly, and if the fruit starts to darken too fast loosely tent the top with foil. If your oven runs hot lower the temp by 10 degrees and add extra bake time instead of blasting the top.

4) Finish smart for better texture and presentation. Toast the sliced almonds separately and add them near the end so they stay crunchy, warm the honey or apricot jam before brushing for an even glaze, and let the cake cool until just warm before slicing so your pieces are cleaner.

Fig & Yogurt Almond Cake Gluten Free Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created a Fig Almond Cake that pairs yogurt and almond meal with jewel-like fresh figs to form an unexpected gluten free combination.

Servings

servings

Calories

364

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. 9-inch round or springform pan, lined with parchment or greased
3. 2 mixing bowls (one for wet, one for dry)
4. Whisk (or a hand mixer if you prefer)
5. Rubber spatula for folding and scraping the bowl
6. Measuring cups and spoons, level your almond flour dont pack it
7. Zester or microplane for the lemon zest
8. Sharp knife and cutting board to halve or quarter the figs
9. Wire cooling rack to cool the cake evenly
10. Pastry brush and a toothpick or cake tester for checking doneness and glazing

Ingredients

1 3/4 cups (175 g) blanched almond flour, finely ground
3/4 cup (150 g) granulated sugar
3 large eggs
3/4 cup plain Greek yogurt (full fat)
1/4 cup neutral oil (vegetable, grapeseed or light olive)
1 tsp vanilla extract
1 tsp baking powder (gluten free)
1/4 tsp baking soda
1/4 tsp fine sea salt
Zest of 1 lemon
8 to 10 fresh figs, halved or quartered
1/4 cup sliced almonds
2 tbsp honey or apricot jam (optional, for glazing)
Powdered sugar (optional, for dusting)
Extra butter or oil, or parchment paper, for the pan

Directions

Preheat oven to 350°F (175°C). Grease and line a 9 inch round or springform pan with parchment or rub with butter/oil so the cake won't stick.
Let the 3 eggs and 3/4 cup Greek yogurt sit at room temp for 20 minutes, that helps them mix better and gives a lighter crumb.
In a bowl whisk the eggs with 3/4 cup granulated sugar until pale and a bit foamy, then add 3/4 cup yogurt, 1/4 cup neutral oil, 1 tsp vanilla and the zest of 1 lemon, mix until smooth.
In another bowl stir together 1 3/4 cups blanched almond flour (spoon it into the cup and level it, dont pack it), 1 tsp gluten free baking powder, 1/4 tsp baking soda and 1/4 tsp fine sea salt.
Fold the dry mix into the wet mix gently with a spatula, scraping the bowl and folding just until no dry streaks remain, don't overmix or the cake will get dense.
Pour batter into the prepared pan, smooth the top, then arrange 8 to 10 fresh figs (halved or quartered) cut side up on the batter, pressing them in slightly so they stay put. Sprinkle 1/4 cup sliced almonds over the top for crunch.
Bake on the middle rack about 35 to 45 minutes, until the top is golden and a toothpick inserted near the center comes out with just a few moist crumbs. If figs start to burn cover loosely with foil.
Warm 2 tbsp honey or apricot jam and brush it over the hot figs to glaze if you like, it makes the fruit shiny and adds flavor. Toasted sliced almonds also taste better if you toast them briefly first.
Cool the cake in the pan 10 to 15 minutes, then remove to a wire rack to cool completely. Dust with powdered sugar if desired, slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.