This cake is classic Italian dish that is served when figs are at their sweetest and ripest. I recently purchased a whole tray full of the juiciest figs ever and had to come up with ways to use them. we ate most of them fresh or mixed into our cereals, but a few of them were used to make this delicious cake.


In the recipe I added 1-2 tbsp almond milk, but use the milk sparingly only if the batter is too dry, otherwise the cake will become slightly gooey.

Fresh Fig Almond Cake
Prep time:
Cook time:
Total time:
  • 1 cup almond meal (I grind whole almonds in my blender)
  • 1/4 cup whole spelt or whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/4 cup plus 1 tbsp date paste
  • 1-2 tbsp almond milk (if necessary)
  • 1 energy egg replacer
  • 1 flax egg (1 tbsp flax meal mixed with 3 tbsp water)
  • 2 tbsp unsweetened apple sauce
  • 1/2 tsp pure almond extract
  • 8 fresh figs
  1. Preheat oven to 375F (170C) and lightly grease a 9-inch round pan.
  2. In one bowl, toss together the almond meal, flour, baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the dry ones, and whisk just until mixed.
  5. Pour the batter into the prepared pan.
  6. Remove the stem from each fig, then cut in half.
  7. Arrange the figs cut side up over the batter, pushing the figs gently into the batter.
  8. Bake for about 30 minutes or until the cake is set in the center.
  9. Cool to room temperature before serving.


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