A classic of mines during early fall season is this gluten-free figs and almond cake. Perfect for those first Sunday afternoons with a hot cup of tea.
This recipe is a gluten-free version of a figs and almond cake NYT recipe by David Tanit. Very easy and perfect to adapt with naturally whole grain flours, without any commercial blends or gums.
When baked in the oven, figs melt into a gooey and sweet jam-texture, which works perfectly with the fragrant flavor of almond flour. This cake is dense but also very moist. The ingredients are for a small cake, 4 to 6 portions. You can easily double the amount to have a bigger one. It remains a soft and low type of cake.
You can also add more fresh figs on top as suggested in my pics, and it will be a beauty.
Looking for other easy gluten-free cakes? Try these other recipes from the blog:
- this extra chocolate-y cake that is also unexpectedly vegan: CLICK HERE for the recipe
- another chocolate one, more adapt to be transformed into birthday cake: CLICK HERE for the recipe
- a great classic: apple cake, moist and extra flavorful. The recipe is HERE
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