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Almond Flour Fig Cake (Paleo)

Moist, grain-free naturally sweet almond flour fig cake – a simple, healthy paleo-friendly dessert that is refined sugar-free, dairy-free and healthy! You’d never know this cake is secretly good for you!

If this cake were a person, I’d marry the shit out of it.

Almond Flour Fig Cake - grain-free, refined sugar-free, dairy-free, paleo, and healthy


After posting the 40 Must Make Gluten-Free Fig Recipes roundup last week, I became inspired to join in the fun, so I picked up ripe organic figs from my local grocery store and got to pondering about a simple, cozy cake.

This almond flour fig cake encapsulates everything I love about a good dessert.

It’s sweet, but not over-the-top sinful, moist (<- never give up, never surrender), contains a rustic down-to-earthiness while concealing a complex, sexy array of flavors and textures.

If it were a person, it’d be that strong silent type who lives a small yet well-examined life. Who probably lives in the woods on well water, wears flannel, speaks wisely with integrity or not at all. Not that I dedicate vital mind space to making cake-to-person comparisons.

The ingredients required here are nothing radical – almond flour, pure maple syrup, and coconut oil are the building blocks, resulting in a sweet, buttery, dense yet airy fig cake (almond flour is magical in that way) with warmth from a touch of cinnamon and pure almond extract. The fresh figs on top add to the rustic element and the fig seeds yield a nice textural pop.

Almond Flour Fig Cake - grain-free, refined sugar-free, dairy-free, paleo, and healthy


When all’s said and done, this cake is:

  • Grain-free, gluten-free, and paleo-friendly
  • Naturally sweetened (cane sugar-free)
  • Dairy-free
  • Full of protein
  • Healthy enough to eat for breakfast
  • Tender and melt-in-your-mouth-y

I shared the heck out of this cake and got rave reviews. I got a few “fucking delicious,” remarks, and the general consensus was that the cake is super moist and is reminiscent of a poppy seed cake. The poppy seed cake comparison stems from the fact that I added almond extract to the batter, and poppy seed cakes often contain almond flavor.

The way I see it, the recipe for the cake can be modified every which way to form virtually any flavor of cake. For instance, you can try a lemon poppy seed approach, turn it into a vanilla bean extravaganza, add your favorite homemade frosting or glaze, turn it into a chocolate fest (note: if you add cocoa powder to the batter, you may need to add a small amount of additional coconut oil).

Almond Flour Fig Cake - grain-free, refined sugar-free, dairy-free, paleo, and healthy

Tips and Notes:

  • Please read the full recipe instructions before preparing this cake. Don’t skip the part where you turn off the oven at the end and leave the cake sitting in the warmth. This step ensures the cake is cooked through yet remains super tender and moist.
  • If you’re not a fan of almond flavor, you can skip the almond extract, although this is my favorite feature of the cake. You can also scrape a real vanilla bean to give the cake an ultra vanilla flavor.
  • I used Bob’s Red Mill’s almond meal/flour for this fig cake – this recipe has not been tested with any other brand of almond flour, so there is no guarentee the use of a different almond flour will yield the same result.
  • The coconut oil can be replaced with unsalted softened butter, or olive oil or grapeseed oil. If using olive oil, I recommend you do not use Extra Virgin, as the cake will turn out with a noticeable olive oil flavor.
  • This recipe has been tested using both pure maple syrup and maple cream – both yield a fantastic result, although I do find the maple cream to be slightly more pleasing.
  • If you can’t get a hold of fresh figs, you can slice virtually any fruit and layer it on top – try peaches, pears, apricots, strawberries, or blueberries for instance.
  • You can serve the cake with chopped ripe figs, chopped raw walnuts, and a drizzle of honey on top to take the level of fancy up one notch.


My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

More Almond Flour Treats:

Almond Flour Fig Cake (Paleo)

Almond Flour Fig Cake (Paleo)

Yield: 1 9-inch cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Paleo Almond Flour Fig Cake made grain-free, refined sugar-free - super moist and amazing treat.



  1. Preheat the oven to 350 degrees F and line a 9-inch springform pan with parchment paper.
  2. Add all of the ingredients except for the figs to a high-powered blender. Blend just until combined. Note: the batter will be very thick.
  3. Pour the cake batter into the prepared pan and smooth into an even layer. Arrange the sliced figs on top, pushing them gently into the batter.
  4. Bake on the center rack of the preheated oven for 20 to 30 minutes or until cake is golden-brown. Turn off the oven and keep the cake in the hot oven for another 10 to 15 minutes (until the center of the cake feels firm when gently poked) before removing.
  5. Allow cake to cool 30 minutes before releasing it from its mold. Serve with fresh sliced figs and a drizzle of honey or pure maple syrup if desired.
Nutrition Information
Yield 10 Serving Size 1 of 10
Amount Per Serving Calories 279Total Fat 19gUnsaturated Fat 0gCarbohydrates 23gFiber 1gSugar 16gProtein 7g
Paleo Almond Flour Fig Cake - grain-free, refined sugar-free, dairy-free and healthy enough to eat for breakfast!

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Monday 12th of July 2021

Had to comment because this is my second time making this and the batter is just so good. I’m using plums this time and I cut the maple syrup just a little. I can already tell (from licking my fingers and eating the leftover plums) that a little lemon juice on the plums would have taken up a notch too. This cake batter is a keeper though and I plan to use it over and over again with lots of fruit! I used a nutrabullet for the batter in case someone has one instead of a different blender. I needed to add a splash of water since I cut down the maple syrup to get it to fully blend, but only add until it comes together. It’s so fluffy and delicious!


Wednesday 14th of July 2021

This is so great! I'm happy to hear it works so well with plums and other fruit...I'll have to try that, myself! Thank you for the sweet note and inspiration, Katie! xoxoxo


Tuesday 13th of October 2020

In your description, you mention cinnamon, and in the name it says honey, but neither are listed as ingredients. Did I miss something?


Wednesday 14th of October 2020

Hi Sherry! Sorry about that! I did forget to add the cinnamon to the ingredient list. The honey is just for drizzling on top of the cake once it's finished if you want extra's optional, not mandatory, so I leave the amount up to the reader :) Hope you love the cake! xoxox

Kathy Nelson

Friday 18th of September 2020

Made this yesterday with my little Grandson. Because of that we mixed and stirred. We used strawberries because we are reading a book about them. Also we made it into muffin instead. It came out great. Going to be out treat with breakfast today. Oh and ps. He had to put sprinkles on a few! Glad to make something we all can eat. Next time I’m putting it in the blender to try.


Friday 18th of September 2020

I'm so happy you and your grandson enjoyed it, Kathy! I LOVE that you added sprinkles :D xoxo


Monday 7th of September 2020

I used Blue Diamond Almond flour, the cake is amazing and moist, compliments from everyone.


Tuesday 8th of September 2020

That's so great to hear! Thanks for letting us know, Susan! xo


Saturday 22nd of August 2020

I would love to try this recipe but my only “ barrier” is that we can’t have almond flower? and I know you said it’s so important, but any idea what I could substitute it with? We can’t have nuts in general, other than cashews and pistachios. Looks so good I might have to just go for regular flower instead and give up on GF this one time? Thank you!


Sunday 23rd of August 2020

Hi Ana,

I'm so happy you like the idea of the cake! I haven't tested the recipe using any other flour yet, but I'm betting you could easily make it with regular all-purpose flour, rice flour, or gluten-free flour. If you use all-purpose flour, I would recommend using a little less, since it absorbs slightly more liquid than almond flour. I'd start with 1 3/4 cups of regular flour and increase the amount if the batter seems too runny. Let me know if you end up trying it! xo

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