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!

    Almond Flour Fig Cake (Paleo)

    Course: Dessert
    Cuisine: American
    Keyword: almond flour, figs, grain free, paleo
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 1 9-inch cake
    Author: Julia

    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 25 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.

    More Almond Flour Treats:


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      1. JMoraski

        Yum. I cut the maple syrup by 2 TB, and used orange extract instead of almond extract (because I didn’t have almond extract). It was delicious!

  1. marcie

    This cake is beautiful Julia! I’m a huge fig lover and I like that this dessert is nearly sinless so I can really enjoy it. haha The fig almond combination is just the best!

    1. Julia Post author

      I definitely felt zero guilt eating the cake for dessert each evening…it was sooo tasty and doesn’t give you a dessert hangover. SO glad you like the cake!

  2. Sarah @ Making Thyme for Health

    Take me to the altar, baby! This cake is f-ing gorgeous and I want to make sweet love to it. Especially with the maple cream, OMG.

    I just bought my first figs of the season last week and have been savoring them on my morning toast. This looks a bajillion times better!!

  3. Kari Peters

    This is so incredibly beautiful – that golden cake, gorgeous colors, and of course the little gloss of syrup drizzles in there just have me moving into my screen for a bite!

  4. lSpell

    I made this cake yesterday and subbed blueberries instead of figs…it was amazing!! I followed the instructions to the “t” and it turned out perfectly. I used Trader Joe’s almond flour (so much cheaper than Bob’s Red Mill). If there are any leftovers, it makes for a great coffee cake the next day.

    1. Julia Post author

      I’m so happy to hear you loved the cake and that TJ’s almond flour works too! I’m excited to try the cake with blueberries next time around. xo

  5. meg

    I knew I had to make this cake the minute I read “If this cake were a person, I’d marry the shit out of it.” Best line ever

    1. Julia Post author

      Hi Ozlem,

      Although I’ve never tested the recipe using dried figs, I don’t think it would turn out as well, because the fresh figs give quite a bit of moisture to the recipe. You could try it with dried figs and add a small amount of almond milk or coconut milk if you’re up for experimenting. Let me know how it works out! xo

  6. Renee

    Batter is delicious and I can’t wait to eat it…but, I think making this with a hand blender would be MUCH easier. Getting the batter out of the vitamix was horrendous

    1. Julia Post author

      That’s great feedback, Renee, thank you! I didn’t have an issue getting the batter out of my blender, but can definitely see how it would make more sense to prepare the batter in a mixing bowl. Appreciate the suggestion! 😀 xo

  7. Alene

    Can anything be subbed for the maple syrup? I dislike using so much of it because it’s so expensive. And would blanched almond flour work as well? I don’t usually buy almond meal, also because it’s so expensive. But I always have a bag of Costco almonds which I grind up in my Cuisinart if I need it for my gluten free recipes. I’ve compared what I do with commercial brands and my self ground almond flour is exactly the same. I’m sorry I sound so picky. I usually just avoid the recipes I don’t want to make, but this one sounded so good and looked so good in your pictures.

  8. Kylie

    Firstly this cake was so delicious – I agree that it really is the perfect cake. I am bias when it comes to Almond Extract but I do believe it wouldn’t be as good without it, it just adds that extra impact to the great flavour. I had just stewed my home grown figs before I saw this recipe so instead of freshly sliced figs I popped the freshly stewed fig on the top which still had some chunks so not totally processed. It was so damn good! Sad it’s already gone but for me, no wheat flour and the use of coconut oil and almond flour is a winner. Easy and quick to make – you can’t go wrong with this recipe. I am writing this one into my recipe book. Thanks Julia for posting. You have some great recipes so must try more.

  9. Ana

    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!

    1. Julia Post author

      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

  10. Kathy Nelson

    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.

  11. Sherri

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

    1. Julia Post author

      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 sweetness…it’s optional, not mandatory, so I leave the amount up to the reader 🙂 Hope you love the cake! xoxox


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