Gluten Free Chocolate Fig Cake

Gluten Free Chocolate Fig Cake |

^ ^ ^Look at it! Doesn’t this just kill you softly?

There is something called bliss and it lives inside this cake.

There’s so much about this cake that you need to know. There’s so much about this cake that you need to eat.
Way back when I posted my Chocolate Beet Cake, a French woman left a comment saying she baked the cake and loved it, but she used less coconut sugar than the recipe called for because in France, they prefer their cakes less sweet than we do here in ‘merica. Little alarm bells went off in my noggin when I read her comment because I also prefer my sweets less sweet. Sweet, but not…sweet.

Because figs are wonderful to use as natural sweeteners, I added no sugar at all to this recipe and let the figs be the only source of sweetness.  The cake came out marvelously – the French would LOVE it.

It’s rich, you get the little fig seeds so it’s like you’re eating a fig newton cake (which I love) and it’s far from too sweet.  For those who will be serving this cake to guests, I would suggest adding some form of sugar (coconut sugar, date sugar or agave would keep it natural) because not everyone will enjoy a non-sweet cake.

I know. You’re rolling your eyes and looking at me like, “Julia, that cake is raw.” And it’s not. I promise, it’s not! It’s just stupid moist and delicious. And pudding-y!

Gluten Free Chocolate Fig Cake |

I love using different oils in my cooking instead of sticking to plain jane olive oil.  For this recipe, I used almond oil, which does not taste like almonds at all and is great for cooking at high temperatures.

This recipe includes coconut flour and brown rice flour, which results in a dense, rich cake. If you prefer fluffier cakes and feel like experimenting, you can use 4 eggs instead of 2 and cut back on the almond milk. The nature of the coconut flour beast is it requires more eggs than regular flour in order to get it to a fluffy consistency.

This is your get-out-of-scrambled-eggs-free pass. Seriously. Eat it for breakfast.

Gluten Free Chocolate Fig Cake |

Gluten Free Chocolate Fig Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Julia



  1. Preheat the oven to 375 degrees F.
  2. Cut the figs in half, place them cut-side up on a baking sheet and roast them for 15 to 20 minutes, until they’re soft and juices are running out.
  3. Remove figs from the oven and allow them to cool (to speed up this process, put them in a bowl and stick them in the freezer/refrigerator just until they’re lukewarm or cold).
  4. Add the figs and the coconut milk to a blender and blend until smooth.
  5. In a mixing bowl, combine the blended figs/milks with the eggs, almond oil and vanilla paste. Mix until smooth.
  6. Add the flours, cacao powder, baking powder and salt to the wet mixture and stir just until combined.
  7. Preheat the oven to 350 degrees F.
  8. Pour the cake batter into a well-oiled 8” cake pan.
  9. Bake for 40 to 45 minutes or until cake tests clean.

Recipe Notes

*you can replace the almond oil with canola, grapeseed, coconut, or olive oil
**you can also use regular cocoa powder
For a sweeter cake, add 1/4 cup of coconut sugar or date sugar, or 2 tablespoons of agave nectar

More gluten free chocolate cake recipes:

Chocolate, Chestnut and Amaretti Cake from Cannelle et Vanille

Celebration Fudge Cake – Vegan, Heart Healthy, and Gluten Free from Eat Healthy

Donna Hay’s Melt-and-Mix Gluten-Free Chocolate Cake from Bake for Happy Kids

Gluten-Free Chocolate Cake from Sweetly Raw

Gluten-Free Chocolate Cake from Pine Cone Camp

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    1. Julia Post author

      Thanks Alexis! Roasted figs are my favorite thing in the world right now! Must eat as many as possible before they go out of season! 🙂

  1. Julie

    My niece, who happens to turn 25 today, just landed in the hospital last weekend and they discovered that she has Celiac disease. Her sister asked me for blogs with gluten-free recipes, so I sent her to your blog, This will be perfect for them! I hope you have a good weekend, my dear. P.S. I got a hard math problem and I had to think. Now I need a nap.

    1. Julia Post author

      Oh no! Sorry to hear about your niece! I actually don’t know anyone with Celiac’s and I hear it can be debilitating 🙁 I hope she feels better soon and let her know she can email me any time if she has questions on gf baking/cooking or needs some ideas.

      Captchas can be ridiculously tough. Multiplication? division? Oh please, let me get my calculator! 😉

      1. Julie

        Thank you! I’ll let her know. Her only downside is that she lives in Barcelona (please, where are the violins of sorrow when we need them??), and I don’t think that she has an oven. I’m not clear on that. Frankly, we are pretty relieved that it’s Celiac, considering our family history. She was very sick, though. I think she’s doing better, thankfully.

  2. Erin @ Texanerin Baking

    This looks amazing! Love the pudding-y-ness of it all. 🙂

    Such pretty pictures!

    And yeah… use the recommended amount of sugar in a regular American recipe in Europe and the first words you’ll hear are, “Too sweet.” At least here in Germany. I want to kick them when they say that. At least say it in a nicer way. “It’s delicious but a bit too sweet for my liking.”

    See. Not difficult! 😉

    (sorry for my rant!)

    1. Julia Post author

      Aww! Yeah, I can see how the whole thing could get irritating. Thankfully, the person who mentioned the sweetness thing was really, well, sweet…and not overbearing, so that was fortunate 😉 Good luck with the un-sweet-cake-folk 😉

  3. Tieghan

    Oh man, you are killing me with this!! Please or please will you send me some figs?? I cannot find them anywhere! UGH!!

    This is so stunning, so gorgeous and so elegant. I love that is is not super sweet and and very natural. Sounds perfect to me!!

  4. Aurélie

    I’ve just recently discovered your blog and I love it.
    I like my chocolate cake dense so this sounds just perfect! Also, roasted figs? ummm
    I’ve never seen cooking almond oil before, I need to find some!

  5. Vimala

    I want to make this using almond flour, what would you recommend for consistency?
    Should I still use 6 eggs, maybe 1/2 cup of almond milk (instead of 1 cup) + 1/2 cup of almond flour + 1/2 cup of coconut flour?

    Thanks again for sharing reciple

    1. Julia Post author

      That’s a great question! Here’s what I would venture to guess: 4 eggs, 1/2 cup coconut flour, 3/4 to 1 cup almond flour, 1/2 to 3/4 cup almond milk. The rest of the portions I’d leave the same (but remember to add additional sweetener if you want it sweet!!). You want the consistency of the batter to be thick but still pour-able. Let me know what you end up doing and how it turns out, I’m super curious!!

      1. Twinkle

        This looks like a wonderful recipe! I will be trying this for Valentine’s Day with almond & coconut flours. Thank you for the potential conversions and I hope to post my feedback this week.

  6. Nina

    hi I’m going to make this cake today. but I just want to clarify is that 1/2 cup rice flour or 1 to 2 cups rice flour? sorry just looks a bit confusing. thanks so much 🙂

  7. Amy S

    Hi Julia,
    Just discovered your site and have spent the weekend trying your recipes. Loved the Coconut Sweet Potato cookies and Banana Bread Baked Oatmeal!
    I have a fig tree and a bunch of figs I needed to use up so I tried this recipe. Unfortunately it didn’t turn out 🙁 I tried the batter and it wasn’t just not sweet, it was salty. Is 1/2 tsp salt right? I ended up adding 4 Tbs maple syrup to the mixture and it still turned out salty. The texture was lovely and once we added cream it was edible but not amazing… any ideas? Was the almond milk supposed to be sweetened?
    Thanks, Amy

    1. Julia Post author

      Hi Amy, I’m so glad you liked the sweet potato cookies and oatmeal, and am sorry the fig cake didn’t turn out! As I mentioned in the post, the recipe was not meant to be very sweet. When I made the cake, it was rich with a creamy texture with the fig seeds studded throughout, which I enjoyed but I can definitely see how it’s not for everyone. The figs I used were large and very ripe – was this the case for your figs? The almond milk I used was unsweetened. In order to sweeten up the recipe, you could add cane sugar, date sugar, coconut sugar, or sweetener of choice. I would avoid using too much maple syrup or agave, since the syrup will change the consistency of the cake. Definitely let me know if you try making it again, and what adjustments you make! Thanks so much for the feedback! 🙂

  8. Shirin

    Hi Julia! I’m excited to try this recipe this weekend. Do you think it will work with dried figs? Or do you feel it’s important to use only fresh figs? Thanks in advance for your input!

    1. Julia Post author

      Hi Shirin! I’m so happy you’re interested in making the cake! Since fresh figs have so much juice to them, I wouldn’t recommend using dried figs, as it will change the moisture content of the cake. If you’re up for experimenting with the portion of liquid in order to get the cake to the right fudgey/cakey consistency, I’d say go for it! I’d just blend the figs up into the batter nice and well. As an alternative, you could try the recipe using fresh dates, but again, you’d need to adjust the amount of liquid you add. Hope this helps and let me know if it turns out!

  9. Debbie

    How much almond milk is needed? I couldn’t seem to find the amount.

    Any substitutions for coconut milk or the two flours? Another type of milk or regular flour, perhaps? I’m not 100% sure I can find them at my grocery store.

    Thank you! Cake looks great! I’ve already put up a ton of fig preserves, so I’m ready to use figs for some baking now. : )

    1. Julia Post author

      Hi Debbie, my apologies for the confusion on the almond milk – I had updated the ingredient list, but not the instructions. The recipe only calls for coconut milk. With that said, you could replace the coconut milk with regular whole milk (perhaps even buttermilk, though I can’t be sure). There is no good replacement for coconut flour, as it really works completely differently from all other flours. oat flour can be substituted for rice flour. If you’re looking to bake a cake using regular all-purpose flour, I would recommend using a completely different recipe, as you would need to adjust the liquid to accommodate the flour substitution. Hope this helps!

  10. Sunni

    This looks wonderful! There’s lots of figs around at my local markets now, so I have been wanting to make a fig cake for a while and two friends have birthdays coming up…

  11. Jessica

    This was delicious. I used plump dried figs (probably double the quantity) and topped it with a dark chocolate/coconut milk ganach.

  12. Oriane

    Hello, what would be the weight of the figs ? I saw in a comment your figs were very large, but I don’t know how my figs qualify and I know that the “official” average weight for fruits and vegetables tends to be higher in the US than here in France. Also a weight for the roasted fig would help to know if I’m not evaporating too much water from them, but that’s a lot to ask (although figs are in season now 😉 ). Thank you 🙂


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