American•healthy

Easy Gluten-free Fig Cake

Made with fresh figs, this easy gluten-free fig cake recipe is a one-bowl recipe that results in a moist and tender cake.

Ingredients

Quantities are shown as originally provided.

1 cup Fresh Ripe Figs (finely chopped) ((I used a combination of black mission figs and brown turkey figs))
2 Eggs
1/2 cup Extra virgin olive oil
3/4 cup Granulated sugar
1 cup Gluten-free all purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Cardamom
2 tsp Pure vanilla extract

1
To start off, preheat the oven to 350 degrees.
2
After that, wash and chop up the figs into tiny pieces. The smaller the pieces, the better. You could also just mash the figs using a fork.
3
Then, add the oil, the eggs (the egg whites and the egg yolks), and the vanilla extract to a large bowl or medium bowl. Using a whisk or spoon, mix these wet ingredients together well.
4
After that, add the gluten-free flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cardamom to the bowl.
5
Using the whisk, mix the ingredients together well. At this point, the batter will be thick.
6
Then add the finely chopped figs to the thick batter. Using a spatula, fold the figs into the batter well. As the figs are mixed in, the batter will loosen up and be less thick.
7
Line a 9-inch baking pan with parchment paper.
8
Pour the batter into the parchment-lined baking tray and bake. If you want to, you can also add in a few slices of figs. However, it has been my experience that the large fig pieces will sink to the bottom.
9
Bake at 350 degree Fahrenheit for 30 minutes or until the cake is golden and puffy and cooked through.
10
Let cool and enjoy either plain or with a lemon drizzle that can be made by mixing together 2 tsps of lemon juice and 1/4 cup of powdered sugar and mixing these two ingredients well.