Are you craving something sweet and looking for a simple recipe that doesn’t take a ton of time and ingredients? Then this quick and easy gluten free cake with figs is for you! Made 100% gluten-free, dairy-free and naturally sweetened. The cake is topped off with figs but you can swap it for any fruit that you like! The cake comes together in just 35 minutes from start to finish and make the perfect post dinner dessert, snack or breakfast!
Last night I was making this baked salmon in foil with vegetables (which by the way is one of favorite weeknight dinners). Since my oven was already preheated I decided to whip up some dessert! I grabbed ingredients I had on hand and that’s how this quick and east gluten free cake was created! I couldn’t wait to share it with you so I got up this morning to quickly shoot it and write a recipe!
WHAT YOU NEED TO MAKE THIS QUICK AND EASY CAKE
Gluten-free flour blend. I love using this gluten-free flour mix. You can also use regular flour!
Eggs
Lemon
That’s it!! Plus the whole recipe has only 4 easy steps!
I love fresh figs so much and I fish they were available all year long. Or at least a little longer. Fresh figs are perfectly sweet, and the combination of crunchy seeds and soft flesh is my favorite. They taste perfect by itself, as a snack with crackers and goat cheese or in savory recipes. If you don’t have figs on hand, you can totally substitute with pretty much any fruits! Halved strawberries, blueberries or peaches would be great in this gluten-free cake recipe. For this cake, I used this 9 inch tart pan, but if you want the cake to be a little thicker I would suggest 8 inch pan!
To finish off, you can sprinkle powdered birch xylitol or regular powder sugar to make the whole cake look even prettier! My favorite way is to place birch xylitol in a blender and blend until smooth and powdery! I like to keep a jar in my pantry for when I need it. Need more sweetness? Drizzle the cake with some honey!
Let me know if you make this quick and easy gluten free cake with figs yourself! I love hearing from you! Use the hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
1 1/2 cup gluten-free flour (I used Bob's Red Mill 1:1) 2 eggs 1/4 cup honey 1/3 cup extra virgin olive oil 1 tsp pure vanilla extract lemon zest from one small lemon 1 1/2 tbsp lemon juice 3/4 tsp baking soda pinch of pink salt powdered birch xylitol to sprinkle (optional)
Ingredients
Instructions