These Fig Cake with Coconut Vanilla Glaze are moist, delicious gluten free and paleo. They are truly little gems, exactly what you expect from a cake; moist, sweet and with substantial flavor.
I had a birthday last month and I got a new i-pad from my hubby. Of course, I may have hinted that I would like one, but there was one small problem with me wishing for this i-pad. He got me one for Christmas and I returned it because I didn’t think I would use it. Let’s just say it doesn’t happen often, but…. I was wrong. I love the darn thing. My newest evening addiction is Flipboard, which is a social network magazine that allows me to “flip” through their social-networking feeds and feeds from websites and flip what I like into my own little magazines (like Pinterest on steroids) Instead of just pictures like Pinterest you get the whole article.
I have a CrossFit magazine where I am constantly flipping it tips and tricks for me to remember and go back and look at if needed. I have a gardening magazine with inspirational photos and ideas. Of course, I have a drool-worthy recipe magazine where I flip in awesome photos of beautiful food and recipes that I find inspirational. Where am I going with all this?
I came across Kitchen Konfidence Fig Cake with Vanilla Gaze recipe and I was drooling. Only problem his recipe had the stuff that I am trying to avoid, the grain, sugar, and milk. So, I sat down and wrote up my grain free, dairy free (yes I know there is butter) and sugar-free version. I made the recipe one night when my hubby was out at a fundraiser, so he came home to a house smelling A*M*A*Z*I*N*G and a wife who was asleep.
Here is the thing living in a house with a food blogger, you never, I repeat NEVER eat anything until you have confirmed that photos have been snapped. He didn’t follow the ‘I live with a food blogger rule’ because he snagged himself a cake. I woke up down a cake. He is a lucky man that I am so forgiving and that there were 5 left, his defense was they just smelled too damn good. He also said they were the best cakes I have made this fall.
I hope you enjoy these cakes they truly are special.
Note* I used arrowroot in the glaze because I prefer it as a thickener in liquid, but tapioca flour will work just as well.
- 1 ¼ cup almond flour
- 2/3 cup + 2 tablespoons tapioca flour
- 1/3 + 1 tablespoon coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup honey
- 1 1/2 cups full fat coconut milk
- 2 eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 6 ripe fresh figs, stems removed and chopped
- 3/4 cup coconut sugar
- 1 tablespoon arrowroot or tapioca flour
- 1 tablespoon coconut milk, plus more as needed
- 1 teaspoon vanilla extract
- 1/2 cup toasted almonds, chopped
- Preheat an oven to 350°F, and place a rack in the middle of the oven. Grease a mini bundt cake pan with non-stick cooking spray, and set aside.
- Add flours, baking powder, baking soda, sea salt, and cinnamon to a large bowl, whisking to combine.
- Add coconut milk, honey, eggs, butter, vanilla extract and almond extract to a small bowl, whisking to combine.
- Pour the coconut milk mixture into the bowl with the dry ingredients, and stir just until combined.
- Stir in the chopped figs. Divide the batter between the 6 wells of the mini cake pan and bake until the tops of the cakes are lightly golden about 25-28 minutes.
- Transfer the pan to a wire rack, and let cook for 10 minutes.
- To make the glaze, whisk together the coconut sugar, arrowroot, coconut milk and vanilla until smooth and pourable, Add a little more coconut milk if the mixture seems to thick. Should be shiny and slightly thick for drizzling.
- Once the cakes are cool, drizzle each cake with vanilla glaze. Start in the middle, and let the glaze run down the sides. Then sprinkle each cake with chopped toasted almonds.