This Gluten Free Fig Cream Cake is a gorgeous, sweet salute to the beginning of fall. Coconut cream is layered between three perfectly light and moist egg white cake. Then topped with fresh seasonal figs, crumbled pistachio and a drizzle of golden honey.
Ahh, Fall is upon us.
Or so the calendar tells me so, but the thermostat says nuh-uh, cause it is reading 89°. Nasty thermostat!
Before I fill my counters will fall apples, cause I can’t wait to make the trip to the orchard! I have been grabbing up the last of the season figs. Walking down the isle at the Cleveland farmers market, almost every vendor had figs on sale. I couldn’t help myself and came home with more figs than one woman should buy at a farmers market. So what does a girl do when she has too many figs?
She makes a cake!
WHY YOU WANT TO MAKE THIS GLUTEN FREE FIG CREAM CAKE.
Guess what? I know what you are thinking? Does it taste as good as it looks? You bet ya’ bottom dollar! The combination of dense cake, light whipped cream, figs, salty pistachio, and honey makes every bite you take will make you a very, very happy person!
Gluten Free Fig Cream Cake
- 2 cups Gluten Free All Purpose Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup one stick unsalted butter, at room temperature
- 1¾ cups granulated white sugar
- 4 egg white at room temperature
- 1 teaspoons vanilla
- ⅔ cup unsweetened coconut milk
- ⅔ cup coconut cream
Coconut Whip Cream Frosting
- 1 1/2 cups coconut whipped cream. I used So delicious dairy free whipped cream
- 1/4 cup shelled pistachio chopped
- 12 figs halved
- about 1 tablespoon organic honey
Preheat oven to 350°F. Grease three 9” cake pans with coconut oil and line bottom of each pan with parchment paper round.
Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
Using an electric mixer cream together butter and sugar on medium speed.
Add egg whites and vanilla and beat for about 30 seconds.
Reduce speed to low, and add flour mixture, milk, and coconut cream. Beat until combined.
Beat on high for an additional 30 seconds.
Divide the batter evenly between the pans.
Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.
Place one layer of cake on cake stand and top with 1/2 cup of whipped cream, gently spread to the edges of the top of cake.
Top with second cake, top second cake with an additional 1/2 cup of whipped cream, gently spread to edges and top with final cake. Add the final 1/2 cup of whipped cream, more if you desire and spread to the edges.
Top with sliced figs, in a circular pattern. Continuing the spiral pattern until you reach the center of the circle. I finished the center with an uncut fig. Sprinkle pistachio over top and drizzle with honey.
Cut a slice and enjoy.
Store covered in the refrigerator for up five days.