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Gluten Free Fig Cream Cake

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.
Prep Time20 minutes
Total Time42 minutes
Servings: 16

Equipment

  • Cake Pan
  • Electric Mixer
  • Mixing Bowls

Ingredients

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
  • cups granulated white sugar
  • 4 egg white at room temperature
  • 1 teaspoons vanilla
  • cup unsweetened coconut milk
  • cup coconut cream

Coconut Whip Cream Frosting

  • 1 1/2 cups coconut whipped cream. I used So delicious dairy free whipped cream

Topping

  • 1/4 cup shelled pistachio chopped
  • 12 figs halved
  • about 1 tablespoon organic honey

Instructions

  • 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.

Notes

Store covered in the refrigerator for up five days.