Ricotta Almond Fig Cake

Made with almond and cashew flours, this gluten free fig cake is infused with almond extract and kept super moist thanks to ricotta. It’s subtle sweetness makes it perfect for breakfast or an afternoon snack.

There are a handful of recipes on here (like this paleo strawberry almond galette and these Christmas morning muffins to name a couple) that no matter what words I write or how perfect the pictures are, trying to accurately convey the flavors, taste, texture or experience of eating it is just impossible.

Made with almond and cashew flours, this gluten free fig cake is infused with almond extract and kept super moist thanks to ricotta. It's subtle sweetness makes it perfect for breakfast or an afternoon snack.

This ricotta almond fig cake is one of those recipes.

When figs make their way onto the summer scene, I feel a sense of giddiness that’s almost embarrassing. It’s a fruit, Gina, get a hold of yourself.

But figs embody this mid-late summer perfection that makes me feel like I live a way more exotic, European life than suburban New York actually affords. When a pint of them is in my hands, I can imagine I’m sitting cafe side somewhere in Italy with an afternoon espresso in front of me listening to the beautiful cadence of the Italian language being thrown around by locals while I pick up every tenth word or so and pretend to know what’s going on.

They’re just such a romantic, transportive fruit.

Gluten Free Ricotta Almond Fig Cake is the perfect summer breakfast or afternoon snack.

The first pint that didn’t cost more than a plane ticket to Italy itself therefore made it’s way into my shopping cart as grand ideas swirled around in my head.

The outcome became this gluten free ricotta almond fig cake. It’s tempting to call it a breakfast or snack cake even. Light and fluffy, moist and not overly sweet, it lends itself very well to either of those meals alongside a cup of coffee or tea. That said, a scoop of melting vanilla ice cream for a more decadent dessert would do it no disservice either.

Enjoy a slice of this Ricotta Almond Fig Cake with your morning cup of coffee.

This is where words will fail me; the almond extract and ricotta do something indescribable in this cake. The aroma that fills the house from the almond extract as it bakes is just magical. Its strong perfume permeates the cake and pairs so incredibly well with the figs. The ricotta keeps the entire cake light, fluffy and so perfectly moist. Pairing it with the denser almond and cashew meal really does wonders for the texture.

Almond and cashew flours make this Ricotta Almond Fig Cake the perfect summery gluten free treat!

When I think of summer desserts, a slice of this fig cake (or this basil nectarine upside down cake) epitomizes perfection. Simplistic, whole food ingredients showcasing the best the season has to offer, not sure it gets much better than that.

Serves 12     adjust servings

Ricotta Almond Fig Cake

Cook Time 30 min Prep Time
Preparation 15 min Cook Time
Total Time 45 mins Total Time

Made with almond and cashew flours, this gluten free fig cake is infused with almond extract and kept super moist thanks to ricotta. It's subtle sweetness makes it perfect for breakfast or an afternoon snack.

Ingredients

  • 1 cup almond meal
  • 1/2 cup cashew meal
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cardamom
  • 1/2 cup chopped dried figs (dates or raisins will work just as well)
  • 1 tablespoon maple syrup
  • 2 tablespoons boiling water
  • 1 cup ricotta
  • 1/4 cup unsweetened non-dairy milk (I used macadamia nut milk but almond, cashew or any other nut milk will work)
  • 2 eggs
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon almond extract
  • 3-4 figs, quartered

Instructions

  1. Preheat oven to 350 degrees. Line a 9x9 or similar baking pan with parchment paper and set aside.
  2. Combine the almond and cashew meals with the cinnamon, baking powder, baking soda and cardamom in a large bowl.
  3. Stir the chopped figs, maple syrup and boiling water together in a small bowl and let sit for 5 minutes.
  4. Combine the ricotta, milk, eggs, coconut oil, vanilla bean paste and almond extract together in a medium bowl and whisk until smooth.
  5. Add the fig mixture to the large bowl with the dry ingredients.
  6. Pour the wet ingredients into the large bowl as well and mix until everything is thoroughly combined.
  7. Transfer the batter to the parchment lined baking pan and spread evenly into the corners.
  8. Press the quartered figs into the top of the batter.
  9. Bake for 30-35 minutes until middle of the cake is set.
  10. Remove from oven and using the sides of the parchment, pull the cake out of the pan and transfer to a wire rack to cool completely before slicing.
  11. Garnish with powdered sugar if desired before serving.


Items used in this recipe:

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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

24 Comments

  1. Liz @ Floating Kitchen

    Girl! This is figgy perfection. Definitely worthy of breakfast, snack AND dessert. So obsessed with figs right now, but I definitely wish they didn’t cost so much. Especially because I could just eat a whole pint in about 10 seconds!

    Reply
  2. amanda paa

    Figs are so difficult to get around here, so when I do, I scoop them and savor, like you. They are such a unique fruit! I can only imagine how soft this cake is with the ricotta + almond flour combo. Yum.

    Reply
  3. Danae @ Recipe Runner

    I have a ridiculous obsession with fresh figs when I see them in the store. I’m that person that also puts all of the best looking ones plus a couple extras in my container because when I’m pay $5 for them, I’m getting the best. This cake looks so tender! I love the flours, ricotta, almond extract and of course the figs!

    Reply
  4. Lisa @ Wine & Glue

    I totally have to make this for my dad, a second generation Italian immigrant. When I was growing up he had a fig tree in his Wisconsin garden and every fall he would dig up the entire root ball and bury it!! That way it would make it through the winter and we would get figs in the summer. They are absolutely amazing and this cake would be packed with nostalgia for him :)

    Reply
    1. Running to the Kitchen Post author

      My grandparents had a fig tree as well and seeing them every season always brings such nostalgia for me too!

      Reply
  5. Kristen

    Fresh figs are like a drug to me! I love them so much and with the almonds and ricotta–I know this recipe is killer good!

    Reply
  6. Renee

    I’m seriously considering trying gluten-free foods because my digestive system seem to have gone out-of-whack. I’m glad there are recipes like this that shows gluten-free can be delicious.

    Reply
    1. Running to the Kitchen Post author

      I’m not GF but eat GF often, there are SO many delicious things that are either naturally GF or, like this cake, easily made GF. Definitely worth a shot, you won’t even feel like you’re sacrificing!

      Reply
  7. Ashley

    Since I’m allergic to diary but can tolerate local organic kefirs, yogurts and ghee do you think I could substitute I thick Greek yogurt or kefir in place of the ricotta for comparable results? Thanks!

    Reply
  8. Michal

    Hi Gina, This cake was one of the best cakes I’ve had in a long while. A real treat! Hard to believe there’s just one tablespoon of maple syrup in it :) Will definitely try to make with some plums or nectarines. Thanks!

    Reply
    1. Running to the Kitchen Post author

      So glad you liked it! Definitely one of my favorites this time of the year :) Bet it would be great with plums/nectarines or any stone fruit for that matter!

      Reply

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