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.
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.
The first pint that didn’t cost more than a plane ticket to Italy itself therefore made its 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.
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.
If you’ve only explored using ricotta in savory recipes (like my go to ricotta pasta with lemon) I highly encourage you to try baking with it too!
It’s also incredible when used as the base for dessert dips like this whipped pumpkin ricotta dip in place of a more traditional ingredient like yogurt.
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.
Love this ricotta almond fig cake recipe?
Try other fig recipes like Fig and Orange Oat Bread, Goat Cheese Sweet Potato Noodles with Caramelized Figs or, Chocolate Covered Figs.
Ricotta Almond Fig Cake
- 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
- Preheat oven to 350 degrees. Line a 9×9 or similar baking pan with parchment paper and set aside.
- Combine the almond and cashew meals with the cinnamon, baking powder, baking soda and cardamom in a large bowl.
- Stir the chopped figs, maple syrup and boiling water together in a small bowl and let sit for 5 minutes.
- Combine the ricotta, milk, eggs, coconut oil, vanilla bean paste and almond extract together in a medium bowl and whisk until smooth.
- Add the fig mixture to the large bowl with the dry ingredients.
- Pour the wet ingredients into the large bowl as well and mix until everything is thoroughly combined.
- Transfer the batter to the parchment lined baking pan and spread evenly into the corners.
- Press the quartered figs into the top of the batter.
- Bake for 30-35 minutes until middle of the cake is set.
- 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.
- Garnish with powdered sugar if desired before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.