Pockets of soft figs punctuate the tender crumb of this deeply chocolatey gluten free cake smothered in creamy ganache. You don’t have to be gluten free to enjoy this moist cake—you’ll never guess it’s gluten-free! Store the flours in the freezer and that makes it easy to bake this gluten free chocolate cake recipe whenever you get the urge, since most of the other ingredients are staples that you might already have in your pantry. While you can use measuring cups to portion out the ingredients, if you have a kitchen scale, this is a two bowl kind of loaf cake. and one that everyone can enjoy. Chocolate and California Figs from Blue Ribbon Orchard Choice and Sun-Maid are natural partners to pair in baking and this is a cake you don’t want to miss!
Figgy Gluten Free Chocolate Cake Recipe
Gluten Free Chocolate Cake
- 1-2 teaspoons softened butter, for pan
- 1/4 cup + 1 tablespoon sunflower oil
- 3/4 cup (5 oz) packed light brown sugar
- 2 large eggs
- 1/2 cup + 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup (2 oz) Dutch-process cocoa powder
- 1/2 cup (2 3/4 oz) sweet white rice flour
- 1/4 cup + 2 tablespoons (1 1/2 oz) almond flour
- 1/4 cup (1 oz) gluten free oat flour
- 2 tablespoons (1/2 oz) tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (4 oz) coarsely chopped bittersweet chocolate (~70% cocoa mass)
- 1 cup (6 oz) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and coarsely chopped
- 1/2 cup (2 oz) bittersweet chocolate (~70% cocoa mass)
- 1/3 cup heavy cream
- Pinch fine sea salt
- 1/2 teaspoon vanilla extract
- Handful Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and sliced into rounds
- Handful toasted sliced almonds, optional
- Sprinkle coarse pink salt or flaky sea salt, optional
Position rack in center of oven and preheat to 350ºF. Butter a loaf pan and line on all sides with parchment paper.
In a large bowl, whisk together oil, brown sugar, eggs, buttermilk, and vanilla. In a medium bowl, sift together cocoa, sweet rice flour, almond flour, oat flour, tapioca flour, baking powder, baking soda, and sea salt, adding back anything that gets caught in sifter. Stir flour mixture into egg mixture until combined. Stir in chocolate and figs.
Scrape batter into pan and bake until a toothpick inserted near center comes out with moist crumbs, 55-65 minutes.
Let cake cool 15 minutes, then remove to a cooling rack to cool completely.
To make ganache, heat cream in small saucepan to a simmer. Place chocolate in small heatproof bowl and pour hot cream over. Let sit 1 minute, then add salt and vanilla and whisk smooth.
Let ganache sit until thickened slightly, 20-30 minutes, then pour over cake. Let sit until ganache is mostly set, 10-20 minutes, then decorate top with sliced figs, almonds, and coarse salt. Cut cake into slices using a large, sharp chef’s knife dipped in hot water and wiped clean between each cut.
Store cake at room temperature for up to 1 day or refrigerate for up to 4 days.
Recipe and photos by Alanna Taylor-Tobin