Almond Fig Gluten Free Coffee Cake

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Make gluten free coffee cake with California Dried Figs tumbling in the crumble. Save this recipe with your almond flour cake recipes collection.

Almond fig gluten free coffee cake is the perfect treat for family gatherings, or to pair with your weekend coffee. If you’ve ever made almond flour cake recipes, you know how almond flour is a great gluten-free substitute. This simple coffee cake is made with wholesome, natural ingredients, and it is absolutely delicious and decadent!

Make gluten free coffee cake with California Dried Figs tumbling in the crumble. Save this recipe with your almond flour cake recipes collection.

What Makes This Gluten Free Coffee Cake Extra Special

A tip when baking gluten-free is relying on almond flour cake recipes. You’ll find this gluten free coffee cake is deliciously fluffy and moist. It’s also packed with perfectly sweet Orchard Choice or Sun-Maid California Dried Figs in both the batter as well as on top in the cinnamon almond crumble. 

A Treat to Enjoy All Year Long

Using our California Dried figs for this recipe allows for it to be a treat that can be enjoyed any time of year! Think winter or summer holidays, weekend family gatherings, and wedding or baby showers! Everyone will love this cake, and you would never even know it is gluten free!

Make gluten free coffee cake with California Dried Figs tumbling in the crumble. Save this recipe with your almond flour cake recipes collection.
Pick Up Golden Dried Figs + Mission Dried Figs to Make This Coffee Cake

Almond Flour Cake Recipes

Almond flour is used as the base of this gluten free coffee cake for a higher fiber and higher protein option. Almond flour cake recipes rely on almond flour as a wonderful wheat-free flour alternative that keeps this cake gluten free and grain free, while creating a fluffy and moist texture. Tapioca starch is used as a gluten free and grain free alternative in the base as well, to add to the spongy texture of the cake. The two of these flours combined allow for a delicious cake, while being less processed and higher in fiber!

Go Natural with Sweeteners

For sweeteners, this cake uses coconut sugar, maple syrup, and the natural sweetness of California Dried Figs. Together, these natural ingredients allow this cake to be perfectly sweet without any refined sugar sugars or artificial sweeteners!

Fall for This Gluten Free Coffee Cake

The delicious dried figs combined with the cinnamon and maple flavor of this cake is absolutely perfect. This is a treat everyone will enjoy, and will be coming back for seconds!

Almond Fig Gluten Free Coffee Cake

Make gluten free coffee cake with California Dried Figs tumbling in the crumble. Save this recipe with your almond flour cake recipes collection.
Make gluten free coffee cake with California Dried Figs tumbling in the crumble. Save this recipe with your almond flour cake recipes collection.
Nutrition
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9

Ingredients

Gluten Free Coffee Cake

  • 3 tablespoons butter or ghee , melted
  • 3 large eggs
  • 1/3 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup plain or vanilla yogurt (dairy-free or regular will work)
  • 2 teaspoons vanilla extract
  • 2 cups fine almond flour
  • 1/4 cup tapioca starch
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup Orchard Choice® or Sun-Maid® California Dried Figs chopped

Fig Almond Crumble

  • 1/4 cup tapioca starch
  • 1/4 cup coconut flour
  • 1/3 cup coconut sugar
  • 2 tablespoons slivered almonds
  • 1 tablespoon cinnamon
  • Sea salt
  • 1 tablespoon maple syrup
  • 3 tablespoons butter or ghee , melted

Instructions

  • Preheat oven to 350°F and like an 8×8-inch baking pan with parchment paper.
  • In large bowl, whisk together the butter, eggs, coconut sugar, maple syrup, yogurt, and vanilla until smooth.
  • Stir in the remaining dry ingredients for the cake until a smooth batter forms.
  • Gently fold the chopped figs into the batter, setting aside a few to top the cake with (optional).
  • Pour the batter into the baking dish, then set aside while you prepare the crumble.
  • To make the crumble, whisk the tapioca starch, coconut flour, coconut sugar, slivered almonds, cinnamon, and sea salt together in a bowl with a fork, then use the fork to whisk in the maple syrup and melted butter.
  • Sprinkle the crumble over the top of the cake, then top with a few of the figs set aside (optional).
  • Bake for 28-30 minutes, until a toothpick comes out clean or with a dry crumb. Allow to cool for 5 minutes before transferring to a wire rack to cool until just slightly warm before slicing. 

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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