Gluten-Free Chocolate Cake with Mission Figs

Pockets of soft figs punctuate the tender crumb of this deeply chocolatey gluten-free cake smothered in creamy ganache. 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. If you’ve never baked gluten-free before, you can use measuring cups, but a kitchen scale makes quick and clean work of this two bowl stir-together loaf cake that’s great for everyday dessert and once-a-year celebrations too.

Makes 8-10 servings


Gluten-Free Chocolate Cake:

  • 1-2 teaspoons softened butter, for pan
  • ¼ cup + 1 tablespoon sunflower oil
  • ¾ cup (5 oz) packed light brown sugar
  • 2 large eggs
  • ½ cup + 2 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup (2 oz) Dutch-process cocoa powder
  • ½ cup (2 ¾ oz) sweet white rice flour
  • ¼ cup + 2 tablespoons (1 ½ oz) almond flour
  • ¼ cup (1 oz) gluten-free oat flour
  • 2 tablespoons (1/2 oz) tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (4 oz) coarsely chopped bittersweet chocolate (~70% cacao mass)
  • 1 cup (6 oz) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and coarsely chopped


  • ½ cup (2 oz) bittersweet chocolate (~70% cacao mass), finely chopped
  • 1/3 cup heavy cream 
  • Pinch fine sea salt
  • ½ teaspoon vanilla extract
  • Handful Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and sliced into rounds
  • Handful toasted sliced almonds, optional for decorating
  • Sprinkle of coarse pink salt or flaky sea salt, optional for sprinkling


  1. Position rack in center of oven and preheat to 350ºF. Butter a loaf pan and line on all sides with parchment paper. 
  2. 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. 
  3. Scrape batter into pan and bake until a toothpick inserted near center comes out with moist crumbs, 55-65 minutes. 
  4. Let gluten-free chocolate cake cool 15 minutes, then remove to a cooling rack to cool completely. 
  5. 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. 
  6. 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 gluten-free chocolate cake into slices using a large, sharp chef’s knife dipped in hot water and wiped clean between each cut. 
  7. Store gluten-free chocolate cake at room temperature for up to 1 day or refrigerate for up to 4 days. 

Recipe and photo by Alanna Taylor-Tobin

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!

Nutrition Information

amount per serving

  • Calories 340
  • Fat 15
  • Cholesterol 40
  • Sodium 270
  • Carbohydrates 47
  • Fiber 4
  • Protein 6
  • Calcium 99
  • Iron 4
  • Potassium 161