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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.
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5 from 3 votes

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Servings: 9
Calories: 393kcal

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 8x8-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. 

Nutrition

Calories: 393kcal | Carbohydrates: 42g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 372mg | Potassium: 184mg | Fiber: 6g | Sugar: 23g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg