I awoke to an earthquake on Saturday morning. To be honest, I was not aware as to why I felt like I was shaking uncontrollably in bed or why things were rattling in the kitchen. Once fully up and awake, we discovered via Facebook that an earthquake had rocked Oklahoma, and that very same earthquake had made its way on up to Kansas City.
Earthquakes are not something we experience in these parts. Tornados, yes. Snowstorms, yes. Hot and humid summers, yes. Earthquakes, ehh, not so much. I’d like to blame the earthquake for the reason why I spent an afternoon taking photos of this chocolate-almond cake with honey-glazed figs and then promptly (and accidentally) deleted them all. That was, after all, the second attempt at photographing this cake. And thanks to the earthquake (aka my missing brain), I found myself baking a third cake to photograph.
The good news about all of this is the fact that it solidified my love for this chocolate-almond cake and its perfectly moist crumb. Using only a combination of almond flour and cocoa powder, the batter is simple. A bit of almond extract helps enhance the flavor, and the honey glazed figs add a lovely jammy sweetness.
In these photos I used brown turkey figs, but in the first two iterations of photographs I used tiger figs. My preference and recommendation is to use tiger figs with this cake, but if your local market or store is out (like mine was) brown turkey will work in a pinch. Tiger figs’ berry-like sweetness are accentuated by the honey and are one excellent match for the almond-chocolate cake.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- Chocolate-Almond Cake:
- 3 cups almond flour (295g)
- ¼ cup cocoa powder (23g)
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup coconut oil* (solid form, but slightly softened)
- ¾ cup coconut sugar
- 3 large eggs, room temperature
- ½ cup unsweetened almond milk, room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- Honey Glazed Figs:
- 10-12 tiger figs (or brown turkey), halved
- 3 tablespoons honey
- Whipped Coconut Cream:
- 1-14 oz coconut cream (or 2-13.5oz cans full fat coconut milk, refrigerated overnight)
- 1 tablespoon honey or more to taste
- ½ teaspoon pure vanilla extract
- For the cake: Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9-inch springform cake pan. Line the bottom with parchment paper and then grease the paper.
- In a medium bowl, combine almond flour, cocoa powder, salt, and baking powder. Whisk well to combine and set aside.
- In a large bowl, cream the coconut oil and coconut sugar with an electric mixer at medium-high speed until fluffy. Add one egg at a time, mixing after each, followed by the almond milk, vanilla extract, and almond extract. Beat until incorporated.
- Add the dry ingredients to the wet and beat until blended. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes or until a toothpick comes out clean. Remove from oven and place on a wire rack and allow to cool completely. Once cool, remove sides and transfer to a serving plate.
- For the figs: While the cake is cooling, switch the oven to the High broil setting. Rack should be in center. Line a baking sheet with parchment paper and place figs skin side down. Drizzle the honey over figs and broil for 4 minutes. Watch in the last minute or so to ensure they do not burn. Remove from oven and allow to cool.
- For the coconut cream: Place coconut cream in a medium bowl and beat until you have a whipped consistency. Add honey and vanilla extract. Beat again to incorporate.
- Assembly: Spread the coconut whipped cream on top of cooled cake, leaving about an inch around the perimeter. Pile the glazed figs on top. Cut slices and gently remove to dessert plates. Store remaining cake in the refrigerator in an airtight container.
Cake adapted from Flourless.