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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Chocolate-Almond Cake (Gluten-Free, Dairy-Free)

    Published: Sep 8, 2016 · Modified: May 14, 2021 by Tessa · This post may contain affiliate links · 20 Comments

    Jump to Recipe Print Recipe

    This moist and flavorful Chocolate-Almond Cake with Honey-Glazed Figs is a gluten-free and dairy-free treat highlighting late summer's sweet figs.

    Chocolate-Almond Cake with Honey-Glazed Figs (gluten-free, dairy-free)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.

    Chocolate-Almond Cake with Honey-Glazed Figs (gluten-free, dairy-free)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.

    Chocolate-Almond Cake with Honey-Glazed Figs (gluten-free, dairy-free)

    Chocolate-Almond Cake with Honey-Glazed Figs recipe (gluten-free, dairy-free)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.

    Chocolate-Almond Cake with Honey-Glazed Figs (gluten-free, dairy-free)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.

    Chocolate-Almond Cake with Honey-Glazed Figs recipe (gluten-free, dairy-free)Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!

    Chocolate-Almond Cake with Honey-Glazed Figs (Gluten-Free, Dairy-Free)

    This moist and flavorful Chocolate-Almond Cake with Honey-Glazed Figs is a gluten-free and dairy-free treat highlighting late summer's sweet figs. I recommend using tiger figs for their berry sweetness, but any figs will do.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 8 servings
    Calories: 590kcal
    Author: Tessa

    Ingredients

    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

    Coconut Whipped 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

    Instructions

    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.

    Notes

    *I like to use Crisco Organic Coconut Oil due to it's low coconut flavor. If you don't want to taste the coconut, you can use refined coconut oil.
    Cake adapted from Flourless.

    Nutrition

    Calories: 590kcal | Carbohydrates: 45g | Protein: 12g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 257mg | Potassium: 230mg | Fiber: 7g | Sugar: 30g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

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    Comments

    1. Wina Burnama

      September 19, 2016 at 1:06 pm

      This looks amazing and I am about to try this recipe!
      I want to ask if you have any suggestions for substituting eggs… My son absolutely cannot have dairy, eggs, and nuts.

      Reply
      • Tessa

        September 21, 2016 at 12:45 pm

        Thank you, Wina! You could try using flax eggs, using 1 tablespoon ground flaxseeds with 3 tablespoons warm water. Let them sit and "gel" for a few minutes before incorporating into the recipe. You could also try using the Ener-G egg replacer that you can find at the grocery store. I haven't tried either of these but would love to know if it worked well for you!

        Reply
        • Tessa

          September 21, 2016 at 12:50 pm

          Just to clarify, 1 tablespoon ground flax + 3 tablespoons water per "flax egg". :)

    2. Aysegul

      September 18, 2016 at 5:00 pm

      Oh man... Earthquake sounds so SO scary. I am glad you are doing well. I experienced a very powerful one many years ago and to this day it has been the scariest day of my life.
      I am loving this chocolate almond cake Tessa. Topped off with those figs, it looks amazing. I wish I could have a slice right now.
      Gorgeous photos, as always.
      Cheers!

      Reply
    3. Nina

      September 14, 2016 at 3:33 pm

      This looks incredibly tasty and I like that the recipe is so straightforward without to many special ingredients (that I sometimes see in gluten free baking). Lovely! x

      Reply
      • Tessa

        September 15, 2016 at 9:27 pm

        Thank you, Nina!! Yes, I am with you! I love it when a gf baked good can come together so simply and still tastes good. xo

        Reply
    4. Sarah

      September 12, 2016 at 9:14 pm

      Oh my gosh - I would probably cry if I deleted my photos from an entire shoot! I'm sending my condolences for that! But on the upside, there are worse problems to have than having THREE of this delicious looking cake;) Gorgeous! And now I need to get my hands on some tiger figs!

      Reply
      • Tessa

        September 15, 2016 at 9:14 pm

        I was SO close to tears. Instead I just ate my feelings with the third cake. ;) But for real, no idea how I did that!! xoxo

        Reply
    5. Nicole @ Young, Broke and Hungry

      September 12, 2016 at 11:23 am

      Born and raised in California, I'm used to earthquakes but that doesn't mean I'm not terrified of them. Whenever I feel the slightest tremor I want to jump under the bed and duck for cover.

      I can totally see this beautiful cake soothing my nerves.

      Reply
      • Tessa

        September 15, 2016 at 9:11 pm

        They certainly shake you up a bit (no pun intended!!). :)
        Thank you, Nicole! xoxo

        Reply
    6. traci | VanillaAndBean

      September 12, 2016 at 7:41 am

      Oh my, Tessa! What an odd occurrence. I've lived in the PNW for 15 years and have only mildly felt one earthquake. I guess it's not all bad. After-all, you had this cake x3! Love the almond meal and cocoa with such a sublime crumb! I find that cocoa masks the flavor of coconut oil - unrefined. I use unrefined for everything and only detect the flavor if it's used with maybe one or two other ingredients (a rare occasion). Gorgeous cake and beautiful presentation, Tessa!

      Reply
      • Tessa

        September 15, 2016 at 8:56 pm

        The earthquake was the strangest thing! We've felt little ones when in Oklahoma visiting my husband's family, but nothing like this!
        You are so right! Cocoa powder does mask the coconut flavor. I use unrefined all the time too and always find it so interesting how the coconut flavor can differ from brand to brand. Thank you, Traci!!

        Reply
    7. Abby @ Heart of a Baker

      September 09, 2016 at 11:25 am

      Gah, I heard about this and couldn't believe it! Also, how frustrating is it to do through the whole baking/photographing process, only to have to do it AGAIN?! I'm going to nab some figs next time I'm at the store, this cake is perfect!

      Reply
      • Tessa

        September 09, 2016 at 7:47 pm

        I know! I had thought the dogs were getting into something in the kitchen. Nope! Haha. Oh gosh, definitely past the frustration level, mainly because I kept running out of ingredients! Hope you are able to grab some more figs before they disappear. <3 <3 <3

        Reply
    8. Mary Ann | The Beach House Kitchen

      September 09, 2016 at 7:29 am

      Oh no! An earthquake?! And three times making this cake? I think I would have enjoyed eating this one three times in a row though! I love baking with almond flour. I adore the honey glazed figs and whipped coconut cream on top!

      Reply
      • Tessa

        September 09, 2016 at 7:45 pm

        Isn't that so crazy? It was the weirdest thing. Haha, if I have to make something three times then cake in not such a bad deal. ;) I really love baking with almond flour too - it just works so very well in gf baking! Thanks, Mary Ann! xoxo

        Reply
    9. Natalia

      September 09, 2016 at 3:41 am

      5 stars
      Such a lovely recipe! Love the figs and the cream on it! Thanks fo the recipe, Tessa!

      Reply
      • Tessa

        September 09, 2016 at 7:43 pm

        Thanks so much, Natalia! I'm so glad. :) My husband, who is not so into sweets, loves this cake! Have a wonderful weekend. xo

        Reply
    10. Jess @Nourished by Nutrition

      September 09, 2016 at 3:32 am

      I think you can definitely blame the earthquake for this mishap! I'm from St. Louis so we experienced the earthquake too. It's happen before here but it's always so startling! Anyways, this cake looks wonderful. I love the combination of flavors. I hope I can get my hands on some tiger figs before they're gone!

      Reply
      • Tessa

        September 09, 2016 at 7:42 pm

        Haha, I'm just going to stick with that. That is right - I had forgotten you are in STL! I didn't realize you guys had felt it there too. I know there is the occasional earthquake on that side of the state due to the New Madrid fault line, but can't believe something in Oklahoma could be felt so far. Geez!
        Thank you so much Jess - I hope you can find some tiger figs, they are just delicious with this cake. xoxo

        Reply

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