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 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.
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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.
Ingredients
Chocolate-Almond Cake
- 3 cups almond flour 295g
- 1/4 cup cocoa powder 23g
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup coconut oil* solid form, but slightly softened
- 3/4 cup coconut sugar
- 3 large eggs room temperature
- 1/2 cup unsweetened almond milk room temperature
- 1 teaspoon pure vanilla extract
- 1/4 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
- 1/2 teaspoon pure vanilla extract
Instructions
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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.
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In a medium bowl, combine almond flour, cocoa powder, salt, and baking powder. Whisk well to combine and set aside.
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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.
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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.
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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.
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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.
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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.
Recipe 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.
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!
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
Such a lovely recipe! Love the figs and the cream on it! Thanks fo the recipe, Tessa!
Thanks so much, Natalia! I’m so glad. :) My husband, who is not so into sweets, loves this cake! Have a wonderful weekend. xo
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!
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
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!
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
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!
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!!
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.
They certainly shake you up a bit (no pun intended!!). :)
Thank you, Nicole! xoxo
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!
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
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
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
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!
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.
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!
Just to clarify, 1 tablespoon ground flax + 3 tablespoons water per “flax egg”. :)