Fig, Almond & Honey Cake

A simple and beautiful cake that will please young and old...Autumn on a plate. 



Gluten and Dairy-Free


  • 2 cups ground almonds
  • 3 free-range eggs
  • 1/3 cup coconut oil, melted
  • 1/3 cup honey
  • 1 Tbspn lemon zest
  • 1 tsp baking soda
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • ~4-5 fresh figs, each figs sliced into rounds



  1. Pre-heat the oven to 160°C and line a cake tin with baking paper.
  2. Place all of the ingredients, except figs, into a food processor and process until well combined and smooth. Pour the mixture into the prepared cake tin and place sliced fig rounds evenly over the cake batter.
  3. Bake for around 40 minutes or until golden and cooked through (when a skewer comes out clean).
  4. Remove from the oven and leave to cool completely before removing from the tin and placing onto a plate.
  5. Serve with freshly whipped cream, thick Greek yoghurt or for dairy-free a dollop of coconut cream or coconut yoghurt.
  6. Enjoy!


1 comment

Jenny Cross

Could you make this with dried figs, out of season, do you think? It sounds yummy!

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