Gluten-Free Fig Olive Oil Cake (Paleo)

Olive oil brings a hint of fruitiness to this easy gluten-free fig cake made with almond flour that's ready in under an hour.

I have to admit, I’m not much of a cake maker.  You won’t find me baking or frosting a multi-layered behemoth very often. The cakes I prefer to bake are far simpler.  I’m talking about rustic cakes, the kind you don’t need to break out the stand mixer for or dirty every bowl in your kitchen, the kind that goes well with a cup of tea in the afternoon or even better for breakfast the following day.

This gluten-free fig cake is one of those laid-back cakes, a one bowl affair that goes from counter to oven in less than fifteen minutes and from there to a cooling rack in about thirty.  So for less than an hour’s worth of time invested, you’re rewarded with a wonderful snacking cake with a tender crumb and the lovely fruity flavor of olive oil and figs.

It’s a simple cake at its core, rich like a pound cake but not as heavy, easy like a quick bread but more presentable.  Almond flour and olive oil keep the cake satisfyingly soft and tender and along with a few fresh figs give it a distinct Mediterranean feel.

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Lemon - Both lemon juice and zest gives the cake a fresh flavor.
• Honey - Use your favorite honey preferably something light and floral.
• Olive Oil - Use an extra-virgin olive oil with a fruity finish. Using olive oil instead of butter or another kind of oil gives the cake a subtle but complex flavor that’s fruity and peppery and really quite nice when paired with sweet figs. 
• Eggs - Eggs give the cake body and lift. You'll need 2 large eggs.
• Almond Flour - Use a blanched almond flour not almond meal.
• Baking Powder - Use a grain-free baking powder to keep the cake paleo and grain-free.
• Fresh Figs - Use any variety you'd like. The figs are layered on top of the cake before going into the oven and get nice and soft, sinking slightly into the almond batter as they bake.

How to Make a Fig Olive Oil Cake:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

This paleo fig cake is easy to make, only one bowl and one pan needed!

1. You'll start by whisking together the lemon juice, lemon zest, honey, olive oil, eggs and salt in a large bowl. Add the almond flour and baking powder and whisk again until combined.
2. Next pour the batter into a prepared 8-inch pan and top with the sliced figs before bake for about 35 minutes, until the top is golden and center is set. Transfer the cake to a rack and let cool.

Out of the oven the cake is enticingly golden brown around the edges and glistening with jammy figs.  I usually eat mine plain but you could also serve it with a drizzle of honey across the top or a dollop of yogurt or coconut cream on the side if you’d like.

Enjoy!

More Easy Gluten-Free Cakes:

• Cherry Almond Cake
• Chocolate Torte
• Blueberry Coffee Cake