Gluten-Free Fig Cake
This amazing fig cake recipe is gluten-free, dairy-free, and refined sugar-free BUT it doesn't sacrifice any flavor or texture. Light, fluffy, tender, and delicious!
Servings 8 slices
Preheat the oven to 375ºF. Spray a 9" cake pan with cooking spray, then line it with parchment paper (this will prevent excessive browning and sticking).
Trim the stem off the tops of the figs and slice them in half. Set aside.
Beat together the olive oil, honey and eggs. Whisk in the dry ingredients until you have a smooth batter.
Pour the batter into the prepared pan.
Arrange the figs on top of the cake, inside face up. Whatever pattern you want is fine!
Pop the cake in the oven for 25 - 30 minutes, until its golden brown and cooked through (use the cake tester method to check). If it starts to brown too quickly on top, cover it with foil.
Remove the cake from the pan then let it cool completely. Slice and serve!
Serving: 1slice | Calories: 275kcal | Carbohydrates: 27g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 99mg | Potassium: 221mg | Fiber: 4g | Sugar: 20g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg