Back to Blog
round cake topped with sliced figs

Paleo Almond Flour Fig Cake

breakfast dairy-free desserts gluten-free grain-free paleo Jun 24, 2022

Figs are now in season, and we are doing our happy dance! It’s time to make our famous Paleo Almond Flour Fig Cake!

If you like or love figs, then read on. If you don’t, then read on, as this recipe can use almost any summer or fall fruit. 

While dried figs are available throughout the year, fresh figs are only available in the late summer and for a very short period of time. We encourage you to hit up your local farmer’s market to sample the different varieties of figs.



The most common types of figs include:

  • Adriatic: with pale green skin and bright red flesh, these figs are sometimes available as green-and-white striped
  • Black Mission: dark purple/black skin and very sweet flesh. Like all figs, they are very delicate and best consumed when soft to the touch
  • Brown Turkey: lighter brown skinned than Mission figs and less sweet flesh
  • Calmyrna: slightly larger in size and darker green than the Adriatic figs, these have a distinctively nutty flavor, which is why they pairs well with nuts
  • Kadota: light green skin and less sweet in flavor, these figs are best consumed cooked (broil or sauté), which will intensify their flavor and sweetness

Figs have a number of health benefits. They are rich in fiber, potassium, and calcium, which makes them important to include in nutrition plans that help lower blood pressure and cholesterol as well as improve bone health. For more information of figs, check out this article from The Spruce Eats and The World's Healthiest Food.

Now, onto the recipe. Being that we love to bake and we really want each bite to not only be delicious, but nutritious as well, we created this almond flour cake. The cake itself is moist and dense with a beautiful crumb texture. Consider the cake a blank slate. You can change the flavor profile by adding different extracts (vanilla, almond) or essential oils (orange, lemon, lavender), and swapping out the fruit on top.

And even better, this cake is so nutritious and low in sugar, that it can be eaten for breakfast! What?! Seriously – it’s a dessert that doubles as a totally healthy breakfast! Woot woot!

Of course, it’s grain-free and dairy-free, so it’s perfect for anyone with those dietary restrictions. It’s not nut-free and we have not tried making this with cassava flour or any other type of nut-free, gluten-free flour combo.