Easy Recipe For Almond Flour Cake with Figs & Cardamom (Gluten-free, dairy-free + vegan option)


This recipe for almond flour cake with fresh figs is spiced with cardamom and comes with a wonderful coconut glaze! Flourless, dairy-free, refined sugar-free and gluten-free! Vegan Option included. 

This recipe for almond flour cake features fresh figs and hints of cardamom and orange!

Get ready to develop a full-blown obsession with cardamom. It will all start with this recipe for almond flour cake

The moist crumb and buttery texture, the hint of orange peel and warming spices, the sweet vanilla, and coconut icing. Hmmm! 

The cardamom will hit your tastebuds and will make you feel all cozy inside – the cake equivalent of a big soft blanket wrapping itself around you.

overhead shot of a gluten-free almond flour loaf cake topped with vegan coconut milk glaze

The beautiful colors in this almond flour cake will make you want to serve it at every special occasion. I mean anything topped with fresh figs is just a stunner, right? Minimal effort, maximum effect.

For this recipe for almond flour cake, I used a combination of gluten-free flours: organic brown rice flour and my favorite, Bob’s Red Mill Almond Flour. Don’t mess with that combo, cake wizards – there’s method behind the madness.  Almond flour provides moisture and balances out the dense texture of the rice flour. 

Almond Flour vs Almond Meal

A frequently asked question is what the main difference between almond flour and almond meal is. Let’s take a second to understand. Almond meal is usually made from ground almond with the skin while almond flour is made from those without skin. For my baking, I prefer to use almond flour in my gluten-free cakes and muffins because it’s finely ground and it gives them the baked goods the most delicious buttery texture. It’s also pretty high and protein and low in carbs, making it a healthy alternative to traditional baking flours.

a sliced loaf of gluten-free almond flour cake

Vegan Coconut Milk Icing

Shall we talk about the icing? That’s vegan coconut milk icing. Oh so good. You can make it with icing sugar or with swerve icing sugar to cut back on sugar. 

The icing gives this cake an extra flair and topped with fresh figs it makes it worthy of the fall holidays. That said, you can substitute any other nut milk.

If you haven’t tried baking with cardamom, I hope this easy almond flour cake recipe encourages you to give a chance. It’s the perfect sweet treat for fall and winter and I have a feeling you’re going to love it as much I do!

overhead shot of a sliced loaf of cardamom almond flour cake topped with fresh figs

Can this loaf cake recipe be made vegan? 

I made this with Chia Eggs instead of regular eggs once and it came out great!

Which oil shall I use for this almond flour cake recipe? 

Use whatever oil you typically bake with! Olive oil, sunflower oil, melted butter, coconut oil, etc. If you use coconut oil I would add it into the bowl last, rather than add it to the blender because it will solidify.

Can I use regular yogurt? 

I have not tested the recipe for almond flour cake with dairy yogurt so I can’t confirm if it works the same as non-dairy. Dairy is much more acidic so that could interfere with the leavening agents. 

More gluten-free cakes and bakes: 

Tips: 

  • Freshly ground cardamom tastes so much better than the bottled stuff. If using fresh cardamom would probably only use 1 teaspoon.
  • If you have a scale, use it for weighing your flours. 
  • I recommend you use aluminum-free baking powder to avoid that any off-taste.
  • This recipe needs almond flour in order to work so all oat or all rice flour will not work. It provides moisture and balances out the dense texture of the rice flour. 
  • Feel free to turn these into almond flour muffins. Just keep an eye on them around 20-25 mins to see if they are done. Muffins don’t take as long to cook as loaf cakes. 

Did you make and love this recipe for almond flour cake? Give it your review below! And make sure to share your creations by tagging me on Instagram!

a sliced loaf of flourless almond flour cake topped with fresh figs
5 from 1 vote
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Easy Recipe for Almond Flour Cake with Figs & Cardamom

This easy recipe for almond flour cake topped with fresh figs is so moist and spiced with cardamom and cinnamon! This easy sweet loaf cake comes with a wonderful coconut milk glaze! Flourless, dairy-free and gluten-free! Vegan Option included.  Make it for the holidays 
Course Breakfast, brunch, Dessert
Cuisine American
Keyword almond cake no flour, flourless almond cake, loaf cake with almond flour
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9
Calories 400 kcal
Author Kiki Johnson

Ingredients

  • 1 cup finely ground almond flour 100 g
  • 1 cup brown rice flour 135 g or oat flour
  • 1 1/2 teaspoons cardamom*
  • 1/4 tsp cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 pasture-raised eggs or chia eggs for vegan - 2 tbsp chia seeds + 6 tbsp more coconut milk
  • 3 tablespoons coconut milk
  • 1/2 cup non-dairy yogurt
  • 1/2 cup pure maple syrup
  • 1 tsp orange zest
  • 2 teaspoons vanilla extract
  • 3 tablespoons neutral-tasting oil I like this Chosen Blend for baking

Icing

  • 2 cups Powdered Sugar sifted
  • 6 tbsp coconut milk

Decoration

  • 4 fresh figs
  • 2 tbsp almond slivers

Instructions

  1. Preheat the oven to 350°F then lightly grease a loaf pan.
  2. In a large bowl, combine the almond flour brown rice flour, cardamom, baking powder, baking soda, and salt. Stir together then set aside.
  3. In a blender, combine the eggs, almond milk, yogurt, maple syrup, orange zest, vanilla extract, and oil. Blend on high for 30 seconds, until frothy. Alternatively, you can whisk the wet ingredients together by hand in a medium-size bowl.

  4. Pour the contents of the blender into the bowl with the dry ingredients. Using a spatula, fold the wet ingredients into the dry until just combined. Careful not to over-mix. Transfer the batter to the loaf pan then bake in the preheated oven for 35 minutes. Allow cooling for at least 15 minutes before removing from the pan. Top with icing, serve and enjoy!

  5. To make icing whisk together 1 cup organic powdered sugar with 1 tablespoon almond milk in a small bowl, until smooth. Add scrapings of one vanilla bean pod (or 1/2 teaspoon vanilla extract) and stir together. Pour over the top and allow it to set.

Icing

  1. Make the icing while the cake is either baking or cooling. Add the powdered sugar and coconut milk to a medium-sized bowl and whisk until combined and free of lumps. Pour icing over cake in whatever pattern you would like.

  2. Top the cake with fresh quartered figs and almond slivers 

Recipe Notes

*You may want to use less depending on how fresh your ground cardamom is. If it’s very fragrant, start with 1 teaspoon.

Tips : 

  • Freshly ground cardamom tastes so much better than the bottled stuff. If using fresh cardamom would probably only use 1 teaspoon.
  • If you have a scale, use it for weighing your flours. 
  • I recommend you use aluminum-free baking powder to avoid that any off-taste.
  • This recipe needs almond flour in order to work so all oat or all rice flour will not work. It provides moisture and balances out the dense texture of the rice flour. 


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