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a sliced loaf of flourless almond flour cake topped with fresh figs

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.