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A slice of almond flour cake decorated with cranberries and mint.
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5 from 4 votes

Gluten Free Almond Flour Cake with Figs

A healthy gluten free almond flour cake made perfect for the holidays with orange zest and chewy, sweet dried figs. This cake is perfect with my easy refined sugar free meringue frosting!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 216kcal


Honey Meringue Frosting

  • 4 egg whites
  • 1/3 cup honey
  • pinch sea salt


  • Preheat the oven to 300 degrees F.
  • Use coconut oil to grease 2 6 inch cake pans, or a 10 inch round cake pan. Dust the cake pans with arrowroot powder.
  • In a large mixing bowl, mix together almond flour, arrowroot, baking powder, soda, and salt.
  • In another bowl, mix together egg yolks, coconut oil, honey, almond milk, orange zest, and almond extract.
  • Beat egg whites until stiff.
  • Add the egg yolk mixture to the dry ingredients, and mix until no dry flour remains.
  • Gently fold in the egg whites and chopped figs until the whites are incorporated into the batter.
  • Add cake batter to the prepared pans, and bake for 50 minutes, until the cakes are fully set in the center. The cakes may appear done at 40 minutes, but continue baking for at least 50 minutes to ensure they aren't undercooked in the center.
  • Allow the cakes to fully cool before attempting to remove from the cake pans. The cakes are more fragile than traditional cakes, so I like to fully cool in the refrigerator before removing them and frosting them.
  • Serve this cake plain, or frost it with my refined sugar free meringue frosting.

Meringue Frosting

  • Fill a saucepan with 2-3 inches of water, and bring to a bowl over medium high heat.
  • In an oven safe glass bowl, add egg whites and honey, and place over the saucepan. 
  • Whisk the egg whites and honey constantly for 5-7 minutes until the mixture comes to 140 degrees. This step requires a thermometer. Not bring it up to temperature will result in a softer frosting.
  • Remove the heated egg white mixture from the stove, and place it in a mixing bowl. Beat in a stand mixer or with a hand mixer until stiff peaks have formed.
  • For best results, apply a "crumb coating" to cake by applying a very thin layer around the cake. Once that begins to set and dry, apply a thicker layer.



Calories: 216kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 247mg | Potassium: 141mg | Fiber: 3g | Sugar: 18g | Vitamin A: 105IU | Vitamin C: 2.2mg | Calcium: 87mg | Iron: 1.4mg