Description
Easy Almond Flour Loaf Cake with Honey Roasted Figs. Grain free, Dairy free friendly.
Ingredients
Units
Scale
- 8–10 fresh mission figs sliced in half – To roasted with honey first
- 1–2 Tablespoons melted butter or oil and mix with 1-2 Tablespoons honey
- pinch of cinnamon
- 2 cups fine blanched almond flour
(I use Bob’s Red Mill) - 2 Tablespoons coconut flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/4 cup flaxseed meal (ground)
- 5 eggs and 1 egg white whisked together
- 1 1/2 teaspoons apple cider vinegar
- 1/4 cup honey (extra for topping)
- 1/2 teaspoon pure vanilla extract
- 1 1/2 Tablespoons clarified butter (melted) or naturally refined Coconut oil
- optional sprinkle of raw sugar or coconut sugar
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or grease well. Set aside.
- Slice figs in half and brush honey butter mix on top of sliced figs. Sprinkle with cinnamon and place in oven to roast for 15 minutes. Remove and set aside.
- Next reduce oven to 350°F. Line an 8×4 bread pan with parchment paper at the bottom and grease the sides.
- In a large bowl, mix together the almond flour, coconut flour, salt, baking soda, and flaxseed meal. Feel free to mix in a pinch of spices like cinnamon or nutmeg.
- In another small bowl, whisk together the eggs and egg white. Then stir in apple cider vinegar, honey, vanilla and melted butter or oil (1.5 to 2 tbsp).
- Combine the wet ingredients and dry ingredients into one bowl. Gently mix or beat together in stand mixer or hand held mixer. Be sure to remove any clumps that might have occurred from the almond flour or coconut flour.
- Pour half the batter into a the greased loaf pan.
- Layer half of the honey roasted figs on top of batter, then fill the pan with the rest of the loaf batter. Place remaining figs on top and any extra honey/butter mix left from the pan. Sprinkle with raw sugar and place in the oven for 30-35 minutes, or until a toothpick inserted into center of loaf comes out clean . If needed, cover with foil the remaining 5 minutes to prevent burn. (see notes for altitude baking.)
- Remove from oven. Let cool and serve with honey drizzled on top. Store leftovers in fridge, wrapped in foil.
Notes
- My loaf cake took around 35 minutes to bake at altitude.
- Vegan butter or refined coconut oil will also work to substitute real butter if needed.
- Prep Time: 20
- Cook Time: 35
- Category: dessert/breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 138
- Sugar: 16.5 g
- Sodium: 286.3 mg
- Fat: 5.8 g
- Saturated Fat: 2.9 g
- Carbohydrates: 19.6 g
- Fiber: 2.7 g
- Protein: 2.6 g
- Cholesterol: 25.8 mg
