Cakes & Slices Desserts gluten free Healthy Baking

Gluten Free Fig & Honey Cake

Fresh figs are at their best at the moment, they are in season right now here in Australia so I jumped at the opportunity to indulge in these bite size deliciousness. Oh how I have missed them, admittedly store-bought are no comparison to my Nonno's homegrown variety but seriously nothing ever is.

Fresh figs, Oh how I have missed them, admittedly store-bought are no comparison to my Nonno's homegrown variety but seriously nothing ever is.

I sourced some from my local fruit shop as flying to Sydney might not seem feasible to collect some from his garden though with the price of them in store it was very tempting let me tell you. Not sure if it is just an Italian obsession but these fruits just tantalize the taste buds like no other.


Perfectly enjoyable on their own, though I did decide why not experiment and make a tea cake with these beauties whilst they are at their best.  We have all used the dried kind before but fresh figs in baking is a whole new ball game, on another level on enjoyment. The sweetness they contribute is perfect when making desserts without added sugar, it gives the sweetness in a natural form. Pairing with another favourable natural sweetener thank god for the bees the purest kind, raw honey of course. They are truly made to go together like mac and cheese, gin and tonic, like bacon and eggs well you get where I am going here.

The cake turned out a treat. I substituted the flours to make it gluten-free and can I just say when I turned it out I was so pleased. This moist teacake  (I hate to use that word but that's the best way to describe it) sweet and delicate, Oh and the  smell of the figs and honey filled the whole kitchen.

I was in fig heaven.

If you are a fig lover this is one cake worth making. Served warm with melted honey drizzled over the top. You can add a dollop of fresh whipped cream or natural yoghurt to top things off.




  • Servings: "10"
  • Print



3 fresh figs 2 extra to serve

3 eggs

3/4 cup almond milk or milk of choice

1/3 cup coconut oil  melted or olive oil

1 tsp vanilla extract

1/2 cup pure honey plus 2 tbsp extra to drizzle

3/4 cup desiccated coconut

2/3 cup buckwheat flour

1/2 cup almond meal

2 tsp GF baking powder


  1. Preheat oven to 160'C. Grease a bundt tin or 20cm round cake tin
  2. Combine eggs, milk, vanilla, oil and honey and whisk to combine
  3. Finely chop the 3 whole figs  including skin and add them to the mixture
  4. Add the remaining dry ingredients to the mixture and mix well to combine
  5. Pour into the prepared cake tin and bake for 45-50mins or until the skewer comes out clean. Leave in the tin for 10mins before turning out onto a wire rack.
  6. Melt the extra honey and drizzle over the cake before serving
  7. Enjoy warm with the extra fresh figs and a dollop of whipped cream or natural yoghurt




Hello I’m Caz, founder of Green Leaf Living Australia. I live in the coastal city of the Gold Coast in Queensland. Living a naturally healthy lifestyle has been my focus and passion for many years. Here I share my experiences and knowledge with you, hoping to benefit your life in someway. Whether it be by trying one of the delicious food recipes, learning about herbs and how to use them. Traditional remedies, detoxifying your home and replicating a DIY non- toxic natural product for body and home. Using essentials oils to compliment your life or just listening to some wellness tips that help me live a more mindful and balanced life. Follow along with me as I share my love of all things food, health and wellbeing as I keep things real, honest and simple.

1 comment on “Gluten Free Fig & Honey Cake

  1. The cakes looks so moist and yum! I can never resist fresh figs – always have to buy a bunch whenever I see them in the supermarket. 😄

    Liked by 1 person

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