This article first appeared on Cotter Crunch.
Almond Flour Loaf Cake with Honey Roasted Figs is moist and sweet, and ALMOST too pretty to eat! This loaf cake recipe makes a paleo and gluten free cake that is perfect for a healthier dessert or brunch treat! The best part about this loaf cake is that is has no refined sugars because it’s sweetened with honey – nature’s candy!
These posts make me happy (and hungry). Passion and heart and all things GOOD in the world. I know I’ve mentioned this before, but I want to say it again. THANK YOU for letting me share this space with you and share my heart for gluten free eating. It’s a delight and JOY and today I’m extra delighted to be partnering with World Vision. HEART IS FULL! BELLY IS soon to be full! Best of BOTH WORLD, am I right? Yes.
Let’s chat about how this almond loaf cake recipe came about.
How to make naturally sweetened desserts
One of my favorite parts of creating recipes is finding healthy ways to stay clear of refined sugars and sweeten them naturally instead. My natural sweeteners of choice are usually one of these:
- coconut sugar, like in my recipe for Coconut Sugar Cinnamon Cake Bites
- maple syrup, like in this Maple Almond Earl Grey Tea Loaf Cake (Vegan friendly)
- or HONEY, like in today’s recipe for almond flour loaf cake with honey roasted figs
Desserts made with honey are what I like to call NATURE’S CANDY! With an ingredient as naturally sweet as honey, who needs added sugar? Not me!
How to make honey roasted fig loaf cake
- Coat your fresh figs in a little butter or coconut oil and honey. Then roast in the oven, sliced!
- Now make your almond cake loaf…similar to my cinnamon bread, this cake is made with just almond flour and coconut flour and well, extra fig and honey mixed in!
- Bake, slice, drizzle with honey, serve.
Easy Almond Flour Loaf Cake with Honey Roasted Figs. Grain free, Paleo friendly.
- 8-10 fresh mission figs sliced in half Roasted with honey first
- 1-2 tbsp melted butter or oil and mix with 1-2 tbsp honey.
- pinch of cinnamon
- 2 cups fine blanched almond flour
(I use Bob’s Red Mill)
- 2 tbsp coconut flour
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/4 cup flax seed (ground)
- 5 eggs and 1 egg white whisked together
- 1.5 tsp apple cider vinegar
- 1/4 cup honey (extra for topping)
- 1/2 tsp vanilla
- 1.5 tbsp of clarified butter (melted) or naturally refined Coconut oil.
- optional sprinkle of raw sugar or coconut sugar
- Preheat oven to 400F. Line a pan 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 at 400F for 15 minutes. Remove and set aside.
- Next Reduce oven to 350F. Line an 8×4 bread pan with parchment paper at the bottom and grease the sides.
- In a large bowl, mix together your 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 your eggs and egg white. Then stir in your honey syrup, apple cider vinegar, 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 your greased loaf pan.
- layer half of your honey roasted figs on top. then fill the pan with the rest of the batter. Place remaining figs on top and an 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 . Optional, Cover with foil the remaining 5 minutes to prevent burn. (see notes for altitude baking. Remove from and oven.
- Cool and serve with honey drizzled on top or store in fridge, wrapped in foil.