This gluten free fig cake recipe is an easy gluten free dessert to make. It puffs up like a soufflé and has that same creamy texture. The yummy fresh figs help keep this lemon yogurt cake moist and delicious. If you are looking for a bakery-quality cake recipe, you will love this cake!
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Sometimes, a dessert is so beautiful that it just takes your breath away.
That is how I felt when I saw this Turkish Fig and Yogurt Cake made by Valeria at the Life, Love Food blog. It was simple and beautiful, and my photos just can’t do this incredible cake justice.
Yogurt cakes like this tend to be a lot like a soufflé. This cake rises up high while baking and then falls as it cools. You will also love this gluten free lemon yogurt cake recipe. It is almost like a souffle :-).
For this recipe, I used the tiny figs from our fig tree. If you don’t have an abundance of figs, you can find them at any farmer’s market or grocery store in the summer when they are in season. You can use any type of ripe figs, including black mission figs, cotton candy figs, and brown turkey.
Why we love this gluten free fig cake:
- This cake is simple yet elegant. If you are a fig lover, it is a must-make recipe!
- One of my favorite things about this delicious cake is how similar it is to a soufflé.
- Fresh figs are the star during fig season, but this gluten free fig cake will taste delicious with so many kinds of fresh fruit.
- You can make this cake in a springform cheesecake pan or a 9-inch cake pan.
- This gluten-free fig cake tastes incredible when you’re drinking your morning coffee.
This was absolutely delicious reminded me of some the cakes that I tried whilst living in Greece especially with the figs. I will be making it again very soon.”
cerys, blog comment
If you love desserts, you will want to check out all of my yummy Gluten Free Dessert Recipes :-).
Allergen Information:
This delicious cake recipe is gluten-free, nut-free, soy-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I assume most will work in this recipe as you are only using three tablespoons. I used King Arthur Measure for Measure. You do want to make sure your blend contains Xanthan gum.
- Sugar – Use white sugar, not brown sugar.
- Orange Blossom Water – You can find this at stores like Whole Foods. You can also make homemade orange blossom water by using one drop of orange extract in 2 teaspoons of water. Feel free to include orange zest, too!
- Figs – I highly recommend you do not use dried figs. Since figs are only in season for a couple of short months, I recommend using another fresh fruit if you can’t find figs.
- Eggs – Use large eggs.
- Yogurt – I like to use plain Greek yogurt in this recipe. You can use regular yogurt, but you will want to use plain unflavored.
- Lemon Juice – Fresh or bottled lemon juice is fine.
Figs have such a short season. You can substitute any fruit if you can’t find figs. For fall flavors, you can adapt this gluten free fig cake recipe into this Gluten Free Cranberry Orange Yogurt Cake.
Step-By-Step Photos and Directions:
Step 1: Preheat the oven to 350º F, and be sure the oven rack is in the middle position. Take your eggs and carefully separate the egg whites from the yolks. Place the egg whites into a large
Use an electric mixer to whip the egg whites into stiff peaks. Start on low speed and gradually increase the speed to high. It will take 2-4 minutes. You can also use a standing mixer with a whisk attachment.
Step 2: In a medium bowl, beat the egg yolk and sugar together at medium speed. Slowly add the wet and dry ingredients, including the gluten free flour mixture, yogurt, orange blossom water, and lemon.
Step 3: Gently fold the batter into the meringue mixture with a rubber spatula. You will notice this is a thick batter. Stir and move the batter carefully so you don’t pop the air bubbles that were whipped into the cake.
This is what your batter should look like when the meringue and batter are blended. Your fresh fig cake is getting close to being ready!
Step 4: Spray the pan with cooking spray to prevent sticking. Gently pour batter into the greased springform pan. You can also use a 9-inch cake tin or bundt pan, but note using a bundt pan will affect the baking time.
Cut the figs in halves or fig quarters. Press the cut figs into the batter on top of the cake. Be sure the cake batter does not cover some of the figs.
👀 Sandi Says: I highly advise using a springform pan so the cake doesn’t overflow your baking dish! Place a pan under the springform pan to prevent any leaks.
Step 5: Bake at 350º F for about 50 minutes. Remove the cake to a wire rack to cool the cake.
If you love this cake, you will want to check out another family favorite cake: this Gluten Free French Apple Cake recipe!
This cake can certainly puff up like a souffle. (And it sinks like one as well!) I didn’t get that fabulous puffy souffle cake photograph, but this cake still looks pretty awesome :-).
Frequently Asked Questions:
I like to bake this yogurt cake in a springform pan. It is much easier, given its soufflé style.
I have not tested this recipe with dairy-free ingredients, but I suspect it would work well with a dairy-free yogurt.
You can definitely use different fruits. Fresh figs are available only a short time each year. Try strawberries, blackberries, apples, and pears next.
The top of your fig cake will be slightly golden when it is done baking. The cake will slowly fall once you remove it from the oven.
This fig cake will keep fresh for up to 4 days in an air-tight container.
More Delicious Gluten Free Cakes:
- Gluten Free Lemon Bundt Cake
- Gluten Free Champagne Cupcakes
- Easy Gluten Free Chocolate Cake
- Gluten Free Honey Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Fig and Yogurt Cake
Equipment
- Mixing bowls
Ingredients
- 4 large eggs
- ½ cup organic sugar
- 3 tablespoons gluten free flour blend * see note
- 1 ½ cups plain Greek yogurt
- ½ teaspoon lemon grated zest
- ½ teaspoon lemon juice
- 1 ½ teaspoons orange blossom water * see note
- 7 large figs washed and halved
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Instructions
- Preheat oven to 350º F.
- Lightly rub a spring form pan with butter.
- In a large bowl, beat the egg yolk with the sugar.
- Add in the gluten free flour, one tablespoon at a time.
- Mix in the yogurt and lemon zest.
- Add in the orange blossom water. If you can’t find this, you can do what I did. Add 1/2 teaspoon orange extract and 1 teaspoon of water.
- With an electric mixer, beat egg whites until they are still and come to stiff points.
- Gently blend the meringue mixture into the batter.
- Pour into spring form pan and lay fig sections on top.
- Bake for 50 minutes, or until top is browned.
- Let the cake cool before serving.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Authentic Foods Multi Blend. That doesn’t mean others will not work. I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add one teaspoon.
- If you can’t find orange blossom water, you can use a couple of drops of orange oil or extract in the water. Most grocery stores like Whole Foods should carry it, as does Amazon.
- I have not tested this recipe with dairy-free yogurt, but I suspect it would work fine.
- I do not recommend using dried figs. If it isn’t fig season, use fresh strawberries or another fruit.
- This cake will keep up to 4 days in an air-tight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older September 2016 post with more detailed directions.
This was really good! But I realised I had lemon juice still on the bench when the cake went into the oven – I should have added it with the zest, or with the orange blossom, which
do you think?
Hi Matt, they should go in with the wet ingredients. I am glad you loved it. I am jealous you have fresh figs at this time of year.
Thank you so much for the recipe. I haven’t cooked anything with figs before, but I fall in love with this cake. It is totally gorgeous.
You are very welcome Sam. I know figs have a short season so feel free to use other fruits like strawberries or raspberries if you can’t find figs.
Hi there, this looks amazing! Sadly figs are not in season right now in New Zealand – do you think plums would also work as a substitute? I know you have an upside-down plum cake, but I liked the sound of the soufflé-like texture of this one.
Hi Sarah, stone fruit would work beautifully in this recipe, or you can use berries 🙂
Can I make this with regular all-purpose flour? What are some substitutes for the brand you proposed?
That is tough for me to answer Monica, I have been gluten free for over 10 years and I really don’t recall what it is like to bake with regular gluten flour. All I can say is give it a try, but again, I have not tested it.
I love figs so this cake is amazing! I made it yesterday using my own homegrown brown turkey figs; used about 12 of them as they were smaller than the ones from the store. I also didn’t have any orange extract or orange water. I used lemon extract and I did have a tangerine; grated some rind of that too. Great texture; sort of like a souffle cake. Tasted fantastic; similar but even better than cheesecake.
I love that you were able to adapt this with what you had on hand. Thank you so much for your kind note 🙂
Will rose water diluted with water taste good with this? I just have other recipies and uses for rosewater so i wouldn’t have to go buy orange blossom water. I can’t imagine it being terrible, but you never know if someone’s tried it already and knows!
I am not sure Tallise. One option I read online is to soak orange peel in water for 6 hours, or overnight to get the flavor. If you try rose water, please let us know how it turns out 🙂
Thank you Lacy 🙂