This gluten free fig cake is an easy gluten free dessert that puffs up like a soufflé. The yummy fresh figs help keep this lemon yogurt cake moist and delicious. If you are looking for a new cake recipe, you are going to love this cake!
If you love desserts, you will want to check out all of my yummy Gluten Free Dessert Recipes :-).
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 Life, Love Food blog. It was simple. It was beautiful.... and my photos just can't do this incredible cake justice.
You are going to love how easy this gluten free version of this fig cake and lemon yogurt cake recipe is to make! It is almost like a souffle :-).
Yogurt cakes like this tend to be a lot like a soufflé. This cake rises up high while baking then falls as they cool. When you make this lemon yogurt cake recipe, I highly advise using a springform pan so the cake doesn't overflow your baking dish!
Check out this easy Gluten Free Cranberry Orange Yogurt Cake, which is very similar.
Why this recipe is great:
This cake is simple, yet elegant and it seems to just melt in your mouth. Fresh figs are the star, but this cake will taste delicious with so many kinds of fresh fruit.
This yogurt cake recipe is easy to make but has a few steps. I took pictures of many of the steps so you could see how the steps come together.
What you need to make this cake:
- Gluten free flour blend - I assume most will work in this recipe as you are only using 3 tablespoons. You do want to make sure your blend contains Xanthan gum.
- Orange blossom water - You can find this at stores like Whole Foods. You can also make your own by using one drop of orange extract in 2 teaspoons of water.
- Figs - I highly recommend you do not use dried figs. Since figs are only in season a couple of short months, I recommend using another fresh fruit if you can't find figs.
- Yogurt - I like to use plain Greek yogurt in this recipe. You can use regular yogurt, but you will want to use the plain unflavored.
Recipe step by step directions:
Step 1: Add the egg whites to a large bowl. Use an electric mixer to whip the egg whites into stiff peaks. Here the meringue is gently blended with the yogurt batter.
Step 2: In a bowl, beat the egg yolk and sugar together. Slowly add in the gluten free flour yogurt, lemon, and the rest of the ingredients.
Step 3: Gently fold the batter into the meringue mixture.
This is what your batter should look like when the meringue and batter are blended. Your fresh fig cake is getting close to ready!
Step 4: Add the lemon yogurt cake batter into a greased springform pan. Press the fig halves into the batter.
Step 5: Bake at 350º F for about 50 minutes.
If you love this cake, you will want to check out another family favorite cake which is 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 :-).
Expert Tips and Recipe FAQ:
I like to use a springform pan to bake this yogurt cake. It is much easier given the soufflé style of this cake.
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 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 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
Gluten Free Fig and Yogurt Cake
- 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
- 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 ½ 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.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, 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 1 teaspoon.
- If you can't find orange blossom water, you can use a couple of drops of orange oil or extract in 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.
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