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Gluten Free Fresh Fig and Honey Olive Oil Cake

Fresh Fig and Honey Olive Oil Cake

This rich cake is a balance of sweet and savory, filled with fresh figs and topped with whipped Dairy Free honeyed ricotta.
5 from 1 vote
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Course: Dessert
Prep Time: 10 minutes
cooling time: 2 hours
Servings: 8

Equipment

  • Mixing Bowl
  • loaf pan or 9" cake pan

Ingredients

Fig Cake

  • 1 3/4 cups Gluten Free 1.1 flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp honey
  • 1 cup fresh figs, chopped
  • 1 cup sugar
  • 1 cup olive oil
  • 1/2 cup oat milk
  • 1 tsp kosher salt
  • 3 eggs

Honey Whipped Ricotta

  • 8 oz Dairy Free ricotta, room temperature
  • 1 cup powdered sugar
  • 1 tbsp honey
  • Sliced figs for topping

Instructions

Fig Cake

  • Preheat oven to 350 degrees.
  • Spray loaf pan or 9" cake pan with nonstick spray and set aside.
  • In a mixing bowl add the eggs, olive oil, honey, and sugar. Beat until frothy and sugar is mostly dissolved, approximately 5 minutes.
  • Add the figs and oat milk and mix until evenly distributed.
  • Add the dry ingredients and mix until just combined. Do not over mix.
  • Pour into your prepared cake or loaf pan. For a cake pan it should take 45-55 minutes. If baked in a loaf pan it should take 60-75 or until a toothpick comes out clean.
  • Allow to cool.

Honey Whipped Ricotta

  • Add the ricotta, honey, and powdered sugar to a bowl. Mix until fluffy and smooth.
  • Spread on the top of the fig cake and top with fresh figs if desired. Enjoy!
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