Gluten Free Fig Cake

A simple sponge cake topped with fresh figs and raspberries.


7 Figs halved
15 Raspberries
200ml Unsweetened plant milk
1 Lemon
8 tablespoons Maple syrup
1/2 teaspoon Vanilla extract
150g Almonds
150g Gluten free flour
2 teaspoons Baking powder
1/4 teasoiib Bicarbonate of soda
A pinch of Salt


Preheat the oven to 180 degrees

In a food processor ground the almonds.

Melt the coconut oil and pour in to a mixing bowl. Add the milk, lemon juice, lemon zest, maple syrup, vanilla, ground almonds and salt.

Sift in the baking powder, flour and bicarbonate of soda and mix until combined. If the mixture is especially dry, add a splash of milk.

Line a baking tin with baking paper or grease with coconut oil and tip in the cake mixture.

Once the cake mixture is even, place the halved figs on top and gently press in to the cake a long with the raspberries (see image).

Bake for 30 minutes or until golden brown.

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