Fig Cake

It’s always cake season, and right now it’s fig season too, so here’s a gorgeous fig cake recipe for all you cake lovers.

Figs aplenty right now and a simple cake sounds like a match made in foodie heaven! I cannot think of cake without imagining genius Matt Lucas’ character Marjorie Dawes bellowing “Oh, man, I LURVE DE CAKE!” While this is obviously a parody poking fun at so many aspects of the ‘Fat Fighters’ club and guilting the less-than-svelte among us; it, unfortunately, hits nerve for many in terms of feeling guilty when eating cake, associating it with all the consumed calories we’ll have to immediately have to work off our bodies after consuming. I’m here, standing tall and proud to tell you, there’s a better way, you can have cake, this cake! It’s so harmless, you could eat it for breakfast, guilt-free – not that I’m suggesting for a moment there’s isn’t any perfectly acceptable time of day to enjoy a piece of cake. Speaking of… this is a one-bowl recipe; some may say it’s a ‘piece of…’ or 8 if you get that many servings out of this one…


This is one of those amazingly easy ratio recipes you’re so happy to discover and put into your back pocket ready to whip out whenever you feel like it to be up or downscaled depending on how many mouths you’re feeding. Based on the idea of a ‘200 cake’ where there’s equal weight of each ingredient, I created a nutrient dense version for both simplicity and of course my philosophy of delicious food inclusive of most dietary requirements. There are 200g of each of the first three ingredients and instead of 200g sugar, but only 100g of the sweeter substitute. That’s right, a four-ingredient cake with (close to) the same quantities of each – this is one of those no-brainers, an easy-to-remember-recipe that could really come in handy if you ever find yourself in a televised cooking competition.

Want more fig information, head here. 




Recipe Title

Fig Cake


  • 200g Almond Meal
  • 200g Extra Virgin Olive Oil
  • 200g Eggs (4 med-large eggs, weighed in shells)
  • 100g Stevia Monkfruit



  • 1tsp Vanilla or 1 vanilla bean
  • 4 large figs



  • Preheat fan forced oven to 150° Grease and line a 25cm cake tin.
  • Mix almond meal, EVOO, eggs, stevia monkfruit and vanilla in a large bowl until thoroughly combined.
  • Pour cake batter into the lined tin.
  • Cut figs in half from stalk to base and gently place each half equidistant from one another into the top of the batter.
  • Bake for 45 minutes or until top is golden and cake is reasonably firm.



  • Serve with crushed pistachios or rose cream


Recipe Notes

  • This base cake recipe can be used with a variety of toppings, cinnamon apples, blueberries, blackberries or your other favourite seasonal fruits – you may require additional cooking time for particularly moist fruits.
  • Instead of the vanilla, you can replace it with spices of choice; dried and ground star anise, cinnamon, nutmeg, ginger work well.


Substitute Ingredients

  • I prefer the blend of stevia and monkfruit to stevia alone that can sometimes leave a metallic aftertaste when used in larger quantities. Xylitol is also pretty good if you can’t source monkfruit or stevia.


Health and Lifestyle Notes

  • Grain free
  • Gluten free
  • Refined sugar free
  • Sugar free - low fructose
  • Low carb, high fat
  • Dairy free
  • Paleo friendly
  • Ketogenic friendly
  • Vegetarian
  • Pescatarian



Elena Duggan