Double layer Fig and Almond Cake with Honey Cream, fig spread, walnuts and honey. The perfect early late summer, early fall dessert!
If you’re looking for an easy showstopper dessert, this Fig and Almond Honey Cream Cake is for you! The base is a soft and spongy almond cake, that happens to be gluten-free. The middle layer features a think honey cream filling with a fig spread swirl.
The top layer features cream, sliced black mission figs (my favorite), chopped walnuts for a crunch bite, a few thyme springs for color & texture, and a drizzle of honey.
This cake is perfect for a late summer, early fall gathering. It’s only a 6-inch cake, but it serves 6-8 guests!
Tips for making a Fig and Almond Cake
- Start with high quality ingredients, such as organic figs and super fine, blanched Almond Flour.
- Use room temperature ingredients: for this recipe you’ll need room temp eggs and melted and cooled coconut oil. Using hot coconut oil will make the eggs clump up and ruin the batter.
- Line and grease the baking pans to prevent the cake from sticking and allow easy removal. I use this baking spray and this parchment paper.
- Make ahead: this cake can be made the day before! Just keep in at room temperature covered in foil. Make sure to cool down the cake completely before storing.
How to Make Honey Cream
Honey Cream is easy to make and only requires 3 ingredients. It goes well with any base cake and can be topped with fruits or chocolate shavings.
To make Honey Cream you’re going to need:
- Heavy Whipping Cream
- Unfiltered, Raw Honey
- Vanilla Extract, I like this brand.
Tips to Make Honey Cream:
Use a chilled bowl and whisk and beat until the cream is frothy. Cream whips best when cold, so chilling the bowl helps add volume to the cream.Next, add the room temperature honey and vanilla and mix until incorporated.
To store, keep in a airtight glass container in the fridge for up to 4 days.
Best enjoyed the day it’s made!
Check out our Favorite Fall Recipes
- Chai Rice Pudding (Vegan)
- Chocolate Chip Pumpkin Bread (Gluten and Dairy free)
- Mark Bittman’s Peanut Brittle
- Blueberry Coffee Cake with Pecan Streusel
If you make this recipe please rate and leave a comment. Share your bakes with me using #yogaofcooking so I can share with our community!Print