I absolutely adore figs and there’s something about roasting them in maple syrup and cinnamon that really brings the autumn seasons to life – plus the smell in the kitchen is divine! In fact, ground ginger would also work wonderfully in this easy gluten-free cake recipe, coupled with almonds and coconut sugar for a deep flavour.


  •  4 fresh figs, halved
  • 2 tablespoons maple syrup (I used Pure Maple)
  • 1/2 teaspoon cinnamon

For the cake mixture – 

  • 100g ground almonds (I used Whitworths)
  • 100g gluten-free flour (I used Dove’s Farm Freee)
  • 100g coconut sugar (save 2 tbsp for the top) (I used The Groovy Food Comopany)
  • 1 teaspoon baking powder
  • 2 eggs
  • 100ml milk of choice (can be dairy-free)
  • 1 teaspoon vanilla extract
  • Dash of almond extract
  • Flaked almonds

Get making!

  1. Preheat the oven to 180C and grease and line a 20cm loose bottomed cake tin.
  2. Place the figs cut side up on a baking tray and pour over the maple syrup and sprinkle over the cinnamon. Roast for 10 minutes.
  3. Mix together all of the cake ingredients until you have a nice smooth batter. Pour this into the tin and spread out evenly. Arrange the roasted fig halves on top, scatter over flaked almonds and sprinkle the 2 tbsp coconut sugar on top.
  4. Bake for 25-30 minutes until risen, golden and firmed up. Leave to cool then pop out of the tin, slice and enjoy!