This gluten-free fig cake is made with ripe fresh figs, roasted hazelnuts, chestnut flour, almond flour, and creamy coconut milk. Baked upside down, it has a soft, moist crumb and a naturally sweet layer of caramelized figs on top. It’s dairy-free, lectin-free, and made without any added sugar — a beautiful seasonal cake to serve with coffee or tea.
A seasonal cake for an abundance of fresh figs
My parents have a fig tree, and when the fruit begins to ripen, keeping up with the harvest can be a challenge. Fresh figs are highly perishable, especially when they are untreated and picked ripe from the tree, so this cake has become one of our favorite ways to use a generous harvest.
Because ripe figs are naturally sweet, they work beautifully in a cake without added sugar. As they bake underneath the batter, they soften and release their juices, creating a moist, jammy topping when the cake is turned upside down.
The combination of chestnut flour, almond flour, coconut, hazelnut butter, and roasted hazelnuts gives the cake a rich, nutty flavor without making it overly sweet. The lemon zest adds just enough brightness to balance the richness.
Why this recipe works
- It makes good use of ripe figs. This is especially helpful when you have a fig tree or find an abundance of fresh figs at the market.
- It contains no added sugar. The sweetness comes entirely from ripe figs, chestnut flour, coconut, and hazelnuts.
- It’s moist and flavorful. Coconut milk and hazelnut butter create a tender crumb, while the figs add extra moisture and flavor as they bake.
- It accommodates several dietary needs. The cake is naturally gluten-free, dairy-free, and lectin-free.
- The method is simple. The figs are arranged directly in the baking dish, covered with batter, and revealed when the finished cake is turned upside down.
Choosing the baking dish
A shallow baking dish works best because it allows the cake to bake evenly and makes it easier to turn out. I use a rectangular Pyrex dish measuring approximately 7 x 11 inches (18 x 28 centimeters).
You can use a smaller dish with taller sides, but the cake may need a little longer in the oven. Whichever dish you choose, the batter should come approximately level with the top of the dish rather than sitting far below the rim.
How to serve fresh fig cake
Allow the cake to cool for about 20 minutes before turning it onto a platter or cutting board. It can be served slightly warm, at room temperature, or chilled.
I especially enjoy this cake cold during the summer, alongside coffee or tea. Refrigerating it also allows the moist crumb and nutty flavors to settle beautifully.
This recipe was inspired by my Sugar-Free and Gluten-Free Rhubarb Cake, another seasonal cake that makes good use of naturally tart or sweet produce.
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Gluten-Free Fig and Hazelnut Upside-Down Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free
Description
This gluten-free fig cake is made with ripe fresh figs, roasted hazelnuts, chestnut flour, almond flour, and creamy coconut milk. Baked upside down, it has a soft, moist crumb and a naturally sweet layer of caramelized figs on top. It’s dairy-free, lectin-free, and made without any added sugar — a beautiful seasonal cake to serve with coffee or tea.
Ingredients
The figs and hazelnuts
- 1 tablespoon coconut oil, for greasing the baking dish
- About 16 fresh figs, quartered
- 1/2 cup ground roasted hazelnuts, divided
Dry ingredients
- 8 tablespoons chestnut flour or tigernut flour
- 8 tablespoons almond flour
- 2 tablespoons coconut flour, plus more if needed
- 4 tablespoons unsweetened shredded coconut
- 1 teaspoon baking powder
- Pinch of salt (omit if the hazelnut butter is salted)
Wet ingredients
- 2 large pastured eggs
- 4 tablespoons hazelnut butter
- 1 teaspoon vanilla extract
- Zest of 1 organic lemon
- 250 milliliters (about 1 cup) full-fat coconut milk
Instructions
- Preheat the oven to 350°F (180°C).
- Generously grease a shallow 7 x 11-inch (18 x 28-centimeter) baking dish with the coconut oil.
- Arrange the quartered figs over the bottom of the dish, covering it completely. Sprinkle most of the ground roasted hazelnuts over the figs, reserving some for serving.
- In a small bowl, combine the chestnut flour, almond flour, coconut flour, shredded coconut, baking powder, and salt.
- In a large bowl, whisk together the eggs, hazelnut butter, vanilla extract, lemon zest, and coconut milk.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. The batter should be thick enough to spoon over the figs rather than pour. If it seems too wet, add a little more coconut flour.
- Spoon the batter over the figs and gently spread it into an even layer.
- Bake on the middle rack for about 30 minutes, or until the surface is set and no longer feels soft when lightly touched. If using a smaller, deeper baking dish, the cake may require additional baking time.
- Allow the cake to cool in the dish for about 20 minutes. Run a knife around the edges if necessary, then place a platter or cutting board over the dish and carefully turn the cake upside down.
- Sprinkle with the reserved ground hazelnuts and cut into 12 slices. Serve slightly warm, at room temperature, or chilled.
Notes
The sweetness of this cake depends on the ripeness of the figs. Choose soft, fully ripe fruit for the sweetest result.
Figs release moisture as they bake, so the batter should be thick and spoonable, not runny.
11 Comments
Paula
August 15, 2026 at 3:43 pmI don’t have chestnut flour can u suggest an alternative . Please
Claudia
August 16, 2026 at 2:57 amHi Paula! You can try finely ground cassava if you have it. Texture-wise, it is similar to chestnut, but not so much taste-wise. Chestnut brings flavor and sweetness to baked goods. So while the texture I think will be similar, maybe a little bit of flavor will be lost. I hope this helps. -Claudia
June
August 14, 2026 at 4:57 pmIm allergic to hazelnuts/filberts. Is there a replacement? I have all the ingredients ready to make this recipe.
Claudia
August 15, 2026 at 2:25 amHi June! You could use ground walnuts and replace the hazelnut butter with another nut butter: pecan, walnut, almond, etc. I hope this helps xx -Claudia
Sue Lucchesi
August 11, 2022 at 6:27 pmHi Claudia,
Are ground chestnuts and chestnut flour different things?
Thank you!
Claudia
August 12, 2022 at 5:55 amHi Sue! Chestnut flour is made of dried and finely ground chestnuts. I’m not sure how that can be achieved at home, as this flour is super fine (it has the texture if white wheat flour). I hope this helps xx
Sue Lucchesi
August 12, 2022 at 1:52 pmGot it. Thanks so much. Love your inspiration.
Claudia
August 13, 2022 at 4:34 amMy pleasure <3
Noah
September 3, 2020 at 12:42 amThank you for this recipe. It looks really yummy. I’ll definitely try this out. I would love to read more recipes from you. Keep sharing.
Ronak Mehta
August 30, 2020 at 10:47 pmThank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
Claudia
August 31, 2020 at 4:57 amThank you so much, so happy you love it xx