Published: · Modified: by Audrey · This post may contain affiliate links · 29 Comments
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As my fig adventures continue (these raw fudge bites being my last stop), I've discovered that figs can make one incredible chocolate flourless cake! This cake can be made raw, it's eggless, it's gluten-free, it's grain-free, it's refined sugar-free, it's dairy-free (did I cover all my "free from" bases yet?), it's fudgey, it's very, very decadent, rich, moist, oh, and it's very, very hard to screw up ;) .
Note: The figs in this recipe need to be very moist for them to blend properly, so they should be presoaked and then strained. You can either place them in a bowl and pour boiling or very hot water over them and let them sit for 15-20 mins, or if you want to keep the recipe raw, then just place them in a bowl and cover with water and let them sit for a few hours until they are nice and soft. Make sure to remove any hard stems prior to soaking.
Fig and Chocolate Flourless Cake
- Author: Audrey @ Unconventional Baker
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6″ cake
Ingredients
- 3 cups almond flour (I used JK Gourmet, as it’s a bit finer)
- 2 cups dried figs (presoaked and strained)
- ¾ cup cocoa powder + more for dusting
- ¼ cup liquid sweetener of choice (I used maple syrup)
- juice of ½ a lemon
- ¼ tsp salt
- 1 tbsp pure vanilla extract (or a pinch of raw ground vanilla beans)
- ½ tbsp kahlua (optional for deeper flavor, but not raw)
- ¼ tsp cardamom
- ⅛ tsp black pepper
Instructions
- Place all ingredients in a food processor and blend until everything is thoroughly combined and mixture begins forming a ball. Transfer all ingredients into a 6″ springform pan and press down firmly and evenly to form cake into shape. Place in the freezer for at least 1 hour to let it set and chill. Remove from pan (carefully, as it can stick to the sides a bit; Careful loosening will prevent any cracks in the cake). Prior to serving, dust cake with some additional raw cacao powder on top.
- Additional notes: this fig and chocolate flourless cake can be kept in the fridge or it can be frozen, though I like it better chilled in the fridge personally. It can also be kept at room temperature – it won’t melt (unlike some other types of raw/no-bake cake recipes). I just prefer the chilled flavor better.
Notes
If you don't have a 6" springform pan, you can make this in any similar size dish {like a tupperware container or another baking dish}. Just make sure to line it well with parchment paper first so that you can remove it easily out of the pan when ready.
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Reader Interactions
Comments
KI says
Is there a nut free version? My son has a nut allergy.
Reply
Audrey says
Hi KI, I don't have a specific nut-free alternative for this cake. But I do have tons of nut-free recipes on this website. If you go to the main recipes page here: https://www.unconventionalbaker.com/all-recipes/ -- click on "cake" and "nut-free" (and possibly "chocolate" if you're looking for a chocolate cake) to see the different options.
See AlsoNo-Bake Black Forest CakePumpkin Spice Thai Iced Coffee8 Spice and Rub Brands for Better BarbecueRaw Vegan Caramel PuddingI do have a very similar nut-free alternative, but I fear to recommend it because the user feedback on it is very hit or miss (you'll see why if you look at the comments and feedback on it). It's the only recipe on my blog that's got a "cloud" over it like that. If you want to check it out and give it a try anyways (for those it works, it works great :) ), you can find it here: https://www.unconventionalbaker.com/nut-free-flourless-chocolate-cake-raw-vegan-gluten-free-paleo-refined-sugar-free-aip-friendly/
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Priscila says
No way!!
I was looking for the "bake it for..." step and then I realizes that is raw!!?? Amazing.
Will try it asap.
Thanks a lot.Reply
Audrey says
Thanks Priscila. Enjoy it :)
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Georgie says
Can this be adapted to use fresh figs?
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Audrey says
Hi Georgie,
Sorry for the delayed reply. Just re-posting a reply to a similar question from an earlier comment:
"this particular cake wouldn’t work with fresh figs because they contain too much moisture. Dried figs are very concentrated so they are sweeter and stickier when processed, and that plays a big role in the texture and consistency of this cake. You could always dehydrate them first, I suppose :)"
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Liz says
The addition of cardamom is brilliant! Takes the flavor to a whole new level. I must say though, this isn't really cake so much as a spiced DIY Larabar with added sugar (in the form of maple syrup). The texture is nothing like cake (flourless or otherwise) so even though it looks cake-like in photos (round and all that), it's really more of a dessert bar recipe. Lovely, but not what I was wanting or expecting when I went looking for a cake recipe for a special occasion.
★★★
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Audrey says
Thanks for sharing your thoughts, Liz.
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Emma says
This is perfect! I have about 2 lbs of dried figs in my cupboard that I need to use before a long trip. Do you think I could grind up my own almond flour or use store bought? Thanks!
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Audrey says
Oh yeah, absolutely! I grind my own frequently and in this cake it's not a big deal if it's not as fine as some of the superfine store-bought versions. Have fun :)
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Ruth says
Have you tried it with fresh figs? We have a couple of fig trees and I wonder how it would work with fresh?
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Audrey says
Hi Ruth, this particular cake wouldn't work with fresh figs because they contain too much moisture. Dried figs are very concentrated so they are sweeter and stickier when processed, and that plays a big role in the texture and consistency of this cake. You could always dehydrate them first, I suppose :)
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Iris says
This looks amazing. Given that you need to soak the figs do you think it could be made with fresh figs, perhaps replacing the liquid sweetener with coconut sugar? I've got a bunch of figs right now so I am recipe searching and this would, I am very very sure, be delish!
thanks for your thoughts.
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Audrey says
Hi Iris, I think what you proposed could absolutely work for something like this. My only concern is that fresh figs have a lot of water in them, so if you were to blend you'd end up with a runnier spread {unless you use a much higher ratio of dried sugar}. The water in this recipe rehydrates the figs slightly, but they are still a lot more concentrated than fresh ones. Unless you're trying to keep this recipe specifically raw, what I'd recommend is giving what you proposed a try and if it looks a little too watery or not concentrated enough, then you can just transfer it into a sauce pan and let it simmer down for about 15-20 minutes and that'll get it to a nice and concentrated spreadable consistency. Basically, in this recipe I skipped the simmering down process by using figs that have been concentrated via dehydration as opposed to cooking.
I'd love to hear how you go if you try it!
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Laura@Baking in Pyjamas says
That looks so fudgy, just my kind of cake. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
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Audrey says
Thanks Laura -- it is quite a fudgy cake :)
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Margaret Anne @ Natural Chow says
You know, I've never attempted a flourless cake before, and that's probably because I don't eat gluten free, but the idea is really fascinating and I might try this soon. Thanks for linking up at Natural Living Monday!
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Audrey says
Thanks Margaret Anne! Flourless cake can be quite a treat, and this one happens to be one of my favorites. I hope you get to try it out soon :)
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Nancy says
I'm allergic to almonds. Do you know if they can be subbed?
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Audrey says
Hi Nancy. Substituting the almonds in this recipe is really not an issue at all. Almost any nut will do. I would personally go for hazelnuts, pecans, or brazil nuts. I think fig and hazelnut taste incredible together and I often use that combination in my desserts. I think pecans would give it a rich flavor as well. Brazil nuts would taste good too and give it a good texture. Or you can do a combination of different nuts as well. I hope one of these options will work out for you! I'd love to hear how it goes.
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olivia says
Oh my goodness this looks absolutely delicious!
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Cindy (Vegetarian Mamma) says
YUM, so drool worthy! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
Can't wait to see what you link up this week! The party link up is open!
Cindy
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Audrey says
You're welcome :) Thanks for hosting the party!
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Cindy (Vegetarian Mamma) says
DROOLING!! Great recipe! I'd love to have you share it at the #glutenfreefridays link up (live now) I know my readers would enjoy your recipe! :) Hope to see you there! Cindy
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Audrey says
Hi Cindy. Thanks SO much! :)
I'll be sure to submit the recipe then!
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