Fig Almond Olive Oil Cake | Gluten-Free, Keto
This healthy Fig Almond Olive Oil Cake is soft, moist, beautifully tall, and naturally gluten-free, dairy-free, sugar-free, and keto-friendly. It has a tender almond crumb, juicy roasted figs, golden sliced almonds, and a lovely dessert-like texture, with a refined sugar-free honey option included in the notes.
Ingredients
- ½ cup olive oil 108g
- ½ cup almond milk 120g
- ½ cup sugar-free maple syrup or raw honey, see notes (120g)
- 3 Tbsp golden sweetener
- 4 large eggs separated
- 1 Tbsp vanilla extract
- 1 tsp lemon zest
- 1 Tbsp lemon juice or vinegar
- 3 cups almond flour
- ½ cup lupin flour 60g
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Topping
- 6 large fresh figs sliced (about 300g)
- ¼ cup sliced almonds
- 1-2 Tbsp golden sweetener
Refined Sugar-Free Option
- Replace the ½ cup sugar-free maple syrup + 3 Tbsp golden sweetener with ½ cup raw honey 170g
Instructions
- Prepare the oven and cake panPreheat your oven to 175°C / 350°F. Grease and line a 21cm round cake pan, about 8 inches, with baking paper. For easier removal, let the baking paper come slightly above the sides of the pan.
- Separate the eggsSeparate the egg yolks and egg whites into two clean bowls. Keep the egg whites in a clean, dry bowl so they can whip properly later. This helps give the cake a lighter, softer texture.
- Mix the egg yolks and wet ingredientsAdd the egg yolks to a large mixing bowl. Using an electric mixer on low to medium speed, beat the yolks until they look slightly lighter and softer. Add the olive oil, almond milk, sugar-free maple syrup, golden sweetener, vanilla extract, lemon zest, and lemon juice or vinegar. Mix until smooth and well combined.For the refined sugar-free option, use ½ cup raw honey instead of the sugar-free maple syrup and golden sweetener.
- Whip the egg whitesIn a separate clean bowl, beat the egg whites until they become thick, foamy, and softly fluffy. They do not need to be very stiff, but they should look light and airy. This helps lift the almond flour cake and gives it a softer crumb.
- Combine the dry ingredientsIn another bowl, sift or whisk together the almond flour, lupin flour, baking soda, baking powder, and salt. Mixing the dry ingredients first helps the baking powder and baking soda spread evenly through the cake.
- Make the cake batterAdd the dry ingredients to the wet mixture and gently mix until just combined. The batter will be thick and soft. Do not overmix, as this can make the cake heavier.
- Fold in the egg whitesGently fold the whipped egg whites into the batter in two additions. Use a spatula and fold slowly, lifting the batter from the bottom of the bowl. Try to keep as much air in the mixture as possible for a softer cake texture.
- Transfer to the cake panSpoon the batter into the prepared cake pan and smooth the top gently with a spatula.
- Add the fig and almond toppingSlice some of the figs in half and some into quarters, then arrange them over the top of the cake. Sprinkle with sliced almonds, then sprinkle the golden sweetener over the sliced figs. The figs will soften beautifully while baking, and the almonds will become lightly golden.Use about 300g fresh figs in total. If your figs are small, use extra figs until you have around 300g.
- Bake the cakeBake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely cover the cake with baking paper or foil near the end of baking.
- Cool completelyLet the cake cool in the pan for about 20 to 30 minutes, then carefully remove it and transfer it to a wire rack. Allow it to cool completely before slicing so the crumb can set properly.
- ServeServe at room temperature, or refrigerate before serving for a more dessert-like texture. I love it chilled because the crumb becomes even softer, the flavour settles beautifully, and every slice feels extra satisfying. You can also serve it with roasted figs or a little sugar-free fig syrup if desired.
Notes
- Sugar-free version
This recipe is made with sugar-free maple syrup and golden sweetener for a sweet, dessert-like cake without refined sugar. - Refined sugar-free option
For a refined sugar-free version, replace the sugar-free maple syrup and golden sweetener with ½ cup raw honey. If using honey, you do not need to add extra sweetener to the batter. - Fresh fig note
I used 6 large or XL figs, about 50g each, for a total of around 300g. If your figs are smaller, simply use more.. - Storage tip
Store the cake in an airtight container in the fridge. It keeps beautifully and tastes even more dessert-like when served chilled. - Paleo option
For a paleo-friendly version, replace the lupin flour with 1 cup almond flour. The texture may be slightly softer and more delicate, but still moist and delicious.
Nutrition per serving:
1 of 10 servings, Calories: 290 kcal, Protein: 9.5 g, Carbohydrate: 11 g, Net Carb: 6.5 g, Sugars: 3.5 g, Fat: 24 g, Saturated Fat: 3.5 g, Fiber: 4.5 g, Sodium: 180 mg, Calcium: 100 mg, Iron: 1.8 mgNutrition Facts Notes
- Values are estimated and may vary depending on ingredient brands.
- This cake is lower in sugar than traditional cakes due to using sugar-free maple syrup and monk fruit sweetener.
- Higher in protein than regular cakes thanks to eggs, almond flour, and lupin flour.
- Higher in fibre from almond flour, lupin flour, and fresh figs, supporting digestion and satiety.
- Provides good levels of calcium and magnesium, supporting bone health.
- Contains vitamin E from almond flour, a powerful antioxidant.
- Made with olive oil, offering heart-healthy fats.
- Naturally gluten-free and dairy-free.
- Compared to traditional cakes, this is more nutrient-dense, more balanced, and more satisfying, with better fats and lower refined carbs.
These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
