Name: Upside-Down Almond Fig Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/4 cup coconut sugar (or brown sugar); 2 tablespoons vegan butter or coconut oil, melted; 8–10 fresh figs, halved; 1 1/2 cups almond flour; 1/2 cup all-purpose flour (or gluten-free blend); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup maple syrup; 1/4 cup almond milk; 1/4 cup neutral oil (like grapeseed or avocado); 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional)

A luscious, rustic dessert that captures the beauty of ripe figs nestled into a sweet almond base, this Upside-Down Almond Fig Cake is everything I want in a cozy, elegant bake. With caramelized fig tops and a moist, nutty crumb, it makes the perfect centerpiece for brunch, tea time, or any time I want to impress without too much fuss. It’s naturally sweetened, dairy-free, and can be made gluten-free, which makes it as versatile as it is delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup coconut sugar (or brown sugar)

2 tablespoons vegan butter or coconut oil, melted

8–10 fresh figs, halved

1 1/2 cups almond flour

1/2 cup all-purpose flour (or gluten-free blend)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup maple syrup

1/4 cup almond milk

1/4 cup neutral oil (like grapeseed or avocado)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

Directions

I preheat the oven to 350°F (175°C) and line the bottom of a 9-inch round cake pan with parchment paper.

Next I pour the melted butter or coconut oil into the pan and sprinkle the coconut sugar evenly on top.

I arrange the halved figs cut side down over the sugar layer, creating a decorative pattern.

In one bowl, I whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt.

In another bowl, I mix the maple syrup, almond milk, neutral oil, apple cider vinegar, vanilla extract, and almond extract if I’m using it.

I combine the wet and dry ingredients and stir gently until just mixed, making sure not to overmix.

I carefully pour the batter over the arranged figs and smooth the top.

Then I bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

I let the cake cool in the pan for 10 to 15 minutes, then invert it onto a serving plate and peel off the parchment. I let it cool completely before serving.

Servings and timing

This recipe makes 8 servings. It takes about 15 minutes to prep and 35 minutes to bake, bringing the total time to approximately 50 minutes. Each slice contains around 265 kcal.

Variations

Gluten-Free: I swap the all-purpose flour with a gluten-free 1:1 baking blend for a fully gluten-free option.

Nut-Free: I replace almond flour with sunflower seed flour, although the flavor will change slightly.

Fruit Swap: I like using fresh peaches, plums, or pears instead of figs when they’re out of season.

Spiced: I sometimes add a pinch of cinnamon or cardamom to the dry ingredients for a warm, cozy twist.

Mini Cakes: I use a muffin tin to make individual upside-down fig cakes—perfect for sharing!

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm slices in the oven at 300°F (150°C) for 10 minutes or microwave for about 20 seconds. If I want to keep it longer, I freeze slices individually wrapped, then thaw at room temp or gently warm before serving.

FAQs

What kind of figs should I use for this cake?

I like using Black Mission or Brown Turkey figs because they’re sweet and hold their shape well when baked. Fresh, ripe figs work best for that juicy, caramelized finish.

Can I make this cake ahead of time?

Yes, I often bake it a day ahead. It actually tastes better the next day once the flavors meld. I just store it in an airtight container and let it come to room temperature before serving.

Can I make this without almond flour?

Almond flour is key for the texture, but if I need to substitute, I use a mix of oat flour and a bit more all-purpose flour. Just know the flavor and structure will change.

Is this recipe suitable for people with nut allergies?

Not as written, since almond flour and almond milk are used. But I can substitute with seed-based alternatives like sunflower seed flour and oat or soy milk to make it nut-free.

How do I know when the cake is done?

I check by inserting a toothpick into the center—if it comes out clean, it’s ready. The top should also feel set and spring back lightly when pressed.

Conclusion

This upside-down almond fig cake is one of those recipes I turn to when I want something simple yet show-stopping. It’s moist, full of flavor, and celebrates the natural sweetness of figs in the most beautiful way. Whether I serve it warm from the oven or enjoy it the next day with a cup of tea, it always feels special—and I love how adaptable and nourishing it is.

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