The most wholesome fig lemon almond cake, just as easy as making banana bread. Light, refreshing sweetness and extreme fluffiness. Topped with a healthy honey greek yogurt icing and FIGS!
Sometimes you have a long day and all you really want is a cake. And when they say “have your cake and eat it too,” I’m pretty sure they’re referring to this one because it’s the cake that makes you feel SO DARN GOOD. I had this for breakfast multiple times. Sometimes an evening snack. Basically it’s perfect at any time.
Cake baking intimidated me because of all the layering and the frosting and getting the texture right, but one day I decided I wanted to make a sweet lemon bread, but in cake form.
The Rundown
Like I said, it’s like making bread, but it’s a cake! So really you just need to know how to mix things in a bowl and let the oven do the work for you.
This fig lemon almond cake is made with mostly almond flour – one of my favorite flours for baking because of how rich and fluffy it makes everything.
The icing is made by mixing some thick greek yogurt and honey, letting it sit in the freezer for 30 minutes to an hour, and spreading out on top of the cake before serving. I don’t think I’ve ever even made typical cake icing, but this did the trick for me! Super thick and with a light sweetness from the honey. If you want to try another healthy frosting recipe, I really like this cashew buttercream frosting from Minimalist Baker.
Fig Lemon Almond Cake
Ingredients
- 2 cups almond flour
- ½ cup all-purpose flour sub with more almond flour or 1:1 GF flour
- ½ cup coconut sugar sub granulated sugar or half-half coconut sugar and brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- 2 eggs
- 1 tsp vanilla
- ¼ cup extra virgin coconut oil
- ½ cup almond milk
- 3 tbsp lemon juice
- 1.5 tbsp lemon zest
- ½ cup greek yogurt
- 1 tsp honey add more if you want it sweeter
Instructions
- Preheat oven to 350.
- Add all dry ingredients to a bowl: almond flour, sugar, baking soda, baking powder, and salt. Sift the all-purpose flour in.
- Add all wet ingredients to a separate bowl: eggs, vanilla, coconut oil, milk, lemon juice, and lemon zest.
- Mix both wet and dry ingredients together.
- Bake in a 6-inch cake pan greased with coconut oil or lined with parchment paper for 30 minutes.
- Mix the greek yogurt with some honey and put in the freezer until the cake is ready.
- Top cake with honey greek yogurt, figs, and lemon zest.
If you like this figgy recipe, check out:
Watermelon, Fig, and Mozzarella Salad
![My second time in Mexico City ft. many beautiful meals
In the order mentioned:
@chilpa_mx for chilaquiles
Tacos de Canasta Los Especiales
@veganion_antojeria for a buffet
Mercado Coyoacán for tostadas and more
@por_siempre_vegana_taqueria for tacos
@comeveguisima
@handshake_bar
@mandragoravegana
@churreriaelmoro
@pangabrielmx for GF/vegan goods
@miga.vegana for the best croissants
@matchamio
more on substack: [https://anishachandra.substack.com/p/mexico-city]
#cdmx #veganmexicanfood #vegantravel #mexicocityfood](https://upbeetanisha.com/wp-content/plugins/instagram-feed/img/placeholder.png)
I’m so glad to hear you enjoyed it Salla! I can relate to the cake being gone too soon haha
i made this cake last week and it was gone within a day. it’s moist and tender without being overly wet like some almond flour recipes. i might be wrong, but i attribute this to the 1/2 c of ap flour. the brown sugar and coconut sugar add a nice warmth while the lemon adds a bit of brightness. i used fage 5% yogurt for the topping and it went perfectly. i didn’t have honey, so i just drizzled some maple syrup over the cake. best of all, this is a no fuss recipe. i basically just dumped everything into a bowl, stirred it up, and put it in the (toaster) oven for 30 min. this is certainly a recipe i will come back to. give it a try!