Fig Ginger Cake

Laurie Figone


My friends with Celiac Disease can have their cake and eat it too!! This is such a moist and delicious cake...unlike any Gluten-Free cake you have eaten! Loaded with the flavors of fig and ginger and coated with a molasses butter cream frosting...all I can say is "YUM"!!

pinch tips: How to Fold Ingredients





15 Min


35 Min


1 c
dried figs
1 c
dark brown sugar
1 c
butter, room temperature
eggs, room temperature
2 tsp
vanilla extract
1 tsp
ground ginger
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 tsp
ground cloves
1/2 tsp
2 3/4 c
gluten-free oat flour
1 tsp
xantham gum
2 1/2 tsp
baking powder
1/2 tsp
baking soda
1 c
butter, room temperature
4 c
confectioners sugar
2 Tbsp
1 Tbsp
half and half
fresh blueberries

Directions Step-By-Step

Preheat oven to 350'. Grease and line 2-9 inch round cake pans with parchment paper.
Beat butter and brown sugar until well mixed. Beat in molasses and vanilla, then beat in eggs one at a time. Continue beating at medium high for 3 minutes. While that is beating-mince figs in food processor, remove figs to a bowl and add 1 1/2 cups boiling water, stir and set aside.
Mix together flour, spices, salt, xantham gum, baking powder and baking soda. Add to beaten butter mixture, with mixer speed on low. Then stir in figs with the water, stir to combine. then divide evenly between prepared baking pans.
Bake in preheated oven for 35 minutes. When done baking cool on wire rack for 10 minutes. Remove cake from pans and cool to room temperature.
When cake has cooled to room temperature make frosting: Whip 1 cup butter, then add confectioners sugar and molasses. Mix well, add half and half, beat on high speed for 5 minutes. Spread about 2/3 cup frosting on top of one layer, top with other cake layer. Frost top and sides with remaining frosting. Garnish with blueberries.
This cake keeps well in the fridge or can be frozen without the blueberries (add them when defrosted).

About this Recipe

Course/Dish: Cakes, Other Desserts