Fig and Chocolate Flourless Cake

Fig and Chocolate Flourless Cake {Raw, Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free}

{Raw, Vegan, Gluten-Free, Grain-Free, Paleo, Refined Sugar-Free}

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  ;) .

Fig and Chocolate Flourless Cake {Raw, Vegan, Gluten-Free, Refined Sugar-Free}

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 Recipe

3.0 from 1 reviews
Fig and Chocolate Flourless Cake
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 6″ cake, double for a larger cake.
  • 3 cups almond flour (I used JK Gourmet, as it’s a bit finer)
  • 2 cups dried figs (presoaked and strained)
  • ¾ cup cacao powder + more for dusting (I used Navitas Naturals raw cacao powder)
  • 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
  1. 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.
  2. 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.
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.

Fig and Chocolate Flourless Cake {Raw, Vegan, Gluten-Free, Refined Sugar-Free}


xo Audrey


This Fig and Chocolate Flourless Cake recipe was shared with Real Food Allergy Free, #glutenfreefridays, Allergy-Free Wednesdays, Real Food Wednesday, Sweet and Savoury Sunday, Natural Living Monday, Gluten-Free Wednesdays, and Fat Tuesdays.

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