Fig and Chocolate Flourless Cake

3 from 1 review


  • 3 cups almond flour (I used JK Gourmet, as it’s a bit finer)
  • 2 cups dried figs (presoaked and strained)
  • ¾ cup cocoa powder + more for dusting
  • 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.