Gluten-free rice flour fig cake with cinnamon flavo

Name: Gluten-free rice flour fig cake with cinnamon flavour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Fig; 150 grams figs, peeled; 180 grams Rice flour confectionery; 60 grams Grape seed oil; 80 grams Beet sugar; 20 grams Cornstarch; 2 tsp Baking powder; 1 tsp Cinnamon; 50 grams plain soy milk; 1 tbsp Lemon juice; 1 few drops Vanilla oil (or vanilla essence)

Servings: persons

1
Cut the fig with the skin into 8 wedges.
2
These will be used later for the topping.
3
Roughly chop the figs.
4
Sprinkle with beet sugar and let sit for 5 minutes, then microwave at 600 W for 1 minute.
5
Combine the rice flour, cornstarch, baking powder, and cinnamon.
6
Mix together well using a whisk.
7
Add the grape seed oil and lemon juice to Step 2.
8
Stir with the whisk until smooth.
9
Add Step 4 to Step 3.
10
Stir in the soy milk and vanilla oil.
11
Mix well with a whisk then pour into the cake pan.
12
Arrange the fig wedges from Step 1 on top.
13
Bake in a 180C oven for 40-45 minutes.
14
Once baked, leave in the pan for about 5 minutes before taking it out.
15
Once cooled, wrap the cake with plastic wrap and put in a plastic bag to prevent from drying out.
16
It will be nice and moist by the next day.
17
It's a bit densed cake but the texture is velvety and fine.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Fig, 150 grams figs, peeled, 180 grams Rice flour confectionery, 60 grams Grape seed oil, and more.

Yes, Gluten-free rice flour fig cake with cinnamon flavour falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-free rice flour fig cake with cinnamon flavour

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions