Gluten-free rice flour fig cake with cinnamon flavour

Gluten-free rice flour fig cake with cinnamon flavour

Here's the recipe for gluten-free, egg-free and dairy-free moist cake filled with a tasty seasonal autumn fruit. Figs pair wonderfully with cinnamon.

Ingredients: One pound cake pan

Figs, peeled
150 g (2 medium)
Beet sugar
80 g
Rice flour confectionery
180 g
20 g
Baking powder
2 teaspoons
1 teaspoon
Grape seed oil
60 g
Lemon juice
1 tablespoon
plain soy milk
50 g
Vanilla oil (or vanilla essence)
a few drops


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

Story Behind this Recipe

I felt like having a strawberry coconut cake with rice flour though strawberries are out of season in autumn here in Japan, so I tried to make it with figs instead which have the same type of popping texture as strawberries. It came out very well and I enjoyed very delicious healthy pound cake.