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Gluten Free Fig and Walnut Upside Down Cake

Written and created by Katrina P.

Obligatory writing before the recipe that drives people crazy:

Fig leaves: keeping unmentionables covered since we decided we were no longer going to keep them in the conversation. Figs: keeping us regular since we found out something as regular as pooping doesn't always happen all that regularly. Naturally sweet, high in potassium, iron, calcium, and fiber. This is a hard working little fruit (actually it's a flower), and is delightfully fresh off the tree and is delicious dried or preserved.

The leaves and roots have also long been used medicinally, but watch out if you're allergic to latex (it can trigger a reaction). Today is just for eating, eating like kings. Pharaohs were even discovered to have had figs placed in the tomb with them for those peckish times in the afterlife. Enough with the build-up, let’s get to the recipe.


We picked this recipe to recreate minus the gluten and rosemary. It was a good choice. In fact, it was so good, we devoured it hot.


1/2 cup salted butter

1 cup light brown sugar

10 fresh, ripe figs of your choice, tips removed, halved

2-3 tablespoons walnut pieces, or as much as needed

1/2 cup (62.5) coconut flour, sifted*

1/2 cup (62.5) garbanzo bean flour, sifted*

1 teaspoon baking powder

1/8 teaspoon salt

3 eggs, separated

1 cup granulated sugar

4 tablespoons fresh lemon juice

zest of 2 lemons

1 teaspoon vanilla extract

¼ cup oat milk

The Making:

Preheat to 350 degrees F.

Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add figs in a lovely arrangement. Fill in the rest of space with walnut pieces.

In a medium bowl, combine sifted flour, baking powder and salt, and stir.

Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.

In a separate bowl, beat egg yolks with sugar at medium speed until creamy. Add lemon juice, zest, vanilla extract, and oat milk. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.

Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature. *Note: Sifting the flour creates a lighter cake.

Alternative Options:

Any gluten free yellow cake mix will actually work. Follow your box instructions and just pour that on instead.

The Truth:

Figs and walnuts are delicious. Butter as we all know makes everything better. One could argue you could fill the cake tin with butter, brown sugar, figs and walnuts and gluten free toast and this would turn out amazing. Did I just invent Fig and walnut french toast casserole? We’ll do that next time. As you probably could’ve guessed this is all a ploy to make you want to eat figs..and we are about to have a lot of figs. But you should totally do this recipe because no lie, it was fantastic.

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