Name: Moist Gluten-Free Cottage Cheese & Fig Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 200 gm Cottage Cheese (paneer, crumbled); 1/2 cup Milk; 9 Figs (dried); 6 tbsp Coconut Flour; 4 tbsp Sugar (brown); 1/2 tsp Baking Powder; 1 tsp Salt (of, or as per taste); 2 Eggs

Moist Gluten-Free Cottage Cheese & Fig Cake

45 minutes

766 reads

4.25 from 4 votes

Desserts

About Moist Gluten-Free Cottage Cheese & Fig Cake

Indulge in this surprisingly delightful Cottage Cheese and Fig Cake, a naturally gluten-free treat that's both quick and easy to make. The creamy cottage cheese combines beautifully with the sweetness of figs and the subtle nutty flavor of coconut flour, creating a moist and subtly sweet dessert perfect for any occasion.

Requiring minimal prep time, this recipe is ideal for busy weeknights when you crave a healthier, homemade dessert. Its unique texture, somewhere between creamy and crumbly, will leave you wanting more. Prepare to be amazed by how simple it is to create such a satisfying and flavorful cake!

This recipe is naturally gluten-free, making it a perfect choice for those with dietary restrictions or those simply seeking a lighter dessert option. The figs add a touch of sophisticated sweetness, perfectly balanced by the tangy cottage cheese.

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Recipe Time & More

Prep10

Cook35

Total45

Calories188 kcal

Serves

Served AsDesserts

Recipe TasteSalty Sweet

Ingredients

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Instructions

Prepare the Fig Infusion

In a small saucepan, combine the milk and dried figs. Bring to a gentle simmer over low heat.
Remove from heat and let cool completely. The figs will soften and infuse the milk with flavor.

Prepare the Cake Batter

Preheat your oven to 200°C (392°F).
Grease a 6-inch round cake pan with butter.
In a large bowl, whisk together the eggs and brown sugar until light and fluffy (about 2 minutes using a hand mixer).
Add the coconut flour, baking powder, and salt to the egg mixture. Gently fold in the crumbled cottage cheese until just combined. Do not overmix.
Remove the softened figs from the cooled fig-infused milk. Add the milk to the batter and whisk until smooth. The batter will be thick.
Chop the softened figs. Stir some of the chopped figs into the batter and reserve some for topping.

Bake the Cake

Pour the batter into the prepared cake pan. Top with the reserved chopped figs.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan before serving.

Recipe Notes

Expert Tips

For a richer flavor, use full-fat cottage cheese.
If you don't have dried figs, you can use fresh figs, but you may need to adjust the baking time slightly.
To make the cake even more moist, you can add a tablespoon or two of melted coconut oil to the batter.
Let the cake cool completely before slicing to prevent it from crumbling. Serve with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.