Ginger Almond Fig Cake {Gluten-Free}

  • 2 eggs, separated
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla
  • ¾ cup almond flour
  • 2 tablespoons arrowroot powder
  • ½ teaspoon ground ginger
  • 1 cup chopped fresh figs
  • 2 tablespoons confectioners' sugar for dusting
  1. Preheat your oven to 350ºF. Line an 8" cake pan with parchment, or grease 12 muffin cups liberally.
  2. Place the egg whites in a medium bowl. Whip until stiff peaks form. Set aside.
  3. In a large bowl, whisk the yolks until thick and pale yellow. Slowly add in the sugar and the vanilla. Stir in the almond flour, arrowroot powder, and the ginger.
  4. Take ⅓ of the whipped egg whites and stir it into the yolk bowl. Fold the remaining whites into the bowl just until incorporated, and then slightly stir in the chopped figs.
  5. Spoon the batter into the cake pan or muffin cups. Bake the cake pan for 25-30 minutes, until the center is set and golden across the top of the cake. Bake the muffin cups for 15-20 minutes.
  6. Remove from the oven and cool slightly before turning out. Dust the top of the cake(s) with confectioners' sugar before serving.
Author: Shaina Olmanson
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Recipe by Food for My Family at