Rosemary Honey Fig Cake

This soft, sweet oh-so-perfectly fall cake is so moist and delicious that if you don’t tell your guests it’s gluten-free they’ll never know.

Total Time: 1 hr.
Prep Time: 20 min.
Cooking Time: 40 min.
Yield: 16 servings, 1 slice each

Ingredients:
3 cups almond flour
¼ cup coconut flour
1½ tsp. baking powder
½ tsp. baking soda, gluten-free
½ tsp. sea salt (or Himalayan salt)
2 Tbsp. finely chopped fresh rosemary
2 tsp. finely chopped orange peel (zest from 1 orange)
½ cup canned coconut milk, full-fat (shake well before using)
2 tsp. pure vanilla extract
3 large eggs
½ cup + 3½ tsp. coconut oil, divided use
16 medium figs, stems removed, sliced in quarters
2 Tbsp. + ½ cup raw honey, divided use

Preparation:
1. Preheat oven to 350° F.
2. Grease the bottom and sides of a 9-inch round springform pan with ½ tsp. oil; line bottom with parchment paper. Set aside.
3. Combine almond flour, coconut flour, baking powder, baking soda, and salt in a medium bowl; mix well.
4. Add rosemary and orange zest; mix well. Set aside.
5. Mix ½ cup oil, coconut milk, ½ cup honey, and extract in a medium bowl; whisk until well blended.
6. Add oil mixture to flour mixture and mix until just blended. (If using a stand mixer, mix on low.)
7. Add eggs one at a time, beating until each is just incorporated.
8. Pour batter into prepared pan. The batter will be slightly lumpy, like a carrot cake batter.
9. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack and let cool completely.
10. Heat remaining 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
11. Add figs; cook, stirring frequently, for 2 to 3 minutes or until figs begin to caramelize.
12. Stir in remaining 2 Tbsp. honey. Remove from heat. Spoon figs and remaining liquid on top of cake. Serve.