Fig Cake with Coconut Vanilla Glaze

Directions

1. 1
   Preheat an oven to 350F, and place a rack in the middle of the oven. Grease a mini bundt cake pan with non-stick cooking spray, and set aside.
2. 2
   Add flours, baking powder, baking soda, sea salt, and cinnamon to a large bowl, whisking to combine.
3. 3
   Add coconut milk, honey, eggs, butter, vanilla extract and almond extract to a small bowl, whisking to combine.
4. 4
   Pour the coconut milk mixture into the bowl with the dry ingredients, and stir just until combined.Stir in the chopped figs. Divide the batter between the 6 wells of the mini cake pan and bake until the tops of the cakes are lightly golden about 25-28 minutes.
5. 5
   Transfer the pan to a wire rack, and let cook for 10 minutes.To make the glaze, whisk together the coconut sugar, arrowroot, coconut milk and vanilla until smooth and pourable,
6. 6
   Add a little more coconut milk if the mixture seems to thick. Should be shiny and slightly thick for drizzling.Once the cakes are cool, drizzle each cake with vanilla glaze. Start in the middle, and let the glaze run down the sides. Then sprinkle each cake with chopped toasted almonds.