Mini cakes are gods gift to portion control. The surprise is the chewy fig texture that is sweet and leaves you wanting more! These have a unique technique that leaves them light and fluffy even with no gluten in sight!
Preheat oven to 350°. Grease 12 cup muffin tin generously.
Place egg whites in a medium bowl and whip until stiff peaks appear. Set aside.
In a large bowl whisk egg yokes until thick. Slowly add in sugar and vanilla. Blend until well combine.
Stir in coconut flour, arrowroot powder, salt, and ginger. Stir until combine well.
Take half of the whipped eggs whites and stir into the yoke mixture. Then fold in remaining eggs whites carefully and fully incorporated.
Add chopped figs (not the sliced figs) to the bowl and fold them in gently.
Spoon batter into greased muffin cups. Add 1 slice of fig to the top the batter in each cup.
Bake for 15-20 minutes. Should be golden but not over cooked as they will be dry.
Dust them with powdered sugar and serve warm.