Cake cravings lead to baking all sunday and that's what I did. Baked an upside down Apple and Fig cake and its Glutenfree. I love Jaggery and its health benefits so much that I have substituted it with any kind of sugar substitue in my pantry. This cake is an amazing blend of flavors and it also has a hint of cardamom in it.

Wet Ingredeients :

- 1 cup coconut oil melted and cooled

- 3 eggs

- 3/4 cup jaggery powder

- 1/2 cup water

- 1 1/2 tsp vanilla extract

Dry Ingredients:

- 1 cup Gluten Free flour

- 1 cup almond flour

- 2 tsp Baking powder Gluten Free

- Pinch of Salt

- 1 1/2 tsp Cardamom powder

- 5-10 dried Figs cut in half (You can use fresh ones as well)

- 1 Apple peeled and cut into thin slices

Method: Preheat oven to 350 Degree F. I used a 7 inch Cheesecake pan for this cake. Use a coconut spray and grease the cake pan well. Keep it aside.

Take a large bowl. Add eggs, coconut oil, Jaggery powder, water and vanilla extract. Whisk it really well. Now take another bowl and add almond flour, gluten free flour, baking powder, salt and cardamom powder. Mix it well. Add the dry ingredients over wet ingredients.

Take apple and fig slices. Arrange it first on the cake pan and then add the cake mix. Bake it for around 50-55 mins. Check in between. Serve hot with a cup of tea or you can also have it with a scoop of vanilla ice cream.