To start off, preheat the oven to 350 degrees.

After that, wash and chop up the figs into tiny pieces. The smaller the pieces, the better. You could also just mash the figs using a fork.

Then, add the oil, the eggs (the egg whites and the egg yolks), and the vanilla extract to a large bowl or medium bowl. Using a whisk or spoon, mix these wet ingredients together well.

After that, add the gluten-free flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cardamom to the bowl.

Using the whisk, mix the ingredients together well. At this point, the batter will be thick.

Then add the finely chopped figs to the thick batter. Using a spatula, fold the figs into the batter well. As the figs are mixed in, the batter will loosen up and be less thick.

Line a 9-inch baking pan with parchment paper.

Pour the batter into the parchment-lined baking tray and bake. If you want to, you can also add in a few slices of figs. However, it has been my experience that the large fig pieces will sink to the bottom.

Bake at 350 degree Fahrenheit for 30 minutes or until the cake is golden and puffy and cooked through.

Let cool and enjoy either plain or with a lemon drizzle that can be made by mixing together 2 tsps of lemon juice and 1/4 cup of powdered sugar and mixing these two ingredients well.