Preheat the oven to 300 degrees F.
Use coconut oil to grease 2 6 inch cake pans, or a 10 inch round cake pan. Dust the cake pans with arrowroot powder.
In a large mixing bowl, mix together almond flour, arrowroot, baking powder, soda, and salt.
In another bowl, mix together egg yolks, coconut oil, honey, almond milk, orange zest, and almond extract.
Beat egg whites until stiff.
Add the egg yolk mixture to the dry ingredients, and mix until no dry flour remains.
Gently fold in the egg whites and chopped figs until the whites are incorporated into the batter.
Add cake batter to the prepared pans, and bake for 50 minutes, until the cakes are fully set in the center. The cakes may appear done at 40 minutes, but continue baking for at least 50 minutes to ensure they aren't undercooked in the center.
Allow the cakes to fully cool before attempting to remove from the cake pans. The cakes are more fragile than traditional cakes, so I like to fully cool in the refrigerator before removing them and frosting them.
Serve this cake plain, or frost it with my refined sugar free meringue frosting.