Chocolate Fig Cake
User Reviews
5
Chocolate Fig Cake
Description
The Chocolate Fig Cake starts by roasting halved ripe figs, which softens them and brings out deeper natural sweetness. These are then blended with full-fat coconut milk to create a smooth puree that provides both moisture and fruity flavor to the cake. The batter mixes this puree with eggs, avocado oil, vanilla extract, coconut and brown rice flours, raw cacao powder, baking powder, and salt, resulting in a chocolatey, dense cake texture with fruity undertones. Baking at 350°F for 40 to 45 minutes yields a moist cake that highlights the figs' richness along with the depth of raw cacao.
The cake brings together distinctive ingredients like coconut flours and raw cacao, which offer a gluten-reduced alternative to standard wheat flour and a less processed chocolate flavor. The balance of natural sweetness from figs, maple syrup, and optional additional sugars or sweeteners allows customization. Its texture is dense yet tender due to the puree and fats from oil and coconut milk.
This Chocolate Fig Cake works well as a dessert or snack, showcasing the integration of fruit into a chocolate cake base. It suits those looking for a different take on chocolate desserts by incorporating whole fruit in the batter. The use of coconut flour brings a slightly nutty background note, contrasting with the rich cacao.
You can substitute avocado oil with other mild oils like almond or grapeseed without impacting the recipe greatly. For a sweeter cake, adding coconut sugar or agave nectar is an option. Roasting figs ahead and cooling facilitates smoother blending and better moisture absorption.
Ingredients
- 6 figs halved and roasted, ripe
- 2 egg
- ¼ cup avocado oil
- 1 cup coconut milk full-fat, canned
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract or vanilla paste
- ½ cup coconut flour
- 1/2 cup brown rice flour
- ½ cup raw cacao powder
- 2 tsp baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- Cut the figs in half, place them cut-side up on a baking sheet and roast them for 15 to 20 minutes, until they’re soft and juices are running out.
- Remove figs from the oven and allow them to cool (to speed up this process, put them in a bowl and stick them in the freezer/refrigerator just until they’re lukewarm or cold).
- Add the figs and the coconut milk to a blender and blend until smooth.
- In a mixing bowl, combine the blended figs/milks with the eggs, oil and vanilla extract. Mix until smooth.
- Add the flours, cacao powder, baking powder and salt to the wet mixture and stir just until combined.
- Preheat the oven to 350 degrees F.
- Pour the cake batter into a well-oiled 8” cake pan.
- Bake for 40 to 45 minutes or until cake tests clean.
Notes
- Avocado oil can be replaced with almond, canola, grapeseed, coconut, or olive oil depending on preference.
- Regular cocoa powder can be used instead of raw cacao powder if needed.
- To increase sweetness, add 1/4 cup coconut sugar or date sugar, or 2 tablespoons agave nectar to the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1Serving (of 8) | |
| Calories | 246kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 300mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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