Chocolate Fig Cake
The richest, most unique chocolate cake recipe, this Gluten Free Chocolate Fig Cake is perfect for those who have a sweet tooth but like to keep the sugar level lower.
Servings: 8 Servings
Calories: 246kcal
Equipment
Ingredients
- 6 ripe figs halved and roasted
- 2 eggs
- ¼ cup avocado oil*
- 1 cup full-fat canned coconut milk
- 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
*you can replace the avocado oil with almond oil, canola, grapeseed, coconut, or olive oil.
**you can also use regular cocoa powder. For a sweeter cake, add 1/4 cup of coconut sugar or date sugar, or 2 tablespoons of agave nectar
Nutrition
Serving: 1Serving (of 8) | Calories: 246kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 300mg | Fiber: 6g | Sugar: 11g