Vegan Double Chocolate Fig Loaf Cake Recipe

Vegan Double Chocolate Fig Loaf Cake Recipe

This super chocolatey, fruity vegan chocolate fig cake is a wonderful springtime treat. It features an incredibly moist vegan chocolate cake topped with the fluffiest of vegan buttercreams and is finished off with a sprinkling of dairy-free chocolate eggs to make it even more enticing.

We love the addition of figs to this recipe as not only do they add a natural burst of sweetness, but their chewy texture makes this vegan chocolate fig cake so delightful to eat.

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Total Time: 60 minutes

Servings: 10

Rating:  

Total Time: 60 minutes

Servings: 10

Ingredients

Method

Ingredients

(Servings: 10)

  • For the loaf:
  • 24 24 ml plant-based milk
  • 8 8 g thick dairy-free yoghurt
  • 8 8 ml sunflower oil, or melted and cooled coconut oil
  • 9 9 g caster or coconut sugar
  • 6 6 ml Fig Syrup (from 1 tin)
  • 0.1 0.1 tsp vanilla essence
  • 21 21 g + 2 tsp plain flour
  • 5 5 g cocoa powder
  • 0.2 0.2 tsp baking powder
  • 0.1 0.1 tsp bicarbonate of soda
  • A pinch of salt
  • 8 8 g chocolate chips, plus extra
  • 12 12 g Cooks&Co Green Figs, drained weight
  • For the frosting:
  • 7.5 7.5 g vegan butter, softened
  • 2 2 g cocoa powder
  • 15 15 g icing sugar
  • 0.2 0.2 Tbsp Fig Syrup, plus extra
  • To decorate:
  • Vegan mini chocolate eggs (we love Doisy & Dam Good Eggs)
  • Chopped chocolate

Method

  1. Start by opening a tin of Cooks & Co Green Figs in Syrup and separate the syrup from the figs. Add the syrup to a small saucepan and bring to a boil, allow to simmer for 3-5 minutes until the syrup has thickened, is glossy and richer in colour. Pour into a bowl and allow to cool.
  2. Preheat the oven to 160Fan/180*C and line a 9×5-inch loaf tin with parchment paper. Chop the Cooks&Co Green Figs into quarters and toss in 2 tsp plain flour.
  3. Add the milk, yoghurt, oil, sugar, reduced syrup and vanilla to a mixing bowl and whisk till smooth.
  4. Sift in the plain flour, cocoa powder, baking powder and bicarbonate of soda and add the salt. Whisk to a thick smooth batter, and almost no specks of flour remain.
  5. Fold the chocolate chips and floured figs into the batter. Pour into the loaf tin, smooth over the top with extra chocolate chips, if desired.
  6. Bake for 45-50 minutes or until an inserted skewer comes out clean (you can cover the top with foil if it is browning too much, after 30 minutes).
  7. Cool for 10 minutes then lift out the tin to cool fully on a wire rack.
  8. Beat the softened butter with a handheld electric or freestanding mixer until fluffy. Now add in the cocoa powder, icing sugar ad reduced fig syrup and continue to beat for 2-3 minutes until light and luscious.
  9. Spread the frosting over the cake and top with mini eggs, chopped chocolate and extra syrup, if desired.
  10. Keep the cake in a sealed container for 2-3 days or in the fridge for 3-5 days. You can freeze the unfrosted loaf for 1 month in the freezer and defrost at room temperature and continue to decorate.

If you enjoyed this recipe, you’ll adore this No-Bake Triple Layer Vegan Easter Cheesecake.

Written by

Amy Lanza for Cooks&Co

Amy Lanza for Cooks&Co

The essence of Cooks&Co is to offer food lovers interesting, inspired and authentic ingredients from all over the world. The Cooks&Co range is available in Morrisons, Tesco and Ocado, offering you a wealth of delicious plant-based counterparts to liven up mealtimes.

cooksandco.co.uk/

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