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
Total Time: 60 minutes
- 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
- 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.
- 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.
- Add the milk, yoghurt, oil, sugar, reduced syrup and vanilla to a mixing bowl and whisk till smooth.
- 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.
- 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.
- 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).
- Cool for 10 minutes then lift out the tin to cool fully on a wire rack.
- 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.
- Spread the frosting over the cake and top with mini eggs, chopped chocolate and extra syrup, if desired.
- 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.