Double Chocolate Fig Loaf Cake - Recipe

Double Chocolate Fig Loaf Cake


120g Cooks&Co Green Figs (Drained Weight)

240ml Plant based milk

80g thick dairy- free yoghurt

80ml sunflower oil, or melted and cooled coconut oil

90g caster or coconut sugar

60ml Fig Syrup (from 1 tin)

1 tsp vanilla essence

210g + 2tsp plain flour

50g cocoa powder 

2 tsp baking powder

1 tsp bicarbonate of soda

A pinch of salt

80g chocolate chips, plus extra

For the frosting

75g vegan butter, softened

20g cocoa powder

150g icing sugar

2 tbsp Fig Syrup, plus extra

Mini Eggs

Chopped Chocolate

Cooking Time: 60 minutes plus cooling
Serves: 8-10

Double Chocolate Fig Loaf Cake

Preparation 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 9x5-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. Por 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.


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