Vegan cocoa fig cake is a delicious, moist healthy treat.
I find vegan sweets simply delicious. This cocoa and fig cake not only has nothing to envy to the classic preparations with eggs but, on the contrary, it is even better. The texture is so moist, fragrant and soft, thanks to the high quality of unrefined flours and a so good mix of liquids ingredients, such as organic sunflower oil and plant based milk.
Potato starch is a perfect, natural egg replacer (if you increase the amount of flour, of course, you will also have to raise the quantity of potato starch (or cornstarch. Banana is another excellent egg replacer). Cocoa and figs is a winning combination. For an even richer cake, you can also add 50 g (2 oz) of melted chocolate.
Sicilian pistachio is an ingredient to which I do not give up and which is also so versatile in this recipe, giving that crunchy touch to a very soft cake. Organic ripe figs from my garden enrich the sweetness of a cake that is also ideal as a dessert, if served with vanilla ice-cream.
Vegan cocoa fig cake: Ingredients
300 g (11 oz) oat flour, sifted
50 g (2 oz) cornflour, sifted
80 g (3 oz) potato starch
1 tbsp organic baking powder
1 tbsp raw cocoa
Pinch of sea salt
80 g (3 oz) coconut sugar
150 ml (5 fl oz) organic high oleic sunflower oil
150 ml (5 fl oz) oat milk (or other plant based milk)
4/5 ripe figs
1 tbsp Pistachios, chopped
Vegan cocoa fig cake: Method
- In a bowl, mix the flours, baking powder, cocoa and salt. In another bowl mix the sugar with oil and milk. Slowly add the solid ingredients to the liquids and mix until a homogeneous mixture is obtained.
- Pour the mixture into a cake tin, lined with baking paper.
- Add the figs, the pistachio and bake at 180° C (350° F/ Gas 4) for 30 minutes.