A sliced open Vegan Double Chocolate Fig Loaf Cake

Vegan Double Chocolate Fig Loaf Cake

This Vegan Double Chocolate Fig Loaf Cake is the ultimate fudgy chocolate cake packed with juicy figs and topped with a luscious chocolate buttercream. Decorate this chocolate loaf with Easter mini eggs or more chocolate for an easy vegan bake.

Chocolate and Easter go hand in hand, so in the lead up to Easter weekend, I am sharing one of our favourite chocolate loaf cakes. It’s so rich and fudgy, moist not crumbly and so chocolatey. With chocolate chunks, a chocolate batter and chocolate buttercream, this is one for the chocolate-lovers.

A slice cut from a Double Chocolate Fig Loaf Cake
Double Chocolate Fig Loaf Cake

What makes this loaf cake so delicious?

This cake has received lots of thumbs up and it’s:

  • Rich, chocolatey and moist
  • Cake-y and fluffy
  • Packed with juicy fruity figs
  • Easily made in one bowl with accessible ingredients
  • Naturally vegan and nut-free
  • Lightened up with yoghurt and coconut sugar
  • Made with a delicious homemade fig syrup
  • Great for Easter baking and all year round
  • Melt-in-your-mouth texture

This cake really is delicious and if you are already wanting to bake this, skip ahead to the recipe card, or let’s discuss the recipe in more detail first.

Firstly, let’s talk about figs.

I use tinned figs for the recipe, here is an explanation of what I use and alternatives:

  • Tinned figs: I use a tin of figs (they are called Green Figs from Cooks & Co) which come in a tin of syrup. This recipe uses both the figs, which are sticky like fresh figs as opposed to dried figs, and the fig syrup. The syrup is quite watery so I simply boil it away for a bit to reduce the mix and reach a deeper coloured, richer flavoured and stickier syrup. Make the syrup ahead of time for using in the loaf and buttercream.
  • Fresh figs: you can instead use fresh figs where you see “tinned figs” in the recipe, just chop them up like the recipe states, toss them in flour and use in the same way.
  • Dried figs: you can also use dried figs instead, which will be less fresh and juicy but still delicious.
  • Syrup: as mentioned, I make a thick fig syrup but if you are not using tinned figs, you won’t be able to make this. Simply use maple syrup instead, no need to boil down as it is sticky enough. Other syrups can also be used like agave, date, brown rice or vegan honey.
Double Chocolate Fig Loaf Cake with chocolate frosting
Double Chocolate Fig Loaf Cake

What ingredients go into this loaf cake?

Now onto the rest of the ingredients for this Vegan Double Chocolate Fig Loaf Cake:

  • Plant-based milk: I like oat or almond milk best but soya, coconut or hemp milk also work.
  • Thick dairy-free yoghurt: this adds a lot of moisture to the loaf as well as replacing some of the fat that would come from oil or butter. The loaf is light and springy as a result. The yoghurt needs to be thick, otherwise the batter will be too wet. I like the natural or vanilla flavoured Cocos Organic coconut yoghurt or other Greek-style yoghurts will work.
  • Sunflower or coconut oil: I prefer the softer texture of sunflower oil but you can use melted and cooled coconut oil (it needs to be cooled so that it is not too hot and suddenly hardens when it meets the cold yoghurt and milk). Light olive oil will also be great.
  • Sugar: either use coconut or caster sugar for the best flavour and texture.
  • Syrup: as mentioned above, I use a homemade fig syrup but maple, agave or brown rice syrup or vegan honey will also be great.
  • Vanilla essence: for the classic cake flavour.
  • Plain flour: as yet, I have not tested this with a gluten-free baking flour blend. I can imagine it would work well, as long as you have xanthan gum in there, too, to help bind it. I like plain white flour for the lightest texture but I can image spelt or half buckwheat-half white flour will be delicious.
  • Cocoa powder: for the rich chocolate-y cake. You can use cocoa or cacao interchangeably, as long as they are both 100% cocoa/cacao, it is great.
  • Rising agents: baking powder and bicarbonate of soda are essentials for the texture and rise.
  • Salt: to bring together all the flavours.
  • Chocolate chips: or you can use chocolate chopped up small. You want the chocolate small so that you can slice the cake easily once baked. Any dairy-free chocolate will work but I prefer dark chocolate.
  • Figs: as mentioned above, I used tinned figs but you can also use fresh figs. Toss them in flour to absorb some of the liquid and ensure they don’t all sink to the bottom of the loaf. You can swap these for dried figs, chopped small, too.

And onto the buttercream:

  • Vegan butter: it is important that the butter is softened to room temperature for the best texture. You want the block of butter rather than the spreadable kind.
  • Cocoa powder: for a lovely rich chocolate buttercream. As above, cacao powder is also great.
  • Icing sugar: essential for the best buttercream.
  • Fig syrup: or maple syrup for a lovely soft and deliciously smooth buttercream.
  • Chocolate: as it is coming up to Easter, I love adding on some chocolate mini eggs (I like these ones) but regular chopped chocolate is also great.
Drizzling syrup over Vegan Double Chocolate Fig Loaf Cake
Vegan Double Chocolate Fig Loaf Cake

How do I make this Vegan Double Chocolate Fig Loaf Cake?

The method is really simple and like most bakes, it comes together in one bowl:

  • Make the fig syrup: drain away the liquid into a saucepan and then bubble away till thick and glossy. Allow to cool.
  • Chop the figs and toss in flour: this prevents them sinking to the bottom of the baked loaf and absorbs excess liquid.
  • Stir together the wet ingredients for the batter: till smooth.
  • Sift in the dry ingredients: and whisk again till almost no specks of flour remain.
  • Fold in the figs and chocolate: and gently stir again, being careful not to over-mix the batter.
  • Pour into a loaf pan and bake: for 45-50 minutes or until an inserted skewer comes out almost clean.
  • Cool in the tin then lift out: to cool fully.
  • Whip together all the buttercream ingredients: till light and luscious.
  • Spread the buttercream over the loaf: in any pattern you like.
  • Decorate with chocolate: and an extra drizzle of syrup.
  • Slice thick and enjoy: with a glass of plant-based milk or tea.
Close up of Vegan Double Chocolate Fig Loaf Cake
Vegan Double Chocolate Fig Loaf Cake

Is this loaf cake gluten-free and nut-free?

As yet, I have not tried this cake with gluten-free flour, but I can imagine it would work as it’s quite a moist batter. Make sure your flour is a 1:1 baking blend that you usually use for baking and it contains xanthan gum. This cake is naturally but-free, just check your milk, yoghurt and chocolate do not contain nuts.

Can I use other fruits?

Yes, I think blueberries would be amazing in this loaf or raspberries, too. You could also skip the fruit all together and have a rich double chocolate loaf cake.

Can I make this into a cake?

If you want to make this into a layer cake, I recommend using two 6-inch cake tins instead and adjust the baking time accordingly, as it will not need as long to bake. You will need to double the buttercream recipe, too.

How long will this cake last?

Not long if you are in our house as you will want a second slice. It will last for 2-3 days at room temperature or in the fridge if it’s warm (I tend to put my loaf in the fridge overnight and take it out in the daytime) in a sealed container. You can freeze the unfrosted loaf for up to 1 month, and allow to defrost at room temperature before frosting.

A slice of Vegan Double Chocolate Fig Loaf Cake on a small plate
Vegan Double Chocolate Fig Loaf Cake

I love chocolate bakes, what else can I make?

I hope you will love this Vegan Double Chocolate Fig Loaf Cake and for more chocolate cakes and bakes, how about my:

Vegan Double Chocolate Fig Loaf Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print

This Vegan Double Chocolate Fig Loaf Cake is the ultimate fudgy chocolate cake packed with juicy figs and topped with a luscious chocolate buttercream. Decorate this chocolate loaf with Easter mini eggs or more chocolate for an easy vegan bake.

Ingredients

    For the Loaf:
  • 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, see method), or maple syrup
  • 1 tsp vanilla essence
  • 210g + 2 tsp plain flour
  • 50g cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • A pinch of salt
  • 80g chocolate chips, plus extra
  • 120g tinned figs, drained weight
  • For the Frosting:
  • 75g vegan butter, softened
  • 20g cocoa powder
  • 150g icing sugar
  • 2 tbsp fig syrup, (see method) or maple syrup
  • Mini Eggs
  • Chopped Chocolate

Directions

  1. If making your own fig syrup, you will need to use tinned figs. 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 figs (green, fresh or dried) into small pieces and toss in 2 tsp plain flour.
  3. Add the milk, yoghurt, oil, sugar, reduced (or other) 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 basically clean, some specks are OK (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 (or other 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 in the fridge or room temperature if it’s not too hot. You can freeze the unfrosted loaf for 1 month in the freezer and defrost at room temperature and continue to decorate.
A sliced open Vegan Double Chocolate Fig Loaf Cake
Vegan Double Chocolate Fig Loaf Cake

I look forward to hearing what you think of this Vegan Double Chocolate Fig Loaf Cake so please let me know in the comments below. If you do make this cake, I’d love to see so please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With double choc fig love x

p.s. the original recipe was made with Cooks and Co although this blog post is not sponsored and all my opinions are my own.

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