Chocolate, Zucchini & Fig Cake

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I love one bowl cakes. Fast, easy and less cleanup at the end. Just keep adding the ingredients until everything is mixed well and it’s done.  I saw huge figs at the market the other day and got some to decorate this cake. They were so nice and sweet.  For the batter, I used dried figs and shredded zucchini which I squeezed until it was dry. This cake is very moist and I love the little crunch that the fig seeds give.

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This recipe is for a 21cm cake mold.

Ingredients:

For the Cake:

1 ½ cups of all-purpose flour

1 cup of sugar

¼ cup of cocoa powder

1 teaspoon of baking powder

1 teaspoon of baking soda

Pinch of salt

1 egg

1 tablespoon of vanilla essence

1/3 cup of vegetable oil

1 cup of shredded zucchini, squeezed dry

¼ cup of milk

6 dried figs, chopped

For decoration:

1 or 2 fresh figs, thinly sliced

Mint leaves

Honey for brushing over the fig slices

 

Preheat the oven to 180C/350F. Line the bottom of the cake mold with parchment paper.  Lightly grease and flour the edges of the mold.

In a large bowl, whisk the sugar, vanilla and egg. Then add the zucchini and oil. Mix well. Then add all the dry ingredients. Finish by adding the milk and figs. Mix until everything is combined.

Pour the batter into the prepared cake mold. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean.

Once the cake is baked, allow it to cool down completely. Then remove it from the cake mold. Arrange the fig slices over the top of the cake. Brush some honey over each fig slice and finally decorate with some mint leaves.  Store it, covered in the fridge.

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7 thoughts on “Chocolate, Zucchini & Fig Cake

  • September 2, 2015 at 6:20 am
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    Your photography (and those flowers!) are absolutely gorgeous here! I haven’t used figs much but can imagine how well they would go in a zucchini -chocolate cake – such a good way to disguise those veges 🙂

    Reply
  • September 4, 2015 at 11:44 am
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    This might be one of the most delicious looking cakes I’ve ever seen. I can’t wait to try it. I would imagine the amount of sweetness might be more perfectly balanced than cakes usually are. It definitely seems sweet, but tastefully so through the complimentary combination of flavors instead of an overwhelming amount of sugar. Paola, My only question is what kind of oil you used for this recipe. The oil I choose always changes the flavors of my dish, so I was curious if you had preferred oil for this cake. Thank you for the fantastic idea!

    Between Paola, I also mailed you few days back on your hotmail, did you checked that, can you help?

    Reply

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