We're excited to share this mouthwatering cake from talented chef Henrietta Inman's latest book The Natural Baker. Wonderfully wholesome & nourishing, it's a must-try for chocoholics! A soft banana sponge, crunchy chunks of chocolate and juicy figs, finished with a rich but light ganache-type icing. Who can resist?
Ingredients
For the cake:
- 60g (2oz / scant ⅓ cup) virgin coconut oil, melted, plus more for the tin
- 1 tbsp milled flaxseeds or linseeds
- 100g unsweetened almond milk, or any plant-based milk
- 1 tsp apple cider vinegar
- 200g dried figs, stalks removed, roughly chopped
- 200g water
- 1 tsp bicarbonate of soda
- 150g wholegrain spelt flour
- 1 tsp baking powder
- 1 tsp sea salt flakes
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp mixed spice
- 250g (about 2 large ripe bananas) banana flesh
- 50g apple purée
- 1 tsp vanilla extract
- 100g dark chocolate solids
Optional:
- Edible flowers to decorate (geraniums)
For the cacao/cocoa cream:
- 80g Aduna Super Cacao Powder or cocoa powder
- 125g maple syrup
- 120g unsweetened almond milk, or any other plant-based milk
- 1 tsp vanilla extract
- 80g virgin coconut oil, melted
- Pinch of sea salt flakes
Method
- Preheat the oven to 180°C/350°F/gas mark 4. Oil the base and sides of an 18cm (7in) loose-bottomed tin and line the base with baking parchment.
- Mix the flaxseeds with 3 tbsp of water and leave for 15 minutes to form a gel.
- Combine the almond milk with the vinegar separately and set aside.
- In a saucepan, cover the chopped figs with 200g water and bring to the boil. Reduce to a medium boil and cook until the water has evaporated and the figs are soft.
- Remove from the heat and add ½ tsp of the bicarbonate of soda, mashing to form a lumpy paste. Set aside to cool slightly.
- Separately weigh out the dry ingredients including the remaining ½ tsp of bicarbonate of soda, dispersing any lumps with a whisk.
- In a separate large bowl, mash the bananas and mix with the apple purée, coconut oil and vanilla extract.
- Chop the chocolate solids into pea-sized pieces and add with the flaxseed gel, the milk mixture and the dry ingredient mixture.
- Fold in the figs to just combine, working quickly so the chocolate does not melt, then transfer the cake mix to the prepared tin.
- Bake for 30 minutes, then reduce the oven temperature to 160°C/325°F/gas mark 3 and bake for a further 10–12 minutes, or until a skewer inserted in the centre comes out just clean.
- Leave to cool in the tin completely.
- For the cacao or cocoa cream, place all ingredients in a blender and process until smooth. Place in a bowl, cover with cling film and keep in a cool place until the cake has cooled and the cream has set (put it in the fridge if needed).
- Spread the cream over the cooled cake and top with edible flowers if using.
Enjoy!
Recipe from The Natural Baker by Henrietta Inman, photographs by Philippa Langley, published by Jacqui Small at £20.
Hen's Notes:
- Sometimes I add chopped toasted walnuts, pecans or hazelnuts, or a mixture, to the batter with the chocolate (add up to 90g).
- To bake small loaf cakes, preheat the oven to 180°C/350°F/gas mark 4 and bake for 10 minutes, rotate the tin and bake for 7 minutes, or until a skewer inserted in the centre comes out clean.
