Chocolate Chip Fig Cake Recipe

Name: Chocolate Chip Fig Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Banana, Mashed; 1/4 cups Apple Honey Butter; 1/2 cups Nonfat Vanilla Greek Yogurt; 1/2 cups Milk; 1 Tablespoon Vanilla; 2 whole Eggs; 1/2 cups Packed Brown Sugar; 2 cups White Whole Wheat Pastry Flour; 1/2 cups Rolled Oats; 2 Tablespoons Unsweetened Cocoa Powder; 1 teaspoon Cinnamon; 1 teaspoon Nutmeg; 1 teaspoon Baking Soda; 1/4 teaspoons Sea Salt; 1 cup Chopped Figs; 1 cup Zucchini, Grated (or Apple); 1-1/2 cup Dark Chocolate Chips, Divided; 1 teaspoon Coconut Oil

Servings: persons

1 whole Banana, Mashed
1/4 cups Apple Honey Butter
1/2 cups Nonfat Vanilla Greek Yogurt
1/2 cups Milk
1 Tablespoon Vanilla
2 whole Eggs
1/2 cups Packed Brown Sugar
2 cups White Whole Wheat Pastry Flour
1/2 cups Rolled Oats
2 Tablespoons Unsweetened Cocoa Powder
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Baking Soda
1/4 teaspoons Sea Salt
1 cup Chopped Figs
1 cup Zucchini, Grated (or Apple)
1-1/2 cup Dark Chocolate Chips, Divided
1 teaspoon Coconut Oil

1
Preheat oven to 350u00b0F. Lightly grease a bundt pan with cooking spray.
2
Using an electric or stand mixer, cream together banana, honey butter, Greek yogurt, milk, vanilla, eggs and brown sugar.
3
In another bowl, combine flour, oats, cocoa powder, cinnamon, nutmeg, baking soda and salt. Add flour mixture to your wet ingredients, stirring until just combined. Fold in diced figs, shredded zucchini or grated apple and 1 cup of chocolate chips.
4
Pour cake batter into prepared bundt pan. Bake for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Allow cake to cook for at least 10 minutes in pan, then transfer to cooling rack.
5
For the fudge glaze, melt together remaining 1/2 cup of chocolate chips and coconut oil, using a microwave or double boiler. Drizzle glaze over top of cake and set in refrigerator until hardened. Cake is great reheated but also served cold from the fridge.
6
Notes: Apple, pears, or dates may also be used instead of figs. Nuts would also be lovely on this cake!

798

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 whole Banana, Mashed, 1/4 cups Apple Honey Butter, 1/2 cups Nonfat Vanilla Greek Yogurt, 1/2 cups Milk, and more.

Yes, Chocolate Chip Fig Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Fig Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions