(Dairy free, gluten free, vegan)

I must confess that I’ve wanted to make a raw version of this for a long time. I took the inspiration for this recipe from an Italian style confection. Rich, dense and very chocolaty – I can assure you that the addition of the grated raw chocolate is not merely a garnish – you need it to add a rich chocolate dimension to the cake. If you don’t have easy access to raw chocolate bars like the Deliciously Raw Mayhawk Plain Bar, then you could use a really good quality dark chocolate bar instead, ideally with upwards of 85% cacao.

NOTES: Completely made, this will keep in the freezer (if covered) for up to two weeks. You could remove it a slice at a time.

Chocolate Fig Cake
Prep time
Yield: 8 servings
  • 1 cup almond pulp (left over from making almond milk)
  • ½ cup ground almonds
  • ½ cup coconut flour
  • ½ cup cacao powder
  • ½ cup semi-soft dried figs, soaked in water for 2 hours
  • 2 Medjool dates, stones removed
  • ¼ cup almond milk
  • 1 ½ tsp vanilla extract
  • 1 tbsp lemon juice
  • Pinch of salt
  • 2 tbsp melted coconut oil,
  • 1 tbsp ground linseed (flaxseed)
  • ¼ cup Deliciously Raw Mayhawk Raw Chocolate (or another chocolate bar), grated

  • Vanilla Cream
  • 1 ½ cup macadamia nuts, soaked in water for 2 hours
  • ¼ cup almond milk
  • 2 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 2 tbsp melted coconut butter

  • Fig Jam
  • 6 semi-soft figs, soaked in water for 2 hours
  • 4 tbsp of the soak water
To make the sponge cake
  1. In a large bowl, mix together the almond pulp, ground almonds, coconut flour and cacao powder until well-combined and there are no lumps.
  2. In a blender, strain the figs and whizz them with the dates, almond milk, vanilla, lemon juice and salt until smooth. Mix this into the dry flour mixture by hand. Add the melted coconut oil, ground linseed and the grated chocolate. Mix together until it forms a spongy dough.
To make the vanilla cream
  1. Strain and rinse the macadamia nuts until cold running water. In a blender, whizz all of the ingredients until smooth.
To make the fig jam
  1. Strain the figs. In a blender, whizz the figs and the water until smooth.
To assemble
  1. Press half the sponge cake mixture into the bottom of an 8 inch loaf tin.
  2. Add a layer of the macadamia cream and freeze until set.
  3. Then add a layer of the fig jam and freeze until set.
  4. Add another layer of the cake. Freeze again until solid. Freezing will make it easier to handle.
  5. Once set, remove the cake from the freezer, top with macadamia cream and sprinkle with grated raw chocolate. Allow to thaw in the fridge.