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Recipe for Mini Chocolate Olive Oil Fig Cake

Mini Chocolate Olive Oil Fig Cakes

Ingredients

  • 1/2 cup soaked pitted dates
  • 1/4 cup cocoa powder
  • 1/4 cup hot water
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon finely grated lemon zest
  • 1/3 cup chopped dried figs

Topping

  • 1 fig thinly sliced

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Add soaked dated to a food processor. If you haven’t soaked your date, put them in a bowl of water for 1 hour. Process until chopped finely or pureed.
  3. In a small bowl, pour the cocoa powder and hot water. Whisk until well combined, then set aside.
  4. In a large bowl, combine the flour, sugar, sea salt and baking soda.
  5. In a separate bowl, add the dates, egg, olive oil and lemon zest. Stir to combine the wet ingredients.
  6. Add the flour mixture to the wet ingredients and stir until well combined.
  7. Add the chopped figs to the cake batter. Stir with a spoon.
  8. Spray a muffin tin with cooking spray. Fill each slot 3/4 of the way up with batter. Top with sliced figs. Bake for 15 minutes.