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Chocolate Fig Bundt Cake

1.5 hr
12

You don’t need to be looking for a show-stopping dessert to make this Chocolate Fig Bundt Cake, although it will certainly be one! Packed with flavour, our gluten-free chocolate fig bundt cake is rich, luxurious, and has that deep chocolatey goodness that keeps you coming back for another slice. With bursts of sweetness from fresh figs and a lush drizzle of dark chocolate ganache, this cake isn’t just a treat for the taste buds; it’s a feast for the eyes too.

Bundt cakes might look scary, but they’re actually wonderfully simple to pull off, making this chocolate fig bundt cake ideal for sharing during the busy end-of-year season when everyone craves something a bit indulgent.

In Emma’s recipe, Food Thoughts Organic Cocoa Powder plays the starring role, lending that unmistakable deep, smooth chocolate flavour. A hint of vanilla extract and a splash of strong hot coffee boost the chocolate to new heights, creating a rich base that balances beautifully with the nutty notes from buckwheat flour. Besides making the cake gluten-free, this flour also gives the crumb a lovely, soft texture that almost melts in the mouth.

When baking a bundt cake, the right pan and a few simple tricks make all the difference:

  1. Greasing the bundt pan thoroughly is key to keeping every stunning detail intact
  2. A thin dusting of cocoa powder on top of your greasing helps prevent sticking and adds even more flavour to each slice.
  3. Once you’ve poured in the batter, tap the pan gently to release any trapped air bubbles. This helps ensure a smooth, even bake.

With this foolproof Chocolate Fig Bundt Cake, you’re set to impress without breaking a sweat! Whether you’re baking for friends, family, or just for yourself, it’s a deliciously rich and inclusive dessert everyone will enjoy.

Recipe note: If you don’t have a bundt tin, you can still make this cake! Simply bake the batter in a greased and lined 8 or 9 inch cake tin, filling the tin up until it’s just over 1/2 full. Pour the rest of the batter into a smaller greased and lined cake tin, or into cupcake cases. Check the cakes to see if they’re cooked in the same way as you would the bundt cake, looking at them after 30 minutes in the oven and any cupcakes after 20-25 minutes. 

You will need

  • For the bundt cake:
  • 100g unsalted butter, softened, plus extra for greasing da 1/2 teaspoon salt 6 fresh figs, roughly chopped 250ml milk, room temperature 2 tablespoons strong hot coffee 1 tablespoon good quality vanilla extract
  • 80g Food Thoughts Organic Cocoa Powder, plus 3 tbsp
    •
  • 80g olive oil
  • 330g caster sugar
  • 3 medium eggs, room temperature
  • 140g gluten-free plain flour
  • 90g buckwheat flour
  • ¼ tsp Xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 6 fresh figs, roughly chopped
  • 250ml milk, room temperature
  • 2 tbsp strong hot coffee
  • 1 tbsp good quality vanilla extract
  • For the dark chocolate ganache:
  • 150g Food Thoughts Dark Chocolate Chips
    •
  • 80ml double cream
  • For the decoration:
  • 1-2 figs, cut into wedges
  • 2 tbsp Food Thoughts Chocolate Coated Cacao Nibs

Method

Preheat the oven to 180°C, 160°C fan. Grease a large bundt tin generously with butter and dust the inside with a tablespoon of Food Thoughts cocoa powder, covering all of the nooks and crannies. Tip out any excess (a good bang with a wooden spoon helps achieve a thin layer).

Using a hand held electric whisk and a large bowl, or a stand mixer, whisk the butter and olive oil together for a few minutes until smooth and slightly aerated. Add the caster sugar in 3-4 stages and continue to whisk for another 4-5 minutes, or until light and fluffy. Scrape down the sides of the bowl and add the eggs, one by one, whisking for 30 seconds in between each addition.

In a separate bowl, whisk together both of the flours, Xanthan gum, baking powder, baking soda and salt.

In a third bowl, toss the chopped figs with 2 tablespoons of cocoa powder, until fully coated.

Add ½ of the flour mix into the butter and oil mix, followed by ½ of the milk. Stir to combine, then add the remaining flour, milk, vanilla extract and coffee and stir once more. Fold in the cocoa covered figs.

Pour the cake batter into the prepared bundt tin and smooth the top. Place in the oven and bake for 45-50 minutes, or until risen and springy to the touch. A skewer inserted should come out with a few crumbs attached, but no wet batter. Allow the cake to cool in the tin for 10 minutes before tipping out onto a wire rack to cool completely.

To make the ganache, gently heat the cream in a saucepan until just steaming, then take off the heat and add Food Thoughts Dark Chocolate Chips. Let sit for 3 minutes to melt, then stir together until smooth and glossy.

Lift the cake onto a serving plate and drizzle the ganache all over i, allowing it to drip down the grooves. Finish the cake with wedges of fig and a generous sprinkle of Food Thoughts Chocolate Coated Cacao Nibs.