Coconut, Fig & Chocolate Cake | Dark Chocolate Fig Ganache | Coconut Carmel Sauce

Coconut, Fig & Chocolate Cake | Dark Chocolate Fig Ganache | Coconut Carmel Sauce

Coconut Lime Cupcakes With Raspberry Centers & Coconut Cream Lime Frosting Reading Coconut, Fig & Chocolate Cake | Dark Chocolate Fig Ganache | Coconut Carmel Sauce 3 minutes Next Gingerbread Cookies

The goodness of fresh figs in this gluten-free and vegan cake is a true delight. It utilises Coconut Sugar, Coconut Oil and Desiccated Coconut all from Good Graze.

Course: Dessert

Difficulty: Easy

Servings: 12 slices

Prep time: 30 minutes

Baking time: 35 minutes

Total time: 65 minutes



1 1/4 cup Jowar Flour

1/4 cup Rice Flour

1/4 cup Corn Flour

1/2 cup Good Graze Desiccated Coconut

1/2 cup ground Pistachios

2 tsp Baking Powder

1/2 tsp Baking Soda

1 1/4 cup Good Graze Coconut Sugar

3/4 cup Cocoa Powder

1/2 cup Good Graze Coconut Oil

3/4 cup Coconut Yogurt

1/2 cup Flax egg (1 tsp ground flax seeds in 2 tbsp water)

1 cup Coffee

1/2 cup Almond Milk

1 tsp Vanilla Extract


1 1/4 cup Dark Chocolate
1/2 cup Coconut Milk
2 tbsp Good Graze Coconut Oil
1/4 cup Fig Jam

1 1/2 cup Coconut Milk
1 cup Good Graze Coconut Sugar


Fresh Figs
Seasonal Berries


  • Pre-heat oven to 175°C.
  • Sift together Jowar flour, rice flour, corn flour, baking powder, baking soda and cocoa powder in a large bowl. Add desiccated coconut, ground pistachios and coconut sugar and combine.
  • In another bowl, combine coconut oil, coconut yogurt, flax egg, coffee, almond milk and vanilla extract.
  • Add the wet ingredients to the dry ingredients and pour in four 10″ diameter cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely at room temperature.
  • Using the double boiler method, add all the ingredients of the ganache in a glass bowl placed over a container with boiling water, whisking continuously and making sure the water does not touch the base of the glass bowl. Once the chocolate has melted, take it off the heat and keep stirring until thickened. If it is too thick, add some more coconut milk. Cool to room temperature and then refrigerate for 30 minutes.
  • To make the coconut caramel sauce, heat the coconut milk and coconut sugar in a saucepan over high heat, whisking continuously until all of the sugar has dissolved. Bring it to a boil, reduce the flame to low and let it simmer. It will get thicker and will begin to change colour to golden brown. This should take about 15-20 minutes. Stir the mixture occasionally. Let it cool at room temperature and then refrigerate for at least 20 minutes.
  • To assemble, pipe the ganache over the first sponge. Pour 2 tablespoons of caramel sauce all over it. Repeat the same with all the other sponge layers. Finish the cake by garnishing with sliced figs and seasonal berries.