Chocolate Chip Fig Cake

Whoa Nelly.  Nellers.  Nellie-he-hum.

This cake.  Lwady, this cake.  I feel so naughty eating it.  Almost like I’m up to something inexplicably bad and socially unacceptable.

I can only describe this feeling to parallel purse snatching or high jacking a car.  Now, now…I’ve done neither of these but I’m just guessing this is what it feels like.  I have however seen a good bag or two in my day, and I’ve been tempted to grab and go.

I get the gimme fingers and I’m forced to reign myself back in.  I need to stay on track.

Bah-hack to cake.

This fiendish cake is actually healthy.  Just omit all that luscious dark chocolate I dumped into it.  Did you know figs are a great source of potassium and calcium?  Yes they are.

Whole wheat flour, oats, smashed nanner-nanner, zucchini, figs, yogi; we are talking a lean mean lineup.

I know fresh figs can sometimes we challenging to find.  This time of year they can sometimes be spotted in the grocery store.   I got mine from Trader Joe’s.  If you can get your fingy-fings on some, I definitely think you should try them!

Chocolate Chip Fig Cake

Serves 9

• 1 whole Banana, Mashed
• ¼ cups Apple Honey Butter
• ½ cups Nonfat Vanilla Greek Yogurt
• ½ cups Packed Brown Sugar
• ½ cups Milk
• 1 Tablespoon Vanilla
• 2 whole Eggs
• 2 cups White Whole Wheat Pastry Flour
• ½ cups Rolled Oats
• 2 Tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Baking Soda
• ¼ teaspoons Sea Salt
• 1 cup Chopped Figs
• 1 cup Zucchini, Grated (or Apple)
• 1-½ cup Dark Chocolate Chips
• 1 teaspoon Coconut Oil

Preheat oven to 350 degrees.

Lightly grease a bundt pan with cooking spray.

Using an electric or stand mixer, cream together banana, honey butter, Greek yogurt, milk, vanilla, eggs and brown sugar.

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.

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 ten minutes in pan, then transfer to cooling rack.

For fudge glaze, melt together remaining half 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.
**Apple, pears, or dates may also be used instead of figs. Nuts would also be lovely on this cake!