Cocao Fig Easter Cake

How to make a Fig and Cocao Brownie Cake for Easter

An easy to make cake with a rich chocolate flavour, made with seasonal fruit and cocao powder and nibs. This Easter recipe is refined sugar free.
Course Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Kyrstie Barcak - A Fresh Legacy


  • 50 grams butter softened
  • 1 tablespoon coconut oil
  • 1/4 cup rice malt syrup
  • 3 eggs
  • 1 1/3 cup organic plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bi-carbonate soda
  • 2 figs mashed
  • 2 tablespoons cocao powder plus extra to dust the top of the cake to serve
  • 2 1/2 teaspoons cocao nibs


  1. Set the oven to heat to 160 degrees
  2. Line a slice or cake tray with baking paper or grease well
  3. Add the softened butter, coconut oil and rice malt syrup to a mixing bowl and whisk well with a hand stick blender until well combined and the colour lightens
  4. Add the eggs one at a time, whisking well to combine. Repeat until all of the eggs have been incorporated
  5. Add the remaining ingredients and stir to combine
  6. The mixture should be fluffy like a mousse.
  7. Pour or scoop the mix into the baking tray or pan and smooth the top
  8. Add to the pre-heated oven and bake for 20 minutes
  9. Check for readiness by inserting a knife into the middle of the cake - if it is removed cleanly with no mixture sticking to the blade it is ready
  10. Cool on a rack and slice to serve
  11. Sprinkle with more cocao powder (optional)