Mocha Cake with Fresh Figs

This gluten-free vegan cake provides a wonderful take on the complementary flavours of chocolate, coffee and figs.


Serves 8-10

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  • 1 3/4 cup gluten free flour
  • 1/4 cup cocoa powder
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 175ml agave nectar
  • 120ml apple sauce
  • 100ml coconut oil (melted)
  • 60ml strong coffee (liquid)
  • 5ml lemon juice
  • 60ml warm water


  • 80g dark chocolate
  • 60ml coconut cream
  • 30ml agave nectar
  • 30ml strong coffee (liquid)
  • 4 medium fresh figs to decorate


Preheat oven to 160˚C. Grease two round 22cm cake pans.

Sift flour, cocoa, baking powder, baking soda and salt together.

Add agave, apple sauce, coconut oil and coffee. Mix well with a metal spoon until completely combined.

Combine lemon juice and warm water and stir into batter. Mix until completely incorporated into batter.

Evenly divide and pour batter into prepared cake pans.

Bake for 25 minutes or until inserted skewer is clean when removed.

Remove cake from oven and allow to cool completely on cooling rack.

Melt together chocolate and agave nectar in microwave. Stir in coconut cream and coffee and refrigerate until needed.

Place one layer of cake on cake stand or plate. Top with half ganache. Place next layer of cake on top of first layer and spread with the remaining chocolate ganache.

Decorate with sliced fresh figs.

Recipe courtesy of Cupcake Richard.