With Easter coming up and the season for all things chocolate, this easy and delicious cake combines figs and raspberries for extra sweetness and a fruit touch. A vegan-friendly bake using flaxseed in place of eggs, the texture is still very spongey, soft and gooey so is almost like a brownie which is even better! One to make over the holidays.


  • 100g dark chocolate, broken up into pieces (I used Montezuma’s)
  • 4 tablespoons coconut oil (I used )
  • 75g gluten-free flour (I used Dove’s Farm)
  • 75g coconut sugar (I used The Groovy Food Company)
  • 3 tablespoons cacao powder (I used Bioglan)
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons flaxseed + 4 tablespoons water (I used Linwoods)
  • 1 teaspoon vanilla extract
  • Fresh figs, halved
  • Strawberries, halved
  • Flaked almonds, to decorate (I used Whitworths)

Get making!

  1. Preheat the oven to 170 degrees C and grease and line a 20cm loose-bottomed cake tin (I used a fluted tart tin).
  2. Gently melt the chocolate and coconut oil then set aside while you mix together the flour, coconut sugar, cacao, cinnamon and baking powder in a bowl.
  3. Once the chocolate has cooled slightly, add to the mixture along with the eggs and vanilla and stir gently to combine.
  4. Pour into the tin and smooth out evenly. Arrange the fruit on top however you like then bake in the oven for about 35-40 minutes until risen and a skewer comes out clean.
  5. Leave to cool then pop out of the tin, scatter over flaked almonds and cut into slices. Enjoy!