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Chocolate, Fig and Pistachio Cake

  • February 3, 2016
  • By Carly Neave

Chocolate, Fig and Pistachio Cake

This cake was a real triumph for me…a true hum-ding-a-dy do! (Please judge me on my cooking alone and not my choice of phrases!) ;)

Buckwheat is a fantastic ingredient to cook with because of its beneficial properties rather than being an easy ingredient to use well. It’s gluten-free nature can be a game changer in itself but not enough egg or liquid and the flour is simply too heavy and overpowering – hence a lot of buckwheat recipes I try to create can take a while to perfect. You, however, my wonderful followers don’t need to worry about that because that’s what I’m here for – to do the trialing and testing for you so that you can eat clean, delicious treats without having to think twice!

Chocolate, Fig and Pistachio Cake

What is Buckwheat?

Well despite it’s name containing the word ‘wheat’…it’s actually a fruit seed and is closely related to one of my all time favourite fruits – the Rhubarb. It’s completely gluten-free and completely yummy! I don’t think I’ve had a yoghurt in the last 2 months without sprinkling some buckwheat groats (see here) in it, and it’s been my flour of choice for baking recently. If you saw my last buckwheat pancake recipe you’ll get the idea! I personally am not wholly gluten-free, I find my body can cope with it in small doses but it’s always really helpful even if you’re not completely coeliac to have an option which covers all bases.

 
Chocolate, Fig and Pistachio Cake
Chocolate, Fig and Pistachio Cake
Chocolate, Fig and Pistachio Cake
Despite buckwheat being a little tricky to work with, something last week just clicked and everything worked out so perfectly! The chocolate cake is light and fluffy, melting in your mouth alongside the sticky figs and velvety cashew cream! Pistachios aren’t my favourite nuts but in desserts, and in this cake, they really come into their own.

It really is just fabulous! Also if you’ve been following my instagram @Leanlivinggirl, you’ll know I’m snacking on this cake as we speak! I left out the figs and nuts and made this one this morning into a pure chocolate and buckwheat cake which I could top with whatever I liked…today it’s banana and bee pollen! The recipe is exactly the same minus the figs/nuts if you want to try it too, and I’ve actually updated the original recipe (the one you see pictures with the pistachios) with the one I made just now as it was even better than the first with a simple egg addition!

Chocolate, Fig and Pistachio Cake

Chocolate, Fig and Pistachio Cake

Chocolate, Fig and Pistachio Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 7 slices
Ingredients
  • ¾ Cup Buckwheat Flour
  • 1 Tbs Cacao Powder
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ cup apple sauce
  • 1 tsp Nut butter
  • 4 Dried Figs
  • ¼ cup pistachios
  • 2 Tbs Argave Nectar
  • 2 Large Organic eggs
  • Coconut oil for greasing the loaf pan.
Cashew Cream
  • 2 Tbs greek yoghurt
  • 1 tbs argave nectar
  • ½ cup (75g) cashews soaked in 150ml of water for 4 hours or more. *Make sure to drain and rinse after soaking.
Instructions
  1. Preheat the oven to 150℃
  2. In a large bowl, combine the buckwheat flour, cacao powder, baking powder, baking soda and mix.
  3. Then, hand-whisk in the eggs, apple sauce, argue nectar and nut butter until fully combined and smooth.
  4. Put the pistachios in a blender and whizz for a few seconds until broken up into small little chunks.
  5. Cut up the dried figs into small chunks too and add both into the mixture and stir.
  6. Pour into a well greased loaf tin and place on the middle shelf of the oven.
  7. Whilst the cake is cooking, add the cashew cream ingredients to a blender and whizz until smooth and creamy.
  8. Remove the cake from the oven after 15 minutes or until nicely risen and springy to touch.
  9. Leave the cake on a cooling rack for 20 minutes and then layer on the cashew cream, topping with a few more crushed pistachios for the look.
  10. Slice and serve!
  11. Bake for 14-15 minutes

 

By Carly Neave, February 3, 2016 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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4 Comments
  • Xenia
    February 6, 2016

    Hello! Would really like to try this, but it’s almost impossible to find apple sauce in Germany. Can I substitute it with something?

Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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