Chocolate Figgy Bundt Cakes with Cranberry Cream Drizzle

Serves 12

Whilst I can admit that this is definitely not one of my best photos (gloomy mornings are a food blogger’s kryptonite!), I would go as far as to say that these are my greatest ever cakes, hands down, no contest.  You will just have to trust me on that one and hop straight to your kitchen to try them – your taste buds can thank me later.  But please note, it’s absolutely imperative that you sing “Oh bring us some figgy pudding, Oh bring us some figgy pudding, And bring it right here” while you are making it, otherwise it just won’t turn out as well!

These mini chocolate spelt cakes are sweet, moist, fluffy and down right delicious!  They also just happen to be vegan and have no added sugars in whatsoever.  They are only sweetened with natural sugars like figs, dried cranberries, bananas and apple puree. Oh and of course the dark chocolate itself!  Sweetening food with natural sugars is a wonderful way to turn family favourites (like chocolate cakes) into their healthier high-fibre cousins.  One of the reasons it is healthier, is because natural sugars like bananas and dried fruit are not just an empty pile of fructose. They are packaged up with a host of nutrients, vitamins, antioxidants and fibre, and it is the fibre in particular which slows down the absorption of sugars in your blood stream and helps to stabilise blood sugar levels.

Whilst the recipe has a few more steps than I would normally use in my baking (which usually consists of chucking all of the ingredients in one big bowl and mixing it all together), there is nothing difficult or fiddly.  And it is so very worth it!  This recipe can also be made into one large cake for a celebration, and the cranberry drizzle can be subbed out for other icing of your choice when it’s not Christmas time anymore. 

Each bundt cake provides 197 calories, 4g of plant-based protein, a big 5g of fibre and 13% of my daily Iron requirements.

INGREDIENTS

For the cakes 

·      220g Bananas
·      155g Dried Figs
·      45g Dried Cranberries
·      1 tbsp Milled Flaxseeds
·      1 tsp Bicarbonate of Soda
·      ½ tsp Baking Powder
·      30g Coconut Oil - melted
·      1 tsp Apple Cider Vinegar
·      50g Apple purée
·      110g Dark Chocolate – roughly chopped
·      100ml Milk (I used Oat Milk)
·      180g Wholemeal Spelt Flour
·      1 tsp Vanilla Extract
·      ½ tsp Cinnamon 

For the Cranberry Drizzle

·      100g Cranberries
·       100ml Water
·       30g Xylitol (or sugar of your choice)
·       Juice & Zest of ½ Orange
·      Cream (I used Oat Cream) 

METHOD

For the cakes

·     Pre-heat the oven to 180 degrees.
·     In a small bowl, mix the milled flaxseeds with 1½ tablespoons of water and set aside to thicken.  
·     Remove the woody stalks from the figs, chop them and place them in a small saucepan, along with the cranberries. 
·     Add 150mls of water and bring to the boil.
·     Keep cooking until most of the water has evaporated and then mash well.  Set aside to cool.
·     Add the milk and apple cider vinegar to the thickened flaxseeds and set aside.
·     Mash the bananas well, and add the apple puree, vanilla extract, melted coconut oil and the flaxseed/milk mixture.  Combine well.
·     In a large bowl, sift in the flour and add the cinnamon, baking powder, baking soda and a touch of salt.
·     Add both the banana mixture, and the mashed fig/cranberry mixture to the flour bowl and mix well.
·     Finally add the chocolate chips and mix again.
·     Spoon the mixture into greased bundt cake tins (or a large springform tin) and bake for 20 minutes for the mini cakes, and 45 minutes for the larger ones or until a skewer comes out clean. 

For the Drizzle

·     First make the cranberry sauce.NOTE – this recipe makes more cranberry sauce than you need for the drizzle so save it in a airtight jar in the fridge.
·     In a small saucepan, add the cranberries, water, xylitol, orange zest and orange juice.
·     Heat on a medium heat until the cranberries have softened.  Mash well.
·     Taste and adjust add more sugar if still too tart.
·     Set aside to cool. 
·     When you are ready to serve the cakes, simply mix a few tablespoons of the cranberry sauce with some cream, using a ratio of 1:1.
·     Drizzle over the cakes and enjoy! 

NOTE: This Orange Cranberry Sauce is also great in porridge, chia puddings or yogurt for a wonderfully festive breakfast.

NUTRITIONAL INFORMATION

Calories – 197
Protein – 4g
Fat – 8g
Carbohydrates – 32g
Fibre – 5g
Iron – 13%

*Recipe adapted from my absolute favourite cookbook.  The amazing Anna Jones - The Modern Cook’s Year