Mocha Cake with Fresh Figs

· and Coffee Chocolate Ganache ·

Of course chocolate and coffee are great friends and this cake is a super indulgent way to get your fix of both.

If you’ve never tried figs with coffee, this is a good way to do just that and also a very good reason to bake a cake {not that I ever need an excuse to bake cake}.

Mocha Cake with Fresh Figs & Ganache
Serves 10
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Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
For the Cake
  1. 1 3/4 cup gluten free flour
  2. 1/4 cup cocoa powder
  3. 1 tbsp baking powder
  4. 1/4 tsp baking soda
  5. 1/4 tsp salt
  6. 175ml agave nectar
  7. 120ml apple sauce
  8. 100ml coconut oil {melted}
  9. 60ml strong coffee {liquid}
  10. 5ml lemon juice
  11. 60ml warm water
For the Ganache
  1. 80g dark chocolate
  2. 60ml coconut cream
  3. 30ml agave nectar
  4. 30ml strong coffee {liquid}
For the Topping
  1. 4 medium fresh figs to decorate
For the Cake
  1. Preheat oven to 160 degrees Celsius.
  2. Grease two round 22cm cake pans.
  3. Sift flour, cocoa, baking powder, baking soda and salt together.
  4. Add agave, apple sauce, coconut oil and coffee. Mix well with a metal spoon until completely combined.
  5. Combine lemon juice and warm water and stir into batter. Mix until completely incorporated into batter.
  6. Evenly divide and pour batter into prepared cake pans.
  7. Bake for 25 minutes or until inserted skewer is clean when removed.
  8. Remove cake from oven and allow to cool completely on cooling rack.
For the Ganache
  1. Melt together chocolate and agave nectar in microwave. Stir in coconut cream and coffee and refrigerate until needed.
To Assemble
  1. Place one layer of cake on cake stand or plate. Top with half ganache.
  2. Place next layer of cake on top of first layer and spread with the remaining chocolate ganache.
  3. Decorate with sliced fresh figs.