Can you guess what time it is? I’ll give you a hint…
“The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season.”
It’s Recipe ReDux time! This month’s challenge had me scratching my head, since my first inclination for recipe development is to to go savory. But I do like to create recipes that are different, simple and enjoyable, and I think that’s exactly what I did here.
I’ve always wanted to try an olive oil cake, and I’m so happy I did! The olive oil make the cake really moist, while the figs bring home the flavor of the holidays. And what cake would be complete without chocolate? These delicious mini cakes are made in a muffin tin, so they are portion controlled, and there’s only 1 tablespoon of sugar in the entire recipe!
[bctt tweet=”Add this yummy portion-controlled mini #chocolate olive oil #fig cake to any party menu. ” username=”nutritionalanat”]
Mini Chocolate Olive Oil Fig Cakes
- 1/2 cup soaked pitted dates
- 1/4 cup cocoa powder
- 1/4 cup hot water
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1 large egg
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- 1/3 cup chopped dried figs
- 1 fig thinly sliced
Preheat the oven to 350 degrees F.
Add soaked dated to a food processor. If you haven’t soaked your date, put them in a bowl of water for 1 hour. Process until chopped finely or pureed.
In a small bowl, pour the cocoa powder and hot water. Whisk until well combined, then set aside.
In a large bowl, combine the flour, sugar, sea salt and baking soda.
In a separate bowl, add the dates, egg, olive oil and lemon zest. Stir to combine the wet ingredients.
Add the flour mixture to the wet ingredients and stir until well combined.
Add the chopped figs to the cake batter. Stir with a spoon.
Spray a muffin tin with cooking spray. Fill each slot 3/4 of the way up with batter. Top with sliced figs. Bake for 15 minutes.