Chickoo & Fig Whole Wheat Cake Recipe – Easy Chocolate Swirl Loaf

Last Updated on 4 months by Neha Deshmukh

Chickoo & Fig Whole Wheat Cake Recipe – Easy Chocolate Swirl Loaf

Hey everyone! I’m so excited to share this recipe with you. It’s a little slice of comfort, perfect with a cup of chai, and surprisingly easy to make. I first stumbled upon combining chickoo and figs when my local market had an amazing harvest of both, and honestly, it’s a match made in heaven! This whole wheat cake is moist, subtly sweet, and has a beautiful, natural flavour. Let’s get baking!

Why You’ll Love This Recipe

This Chickoo & Fig Whole Wheat Cake isn’t just delicious; it’s also a little bit special. It’s a fantastic way to use seasonal fruits, and the whole wheat flour adds a lovely nutty flavour and a bit more goodness. Plus, the chocolate swirl? It just takes it to another level! It’s a relatively easy bake, even for beginners, and the aroma that fills your kitchen while it’s baking is simply divine.

Ingredients

Here’s what you’ll need to create this delightful cake:

• 4 chickoo fruit (also known as sapodilla)
• 4 figs
• ?? cup milk (approximately 120ml – I used whole milk, but any kind works!)
• 1.5 cups whole wheat flour (about 190g)
• ?? cup sugar (around 150g – adjust to your sweetness preference)
• ?? teaspoon baking powder (approximately 7g)
• ?? teaspoon baking soda (about 4g)
• ?? cup olive oil (around 60ml – see ingredient notes for substitutions)
• ?? cup yogurt (about 120g – I prefer plain yogurt)
• ?? teaspoon vanilla extract (around 5ml)
• Pinch of salt

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Chickoo/Sapodilla: This fruit is a bit of a hidden gem! It’s sweet and has a slightly grainy texture when eaten raw, but it blends beautifully into a smooth puree. You can usually find it at Indian grocery stores or Asian markets, especially during the winter months. If you’re struggling to find it, see the FAQs at the end!
• Figs: I love using fresh figs for this recipe, but dried figs work well too – just soak them in warm water for about 30 minutes before using to soften them up.
• Whole Wheat Flour: I’m a big fan of using whole wheat flour for a healthier bake. It gives the cake a lovely texture. You can also use a mix of whole wheat and all-purpose flour if you prefer a lighter crumb.
• Olive Oil: Yes, olive oil! It adds a subtle fruity flavour that complements the chickoo and figs beautifully. Don’t worry, you won’t taste it strongly. If you’re not a fan, you can substitute it with melted coconut oil or any other neutral-flavoured oil.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s make the fruit puree. Grind the chickoo and figs together in a blender until you have a smooth paste. Add milk gradually while blending to get a creamy consistency.
2. In a separate mixing bowl, sift together the whole wheat flour, baking powder, baking soda, and a pinch of salt. Sifting helps to ensure everything is evenly distributed and keeps the cake light.
3. Pour the chickoo-fig puree into the dry ingredients. Give it a gentle mix.
4. Now, add the olive oil and whisk until everything is just combined. Don’t overmix!
5. Next, stir in the yogurt, sugar, and vanilla extract. Gently fold everything together until you have a smooth batter. Again, be careful not to overmix – a few lumps are okay.
6. Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper – this will make it so much easier to get the cake out later.
7. Pour the batter into the prepared loaf pan and tap it gently on the counter to release any air bubbles. Then, drizzle some chocolate syrup on top and use a toothpick to create beautiful swirls.
8. Bake for 10 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 40 minutes, or until a toothpick inserted into the centre comes out clean.
9. Once baked, let the cake rest in the oven for 10 minutes before transferring it to a wire rack to cool completely. Trust me, the resting period makes a difference!

Expert Tips

• Don’t open the oven door frequently while baking, as this can cause the cake to sink.
• Make sure your baking powder and baking soda are fresh for the best rise.
• For a more intense flavour, you can add a tablespoon of chopped nuts (like walnuts or pecans) to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt (like soy or coconut yogurt) and use plant-based milk.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole wheat flour. Make sure it’s a blend designed for baking!
• Spice Level: Add ½ teaspoon of cardamom powder or cinnamon to the batter for a warm, fragrant twist. My grandmother always added a touch of cardamom to her cakes!
• Festival Adaptations: This cake is perfect for a tea-time treat during festivals like Diwali or Holi. It’s a lovely addition to any celebration.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of yogurt or a scoop of vanilla ice cream. A warm cup of chai is the perfect accompaniment!

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

• What is Chickoo/Sapodilla and where can I find it? Chickoo, also known as sapodilla, is a tropical fruit with a sweet, malty flavour. You can usually find it at Indian grocery stores or Asian markets, especially during the winter months.
• Can I use dates instead of figs in this recipe? Yes, you can! Just use the same quantity (about 4 dates) and soak them in warm water for 30 minutes before blending.
• Can I substitute olive oil with another oil? Absolutely! You can use melted coconut oil, vegetable oil, or any other neutral-flavoured oil.
• How can I tell if the cake is baked through? Insert a toothpick into the centre of the cake. If it comes out clean, it’s done!
• Can this cake be frozen after baking? Yes, you can freeze it! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.