Breakfast

Figgy Chocolate Teacake is for Breakfast, Snack.

Figgy Chocolate Teacake takes 30 minutes to prepare.

Figgy Chocolate Teacake takes 50 minutes to cook.

Figgy Chocolate Teacake makes 10 servings.

The ingredients for Figgy Chocolate Teacake are:

Egg replacer for 1 egg, prepared (I used Ener-G)
? cup brown sugar
? cup honey (or agave for vegan)
? cup canola oil
6 oz dried figs, soaked in boiling water and drained, chopped
2 oz prunes, chopped
1 cup chocolate soy milk
1 tsp vanilla
? tsp orange extract
2 cups flour
1 cup rye flour
1 ? tbsp baking powder
1 tsp baking soda
? tsp salt
? cup soy nuts

Here is how you make Figgy Chocolate Teacake:

Preheat the oven to 350F and grease a large loaf pan (or a 9" springform).In a food processor, blend together egg replacer, brown sugar, honey, oil, figs, prunes, chocolate soy milk, vanilla and orange extract until smooth.Pulse in the flours, baking powder, baking soda and salt, then the soy nuts.Bake 40-50 minutes.Cool 15 minutes in the tin, then unmould onto a wire rack.Serving Size: 10 slicesNumber of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Figgy Chocolate Teacake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 408.0

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 10.9 mg
• Total Carbs: 68.8 g
• Dietary Fiber: 5.2 g
• Protein: 8.9 g

The dietary needs meet for Figgy Chocolate Teacake is Vegetarian