Low-fat Chocolate Fig Cake

Pour 1 cup of boiling water over 1 cup chopped dried figs and add 1 teaspoon baking soda. Let stand for 15 minutes until the figs are softened and the mixture cools slightly.

Preheat oven to 350°F (175°C) and lightly oil a 9-inch round cake pan.

Add 2 eggs (½ cup) and 2 teaspoons vanilla to the mixture and whisk until smooth.

In a separate bowl, sift together 1¼ cups flour, 3 tablespoons cocoa, and combine until no lumps remain.

Pour the cooled fig mixture (including liquid) into the wet ingredients and stir to combine.

Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Pour the batter into the prepared pan and smooth the top evenly.

Bake for 35 minutes until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.