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flat lay image of Eggless Chickoo Fig Loaf Cake in a loaf pan and a book on one side and a photo frame on the other side.

Eggless Chickoo Fig Loaf Cake

Eggless Chickoo Fig Loaf Cake is another amazing way to enjoy Sapodilla & figs. This whole wheat bread cake is naturally sweet, soft, moist & delicious.
Course bake, Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people
Calories 427.22kcal


  • Oven



  • Grind sapodilla/chickoo along with chopped figs to a smooth paste.
  • Add milk while blending.
  • Sift whole wheat flour, baking soda, and baking powder in a mixing bowl.
  • Pour the chickoo figs puree in it.
  • Then add olive oil and whisk it all together.
  • Then add yogurt and sugar.
  • Add vanilla extract.
  • Whisk and fold it lightly. No need to over beat the mixture.
  • Line a loaf pan with parchment paper and preheat the oven to 400 degrees F.
  • Pour the cake batter into the pan. Tap it lightly so that it spreads evenly.
  • Drizzle chocolate syrup on top and create swirls using a toothpick.You can give it any design you like.
  • Place the loaf pan in the oven and bake it for 10  minutes. Then reduce the temperature to 350 degrees F and continue baking it for 40 minutes.
  • Once done, let it rest for 10 minutes in the oven itself and then take it out.
  • Allow it to cool down a bit before taking it out of the cake pan.
  • Then cut fig loaf cake in slices and serve.


  • Use fresh chickoo and figs for this recipe. But if fresh sapota fruit or figs are not available, you can use frozen ones. Just get them to room temperature before using it. Adding milk while making a puree, helps make it more smooth and creamy. You can use any milk of your choice - dairy or non-dairy, no fat or full fat.
  • I have used whole wheat flour here because I got many requests to share cake recipes using whole wheat flour. But you can use any flour of your choice. Sift and add the dry ingredients first and mix them. Then add in all the wet ingredients. I have used regular yogurt here, but you can try it with plain vegan yogurt as well. You can add regular white sugar or brown sugar here.
  • Do not overbeat the bread cake batter. Just whisk and fold it till its well mixed. Once you transfer the cake batter to the loaf pan, tap it lightly so that it spreads evenly and there are no air bubbles. The chocolate swirl on top is a personal choice. Add it on top or mix it in the batter. The timing could vary for every oven so keep checking using the toothpick method - Stick a toothpick into the center of your cake. If there is a wet batter still on it, then it needs more time in the oven. If it comes out clean, your cake is done!
  • Allow the whole wheat cake to cool down a bit before taking it out of the cake pan and cutting it to slices. You can do an icing of your choice or eat this bread cake as is.


Calories: 427.22kcal | Carbohydrates: 56.82g | Protein: 7.92g | Fat: 20.77g | Saturated Fat: 3.67g | Cholesterol: 5.97mg | Sodium: 212.86mg | Potassium: 350.55mg | Fiber: 6.27g | Sugar: 22.99g | Vitamin A: 116.48IU | Vitamin C: 1.23mg | Calcium: 117.76mg | Iron: 1.96mg