Bittersweet Chocolate Loaf Cake

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1 1/2 cup Whole-wheat pastry flour

1/2 cup Unsweetened Dutch processed cocoa powder

3/4 cup Sugar

1/2 tsp Baking soda

1/2 tsp Salt

1/2 tsp Instant espresso powder

1/4 cup Sunsweet® Prune Purée

1/3 cup Vegetable oil

1 Tbsp Red wine vinegar

1 Tbsp Vanilla extract

1 cup Cold water

Prune Purée:

1 1/3 cups (about 8 oz) Pitted dried plums

6 Tbsp Hot water


1. Preheat an oven to 350ºF. Lightly butter an 8 by 4-inch loaf pan.

2. In food processor, process dried plums and water until puréed.

3. In a bowl, whisk together flour, cocoa, sugar, baking soda, and salt. In a separate bowl, whisk together the prune purée, oil, vinegar, and vanilla. Mix the wet ingredients into the flour until a crumbly batter forms. Pour water over the top and stir completely to combine.

4. Pour the batter into the prepared pan and bake until a cake tester inserted into the center of the loaf comes out clean, 35 to 40 minutes.

5. Cool in the pan for 10 minutes. Turn the loaf out onto a wire rack and cool completely.

Makes 1 (8 by 4-inch) loaf or 2 (4 by 2-inch) mini loaves