Chocolate Loaf Cake

Prep Time 20 Minutes

Cook Time 40 Minutes

Calories per seving 160

Fat 7g

Cholesterol 0mg

Sodium 150mg

Carbohydrates 25g

Fiber 2g

Sugar 15g

Protein 2g

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 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) Sunsweet^® Pitted Prunes
6 Tbsp hot water

Preheat oven to 350°F and lightly butter an 8x-inch loaf pan.

To prepare prune purée, place prunes and water in a food processor and process until puréed.

Whisk together flour, cocoa, sugar, baking soda, espresso powder and salt in a large bowl. In a separate bowl, whisk together the prune purée, oil, vinegar and vanilla. Stir the wet ingredients into the dry ingredients until a stiff batter forms. Pour water over the top and stir completely to combine.

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

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