Ingredients
- 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
Instructions
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.
Sunsweet Products Used
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