Chocolate Loaf Cake

Chocolate Loaf Cake

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.