Bittersweet Chocolate Loaf Cake recipe from Sunsweet®
Delicious Bittersweet Chocolate Loaf Cake and other great recipes from Sunsweet®
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 (Instructions Below) 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.

Nutritional Information
  • Total Servings 12
  • Serving Size 1/2 of cake
  • Calories per serving 160
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 150mg
  • Carbohydrates 25g
  • Fiber 2g
  • Sugar 15g
  • Protein 2g
Other Recipes You Might Like
Double Chocolate Amaz!n™ Cookies
Chocolate Banana Bread
Grandma Ruby's Prune Cake
Products Used in This Recipe
Pitted Prunes
Pitted Prunes
D'Noir™ Prunes