Chocolate Prune Cake (Vegan, Wheat & Gluten Free option)

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This makes a very yummy, moist chocolate cake that gets better with a few days ageing!

The moisture from the tinned prunes make this a really special recipe, so don't be put off if you've never eaten prines before - prunes are not just for the elderly or constipated, plus you can't really taste them in this cake anyway.

I don't have a photo of this one at the moment because it always disappears too quickly for me to take one...😁

Get yourself ready for real treat!

 Ingredients
1 x 425g tin of prunes
125g vegetable fat suitable for baking
225g sugar
2 tablespoons milled flaxseed
6 tablespoons water
8 oz self raising flour (for wheat and gluten free, replace with 8oz gram flour + 2 teaspoons of baking powder)
1 teaspoon baking powder
2 oz cocoa powder
½ teaspoon ground clove


Method

Preheat the oven to 180°C / 350F

Grease and line a 20x15cm (8x6”) square tin with greaseproof paper

Drain the tinned prunes, saving the liquid, and carefully remove and discard the stones.
I recommend straining the prune liquid for safety's sake, just in case there are any little bits of stone left in there.

Beat the vegetable fat and sugar together until creamy.

In a separate bowl or a small jug, combine the water and milled flaxseed. Whisk the mixture until it reaches a gelatinous texture.

Add the flaxseed mixture to the fat and sugar, and beat until well combined.

Sift in the flour, baking powder, cocoa powder and ground clove.

Add the prunes and stir in, adding 125ml of the prune liquid retained from the tin, and mix thoroughly.

Pour the mixture into the baking tin.

Bake for 50-60 minutes and allow to cool in the tin before removing and peeling off the baking paper.

You can enjoy this on the same day as baking once it has cooled, but I find this is best eaten after a few days. It becomes even more moist and delicious thanks to the magic of fruit!

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