Bittersweet Chocolate Loaf Cake

Bittersweet Chocolate Loaf Cake

Prep Time: 10 minutes
Cook Time: 40 minutes


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. Lightly butter an 8×4 inch loaf pan. In a food processor, process prunes and water until puréed. In a bowl, whisk together flour, cocoa, sugar, baking soda, espresso powder and salt. In a separate bowl, whisk together the prune purée, oil, vinegar and vanilla. Mix the wet ingredients into the flour until a crumbly 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 the loaf out onto a wire rack and cool completely.

Nutritional Information

Total Servings 12
Serving Size 1/12 (1 slice)
Calories per serving 116
Fat 2g
Cholesterol 0mg
Sodium 47mg
Carbohydrates 27g
Fiber 3.5g
Sugar 13.5g
Protein 3g

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