Imagine a dessert that's not only incredibly delicious but also surprisingly healthy - welcome to the world of Vegan Prune Cake! This mouthwatering treat is about to revolutionize your dessert game, proving that plant-based baking can be both decadent and nutritious. With its rich, moist texture and unexpected depth of flavor, this cake will make you forget all your preconceived notions about vegan desserts and prunes. Get ready to surprise your taste buds and impress even the most skeptical dessert lovers with this incredible recipe that's as easy to make as it is delightful to eat!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup prunes, pitted
- 1 cup almond milk
- 1/2 cup coconut oil, melted
- 1 cup brown sugar
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium-sized mixing bowl, combine the pitted prunes and almond milk. Use a fork or an immersion blender to mash the prunes and mix them with the almond milk until you achieve a smooth, creamy consistency.
- In a separate large mixing bowl, whisk together the melted coconut oil and brown sugar until well combined and smooth. This mixture will add moisture and sweetness to your cake.
- Add the prune and almond milk mixture to the bowl with the coconut oil and brown sugar. Stir in the vanilla extract, mixing until all the wet ingredients are fully incorporated.
- In another bowl, sift together the whole wheat flour, baking soda, baking powder, and salt. This helps to aerate the flour and evenly distribute the leavening agents.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once cooled, slice the vegan prune cake into 8 servings. Serve it plain or with a dollop of vegan whipped cream or a sprinkle of powdered sugar for an extra touch.
Tips
- Make sure your coconut oil is properly melted but not too hot - lukewarm is perfect for maintaining the right cake consistency.
- Don't overmix the batter! Gentle mixing prevents a tough, dense cake and keeps it light and fluffy.
- Use very ripe, soft prunes for the best natural sweetness and smooth texture.
- For an extra flavor boost, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- Check your cake a few minutes before the recommended baking time - oven temperatures can vary, and you want to avoid overbaking.
- Let the cake cool completely before slicing to ensure it holds its shape and doesn't crumble.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a more decadent presentation, consider a quick vegan glaze or dust with powdered sugar before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
