This is the best experiment I have ever done! I had a wicked craving for cake, and flung this together adapting from a bunch of recipes. While not a great fan of prunes, I have been told they add moisture to cakes, so I thought I’d try using some. While this recipe is labeled “sugar free“, prunes do contain a bit of sugar, however this is not processed or refined sugar. This recipe can be easily veganised as well [bracketed ingredients]. Sweetened only with Stevia, this cake is delicious, moist and soft.

Ingredients:

• 1 cup of water
• 1 cup pitted prunes
• 1/2 cup of grapeseed or canola oil (olive oil works)
• 1 teaspoon stevia extract powder
• 1 egg [1 tsp orgran egg replacer mixed with 2 tbs of water]
• 1 cup of plain gluten-free flour
• 1/3 cup of buckwheat flour (oat flour will work too)
• 1/3 cup cocoa powder
• 1 and 1/4 tsps of baking soda
• 1/2 tsp of cinnamon
• 1/4 tsp of salt
• 1/4 cup of milk [soy or rice milk ]

Directions:

1. Preheat oven to 180 degrees Celsius.
2. In a medium saucepan, bring water and prunes to a boil. Simmer to soften prunes, about 5 minutes, stirring as needed. Keep the water in the saucepan and mash briefly with a potato masher.
3. Whisk oil and stevia in a medium bowl. Add egg and prunes (with water). Whisk again.
4. Combine dry ingredients and beat into prune mixture together with the milk. Batter will be thick.
5. Turn into a lined cake tin, spreading batter to the edges. Bake at 180 degrees Celsius for 20 to 30 minutes
6. After removing from the oven let the cake cool in the pan for 10 minutes then finish cooling on a wire rack for another 10 minutes or so