Baker's Prune Butter (substitute for Oil in Chocolate Cakes)

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Total Time
5 mins
25 mins

This butter can be used as a fat replacement in chocolate cakes and brownies. Its dark color makes it most suitable for darker-colored baking.

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  1. Pour boiling water over tea bags and steep for 5 minutes, discard bags.
  2. Combine tea and prunes in a medium saucepan.
  3. Bring to a boil over medium-high heat, reduce heat, cover and boil gently for 5 minutes or until prunes are softened.
  4. Remove from heat and puree mixture in a food processor until smooth.
  5. Return prune mixture to saucepan, add sugar and lemon rind, and boil gently, uncovered for 15 minutes or until thickened, stirring occasionally.
  6. Remove from heat and stir into vanilla.