Prep 15 mins
Cook 50 mins
Putting this hart healthy cake here for safe keeping.
- 1 (9 ounce) bag pitted prunes, chopped
- 3⁄4 cup water
- 2 tablespoons sugar
- 1 cup sugar
- 1⁄4 cup Smart Balance light butter spread, softened
- 1⁄2 cup 1% low-fat milk
- 1 teaspoon almond extract
- 4 egg whites
- 1 cup flour
- 3⁄4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- raspberry jam, melted (optional)
- Preheat oven to 350°F
- Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.
- Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.
- Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.
- Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.
- Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- To serve, drizzle slices with melted raspberry jam.
10 stars !! I exchanged to prunes here for dates then followed the recipe exactly as written - what a moist and delicious cake. Now I can't wait to do it with prunes !!
I've had chocolate cake made with prunes before so was pretty confident that this would turn out well, & it certainly did ~ Absolutely wonderful, & I'll be making it again, for sure! I did jazz it up a bit with some homemade chocolate roses from another recipe I'd tagged, but they were small ones & I thought went well with the drizzle of raspberry jam! Thanks for sharing your great recipe ~ It's a keeper, for sure! [Tagged & made in Please Review My Recipe]
I was quite nervous about this cake, not only because of the awful childhood memories of prunes and cold custard, but also I was unsure the method of just mixing everything together would work.
But I was very pleasantly surprised; I used gf flour mix instead of flour and the only change I had to make for that was to continuue cooking for an extra 10 mins. I decided against the jam and just simply dredged it with Icing sugar instead. It was delicious, very rich and thankfully no overpowering prune flavour. I will make this again and next time I will serve with creme fraiche as a dessert.