Prune Sauce Chocolate Cake

Delicious, nutrient-rich prune sauce chocolate cake is high in protein and contains nutrients like zinc and essential fatty acids. 

Chocolate cake topped with prune sauce, sliced strawberries and garnished with mint sprig.

The chocolate, or cocoa, in this egg-free cake is high in flavonoids, particularly if using dark chocolate.  These flavanols may help reduce the risk of heart disease.  Also, some studies have suggested that chocolate or cocoa consumption is associated with a lower risk of insulin resistance and regulating high blood pressure in adults.

This delicious, nutrient-rich chocolate cake is topped with potassium-rich prune sauce.  The potassium is heart-healthy, helping to regulate blood pressure and heart rhythms.

Recipe Ingredients:

2 1/2 cups flour

1/2 cup unsweetened dark cocoa powder

1 1/2 teaspoons baking soda

1/4 teaspoon sea salt

1 cup prune sauce

1/2 cup honey

1/3 cup olive oil

1 1/3 cups rice milk

2 teaspoons vanilla

10-15 strawberries, sliced (optional)

8 fresh mint sprigs, for garnish (optional)

Recipe Instructions:

Preheat oven to 350°F. Oil a 9-inch round cake pan. In a large mixing bowl whisk together the flour, unsweetened cocoa powder, baking soda, and sea salt.

In a separate bowl, mix together prune sauce, honey, olive oil, rice milk, and vanilla. Pour the wet ingredients into the dry and beat with electric mixer.

Pour batter into prepared pan. Place pan on the center rack in the oven and bake for approximately 40-50 minutes - watching the baking time closely.

Cool for about 10 minutes in the pan, then run a knife around the edge of the pan and flip cake onto a wire rack to cool. Drizzle extra prune sauce on top of each serving. For added attractiveness and taste, slice several strawberries on each slice and add mint on top. Serve warm or at room temperature. 

Makes 8 servings.

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