<p>Although it’s vegan (no eggs and no dairy), this cake—a spin on a classic American wacky cake—delivers a deep mocha flavor that’s deepened with the addition of Dried Plum Puree. For best results, use a high-quality Dutch-processed cocoa powder. For an alternative cake, melted coconut oil can replace vegetable oil. Use 75 grams coconut oil […]</p>
<p>Although it’s vegan (no eggs and no dairy), this cake—a spin on a classic American wacky cake—delivers a deep mocha flavor that’s deepened with the addition of Dried Plum Puree. For best results, use a high-quality Dutch-processed cocoa powder. For an alternative cake, melted coconut oil can replace vegetable oil. Use 75 grams coconut oil […]</p>
Ingredients

    175 grams / 1 1/2 cup whole-wheat pastry flour

    50 grams / 1/2 cup Dutch-processed cocoa powder

    2 grams/ 1/2 teaspoon baking soda

    2 grams / 1/2 teaspoon salt

    2 grams / 1/2 teaspoon instant espresso powder

    145 grams / 3/4 cup sugar

    75 grams/ 1/4 cup Dried Plum Purée

    75 grams/ 1/3 cup vegetable oil

    15 ml / 1 tablespoon red wine vinegar

    15 grams / 1 tablespoon vanilla extract

    227 grams / 1 cup cold water

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Instructions

    Preheat the oven to 350ºF. Lightly butter a 20.3 by 10.15-cm / 8 by 4-inch loaf pan.

    In a bowl, whisk together flour, cocoa, baking soda, salt, and espresso powder. In a separate bowl, whisk together the sugar, purée, oil, vinegar, and vanilla. Mix the wet ingredients into the flour until a crumbly batter forms. Pour water over the top and stir completely to combine.

    Pour the batter into the prepared pan and bake until a cake tester inserted into the center of the loaf comes out clean, 35 to 40 minutes.

    Cool in the pan for 10 minutes. Turn the loaf out onto a wire rack and cool completely.

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