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 (1/3 cup + 1 tablespoon) and increase the cocoa to 65 grams (1/2 cup + 1 tablespoon).
Yield: one (20.3 by 10.15-cm) / (8 by 4-inch) loaf cake
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
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.