My cousin messaged me a couple of days ago to see if I could share some of my Gluten Free cake recipes with her and to see if I had any dairy free recipes too. This got me thinking about some of my favourite Gluten Free bakes and adapting them to be dairy free too!
So out comes my old, jam packed, faithful, if not a little messy and disorganised, recipe folder!!
I’ve made this chocolate prune cake a lot in the past, it’s delicious on its own with a cup of tea or as a dessert with a dollop of cream (or low fat cream or fomage frais if you are trying to be healthy) It always goes down well and gets people thinking when I ask them what the secret ingredient may be! My husband and children can’t stand prunes but will eat slices of this cake! Personally I don’t think you can even taste the prunes! The hubby, Steven likes it as a cake, whereas, my daughter Holly likes it as a dessert with strawberries and as for Jacob, he just loves it because it’s cake, then again he is a growing teenager who currently eats us out of house and home!!
- 1x 420g can of prunes in natural juice, drained and with stones removed!
- 200g muscovado sugar
- 50g cocoa powder
- 1 teaspoon vanilla extract
- 150ml coconut milk
- 3 eggs
- 50g gluten free plain flour (I use either DovesFarm or Asda Free From Plain Flour)
- 2 teaspoons icing sugar
- 1 teaspoon of cocoa powder for dusting.
- Preheat oven to 180℃/Gas Mark 4
- Grease & line a 23cm/9inch round cake tin, or an 18cm/7inch square tin.
- Place the prunes and 100g of the sugar in a hand blender and blend into a smooth thick paste.
- Add the Cocoa powder, vanilla extract and milk and blend again to make a smooth runny paste.
- Place the remaining sugar in a mixing bowl, add the eggs and whisk with an electric hand mixer until it’s very pale & light.
- Sift in the flour and fold it in very gently using a metal spoon, this prevents all the air being knocked out of the mixture.
- Pour the cake mixture into the desired cake tin, and spread it evenly, making sure the mixture goes right up to the edges/corners.
- Bake on the middle shelf of the oven for 35-40 minutes and until a skewer inserted into to the cake comes out clean.
- Remove from the oven and leave to cool in the tin before turning out on to a plate or cake stand.
- Dust the finished cake with the icing sugar then the cocoa powder!