I originally created this recipe for my Chocoholic's class as a nice alternative to rich chocolate desserts. Knowing that the cellulose in fruits could often act as a substitute for fat in baked goods, I originally added prune baby food. However, one Purim I had leftover, thick, prune filling and apricot filling so I added them to the batter instead of the baby prunes and I had another solution for what to do with my leftover fillings and a nice alternative to some of the more rich baked goods that I put in my Shalach Manos baskets.
- Cook Time
- Prep Time
- 10 ServingsServings
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup Prune filling or lekvar
- 1/2 cup almond or apricot filling
- 1 1/2 teaspoons vanilla
- 1 egg, beaten
- 1/3 cup almond, soy or skim milk (if you don't want pareve)
- 1 1/2 teaspoons instant espresso
- 1/4 cup water
- 1 cup chocolate chips, optional
- Confectioner's sugar
- Preheat oven to 350F. Spray inside of 1 loaf pan with vegetable spray. Set aside.
- Combine the first 7 dry ingredients in a medium bowl and mix well to evenly distribute ingredients.
- Whisk the prune filling, almond or apricot filling, vanilla, egg, almond milk, espresso, and water together in a 2 quart bowl. Whisk this mixture into the dry ingredients until blended. Add chocolate chips if using.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes before inverting. Dust with confectioner's sugar and serve.
- This is a perfect recipe to make with young children because it can be mixed by hand
- When dry ingredients are mixed separately from the moist ingredients the recipe can be made in stages and perfect for children with short attention spans.
- As long as liquid does not come in contact with the baking powder and baking soda (which will activate the leavening process) the dry ingredients can sit in a covered bowl for hours until needed.
- This recipe could be made into two-3 mini loaves for gift giving
- The absence of fat gives this cake a shorter shelf life so if making days in advance of gift giving, freeze air tight until needed.