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Eggless whole wheat Prune Cake
Ingredients
wet ingredients:
  • 8  prunes
  • 1 cup water for boiling the prunes
  • 2 tbsp organic unsalted butter at room temperature
  • 1/4 cup brown sugar
  • 1/2 tsp pure vanilla extract
dry ingredients
  • 3/4 cup whole wheat chapathi atta or whole wheat flour (plus extra for dusting)
  • 1/2 tsp aluminium-free baking powder (I use Rumford)
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • pinch of sea salt
other
  • 6 inch round pan
Instructions
  1. Preheat the oven to 350°F.
  2. Grease cake pan with few drops of oil, dust with flour and keep aside.

  3. Bring butter to room temperature either by letting sit on the counter for 10-15 mins before using. Alternatively, you could place the mixing bowl in a bigger bowl of hot water while creaming it with sugar.

  4. Measure all the dry ingredients into a medium mixing bowl and whisk or sift well for thorough mixing and keep aside.
  5. In a small saucepan, bring prunes to a boil in 1 cup water. Strain the soaked prunes reserving 1/3 cup of the soaked juice for the cake batter. Coarsely blend soaked prunes in a blender or mixer with 1 tbsp of the soaked water.

  6. In a small to medium mixing bowl, beat sugar and room temperature butter with a whisk until fluffy, creamy and light in color. To this add prune purée, 1/3 cup of reserved prune soaked water, vanilla extract and whisk together.

  7. Add the dry flour mix little at a time into the wet mix and whisk until just combined. Do not over mix.
  8. Pour the batter into the cake pan. Place the pan on a baking tray on the middle rack and bake for 25 mins or until a tooth pick inserted in the center of the pan comes out clean. By then the aroma of the cake should fill the room.
  9. Remove the pan and let cool on a wire rack. After 15 mins, turn the cake onto a plate. Cut it when it has cooled enough to touch.
  10. Serve warm optionally with a side of ice cream.
Notes

Prunes can be soaked for a couple of hours instead of boiling.

Do not open the oven door during the first 15 mins as it causes the rising dough to collapse.

Do not forget or delay cooling the cake on a wire rack right after pulling out of the oven. Otherwise, due to the retained heat, cake starts to sweat inside and end up soggy instead.

Make sure there is enough room for the cake to rise or else the dough will spill out during baking.

Do not over-bake or it will become dry and hard.