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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Louise was the first die-hard nutrition, exercise and general health freak I ever knew - she ran the gym my parents went to. Not only did she run grueling fitness classes 6 nights a week and keep the small gym open all 7 days, she was a personal trainer and nutritionist! Read more ! She preached the benefits of spinach, roasted chicory instead of coffee, beet juice and even the notion of this chocolate cake made with PRUNES. At the time, I was a lazy, overweight teenager that lived off of pizza and real cake, and I thought she was absolutely nuts! Today, I still think she was a bit nuts, but I'm more like her now than I ever thought possible! I even LIKE exercising! Ingredients:
6 oz pitted prunes (about 1 cup) |
boiling water |
2 bananas, mashed |
1/2 cup oil |
1 tbsp vanilla |
1 cup fat free soymilk |
1 tbsp lemon juice |
1/3 cup sugar |
1/2 cup brown sugar |
1/4 cup cocoa powder |
1 tsp salt |
1 1/2 cups flour |
1 cup whole wheat flour |
2 tsp baking soda |
2 tsp baking powder |
Directions:
1. Preheat oven to 350F, grease a large loaf pan.
2. In a small bowl, combine prunes with enough boiling water to cover. Let stand 20 minutes, then drain.
3. In a food processor, add the prunes, bananas, oil, vanilla, soymilk, and lemon juice. Puree completely smooth.
4. Add sugars, cocoa and salt to the processor and puree well.
5. In a large bowl, whisk together flours, baking soda and baking powder.
6. Pour in the wet puree mixture and stir well to combine thoroughly.
7. Bake for 45 minutes, until tests done.
8. Cool in the pan for 20 minutes before turning out onto a rack and cooling completely.
9. You can glaze or frost this if you like, but it is rich enough just to have on it's own!
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