Gluten Free Chocolate & Prune Cake
Gluten Free Chocolate & Prune Cake

Gluten Free Chocolate & California Prune Cake

Provided by: Wholify for the California Prune Board.

Makes: 24Prep Time: 50 minutes Cook Time: 30-35 minutes


  • 3/4 cup California Prunes, pitted
  • 1 cut buttermilk or buttermilk substitute
  • 2 1/2 cups gluten free all purpose flour
  • 3/4 cup natural cocoa powder
  • 1 cup sugar
  • 2 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup oil (melted coconut oil recommended)
  • 2 eggs
  • 1 tsp vanilla


  • Preheat oven to 175°C and grease two 23 cm cake pans.
  • Pit California Prunes then soak in boiling water for 30 minutes. Drain and set aside.
  • In the bowl of a standing mixer or a large bowl with a hand mixer, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt on low speed.
  • In a blender, add California Prunes, buttermilk, oil, eggs and vanilla. Blend until smooth.
  • Add wet ingredients to the bowl of dry ingredients and whisk on medium speed until well combined.
  • Divide batter between the two cake pans and smooth using a spatula.
  • Bake for 30-35 minutes, rotating halfway through, or until a toothpick inserted near centre comes out clean.
  • Allow to cool in the pans for 10 minutes before removing to a cooling rack.
  • Serve with whipped coconut cream.