Chocolate Covered Prune Fudge Cake (Gluten-free)
I have been absolutely loving California Grown Prunes, and I am pretty excited to be back in the kitchen with them making this Chocolate Covered Prune Fudge Cake from This Mess Is Ours. If you say gluten-free cake, I’m always in.
Prunes are not only delicious, they’re filled with fiber and potassium, and good for gut health, digestive issues, your heart, and your bones. Plus, they are versatile! Have you made our fantastic Pork Roast with a Prune Wine Reduction yet? If not, it is a must-do. It takes some time and care, but the result is absolutely incredible.
If you’re looking for something else gluten-free, dairy-free, and vegan, prunes are also taking this Prune and Almond Truffle recipe from This Mess Is Ours to the next level. CA Grown also has a whole list of recipes that use prunes.
I’m a huge chocolate cake fan, and this Prune Fudge Cake did not disappoint. It is so moist, chocolatey, and fudgy. As a gluten-free gal, I’m always looking for great recipes that hold together well and have great texture. The prunes make it that much better with their juicy and delicious flavor. This Mess is Ours has nailed it with this recipe, and I am so excited to share the finished product with you.Print
This Prune Fudge Cake recipe is from This Mess is Ours.
Coconut oil spray
14 tablespoons butter, chopped
2 teaspoons vanilla extract
3/4 cup cocoa powder
10 soft, pitted CA Grown prunes, chopped small
1/3 cup maple syrup
1/2 cup coconut sugar
1 cup almond meal
For the ganache:
1 cup full fat coconut milk
1 1/3 cup dark chocolate morsels
To make the cake:
Preheat the oven to 300°F. Lightly spray the bottom and side of a 8-inch round springform pan with coconut oil spray. Place a round of parchment paper in the bottom of the pan and lightly spray it with coconut spray as well.
Place the butter and vanilla in a small saucepan over low heat. Use a sieve to sift the cocoa into the pan with the butter. Stir with a spatula until completely smooth. Remove from the heat and set aside.
Place the prunes and maple syrup into the bowl of a food processor fitted with the “s” blade. Top with the cooled butter mixture then process until smooth. Transfer to a large mixing bowl, being sure to scrape all of the chocolate mixture from the food processor with a spatula.
Place the eggs and coconut sugar in the bowl of a stand mixer fitted with the whisk attachment and whip on high speed for 7 minutes or until tripled in volume.
Add one-third of the egg mixture to the bowl with the chocolate mixture. Using your spatula, gently fold together until completely combined. Add the almond flour and the remaining egg mixture to the bowl and gently fold to combine. Pour the batter into the prepared pan and bake for 55 minutes or until set. (This cake gets fudgier as it sets so a test skewer inserted into the center will not come out clean.) Once cooked through transfer the cake to a cooling rack and cool completely in the pan.
To make the ganache:
Combine the coconut milk and the dark chocolate morsels in the top of a double boiler, melt together until completely smooth. Pour the prepared ganache over the cake, you will have some left over. Serve immediately for a molten fudge effect or allow to completely set.
This recipe comes from This Mess Is Ours.
Keywords: gluten free chocolate cake, gluten-free cake