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chocolate loaf

February 14, 2013

Serves 12+
Prep time: 1hr 30mins

Chocolate loaf main

For a very long time now there has been a tin of prunes in my kitchen.  It looks at me when I open the cupboard.  It likes to make me feel self-conscious.  It has been doing this to me methodically, every day, for months.  So today I took my revenge on its pruney little ass and turned it into a squidgy chocolate loaf.  Ha!

Despite the prune content I wouldn’t call this loaf totally healthy.  On the one hand:

– it is naturally sweetened with prunes, dates and maple syrup

– it is high in fibre, with wholemeal flour and ground flaxseed

– it is (fairly) low in fat – about 2 tbsp in the whole loaf

– it has prunes in it (did I mention?)

But on the other hand:

– it contains a vast quantity of chocolate chunks.

Make of it what you will.  Anyway, it is moist and chocolatey and I couldn’t imagine a nobler end for a family of dried plums in syrup.

Chocolate loaf on a plate



35g vegan spread, plus extra for greasing
200g (half a 400g tin) prunes in syrup
350ml non-dairy milk
10 dates
5 tbsp maple syrup
125g wholemeal plain flour
125g white plain flour
50g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
One flax egg, made with 1 tbsp ground flaxseed mixed with 3 tbsp water – excellent instructions for how to do this here
1 tsp cinnamon
1 tsp vanilla essence
200g vegan chocolate, chopped into chunks

Preheat the oven to 200C.  Grease and line a loaf tin with baking parchment.

Make up your flax egg and put it in the fridge to rest and become gloopy while you do everything else.

Empty the prunes into a bowl.  Go through them and stone them if necessary.  Measure out half of the prunes and syrup and tip them into a food processor or blender (preferably high speed) along with the dates, milk, spread and maple syrup.  Blend for a good few minutes until completely smooth.

Into a large bowl sift the flours, cocoa powder, baking soda, bicarbonate of soda, salt and cinnamon.  Tip the bran that is left over in the sieve into the bowl.

Pour the wet into the dry, add the flax egg and the chocolate chunks, and combine gently.  Pour into the loaf tin and roughly level.

Put into the oven and immediately turn the heat down to 170C.  Bake for around 1 hour 10 minutes until risen.  Test for readiness by poking it with a skewer – it should come out relatively clean (it won’t be completely clean because of the melted chocolate).

Let it partially cool in the tin, then turn out on to a wire rack to cool completely.


From → Baking, Recipes

  1. Penniless Vegetarian permalink

    Come to meeeeee….

  2. This looks yummy! I’m so glad I stumbled across your blog because you have great posts on here.

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