This rich Prune Sauce Topped Chocolate Cake is high in protein and nutrients like zinc and essential fatty acids.
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1 cup prune sauce
1/2 cup honey
1/3 cup olive oil
1 1/3 cups rice milk
2 teaspoons vanilla
10-15 strawberries, sliced (optional)
8 fresh mint sprigs, for garnish (optional)
Preheat oven to 350 degrees. Oil a 9-inch round cake pan. In a large mixing bowl whisk together the flour, unsweetened cocoa powder, baking soda, and sea salt.
In a separate bowl, mix together prune sauce, honey, olive oil, rice milk, and vanilla. Pour the wet ingredients into the dry and beat with electric mixer.
Pour batter into prepared pan. Place pan on the center rack in the oven and bake for approximately 40-50 minutes - watching the baking time closely.
Cool for about 10 minutes in the pan, then run a knife around the edge of the pan and flip cake onto a wire rack to cool. Drizzle extra prune sauce on top of each serving. For added attractiveness and taste, slice several strawberries on each slice and add mint on top. Serve warm or at room temperature. Makes 8 servings.