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Baker's Prune Butter Substitute For Oil In Chocolate Cakes Recipe

Unlock the secret to intensely moist and fudgy chocolate cakes and brownies with this surprisingly delicious prune butter! Its naturally dark color complements rich chocolate flavors perfectly, eliminating the need for oil. This recipe transforms simple prunes into a magical fat replacement, adding depth and complexity to your baking. Perfect for dark chocolate recipes!

Prep Time 15 mins
Cook Time 30 mins
Calories 372.6 kcal
Protein 4g
Rating 4.0 (5 Reviews)
Baker's Prune Butter Substitute For Oil In Chocolate Cakes 77

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baker's Prune Butter Substitute For Oil In Chocolate Cakes

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How to Make Baker's Prune Butter Substitute For Oil In Chocolate Cakes

  1. Steep 2 black tea bags in 1 cup of boiling water for 5 minutes. Remove and discard tea bags.
  2. Combine the steeped tea, 1 cup pitted prunes, and 1/4 cup water in a medium saucepan.
  3. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer gently for 5 minutes, or until prunes are very soft.
  4. Remove from heat and carefully puree the mixture in a food processor until completely smooth.
  5. Return the prune puree to the saucepan. Add 1/2 cup granulated sugar and the zest of 1 lemon. Boil gently, uncovered, for 15-20 minutes, or until the mixture has thickened considerably, stirring frequently to prevent sticking.
  6. Remove from heat and stir in 1 teaspoon of pure vanilla extract. Let cool completely before using as a substitute for oil in your favorite chocolate cake or brownie recipe.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

273g

Fat

0g

Carbs

32g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Condiments Etc Fruit