Making Mealtime Meaningful: Discover how we're giving back with the 12T Cares program →
hearts
When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
CLICK ANY LINK BELOW TO JOIN OUR CAUSE!

Eggless Milkless Prune Nut Cake is the best friend of your kitchen. It’s the satisfying bite in the hectic wee hours of the morning, it’s the afternoon pick-up-me with a cup of coffee, or it’s the finale a la mode to the end of the day. This slightly sweet, slightly nutty, and slightly fruity cake is a super versatile way to enjoy the sweeter side of life.

When one thinks of cake, they generally conjure up images of tall layered cake, decked out with lavish fillings, custard, and creams. Yet there’s more to cake than just that — enter the snacking cake. It is generally a pantry ingredient-ready cake that doesn’t require a lot of beating or creaming with an electric mixer. Generally, there are little adornments to be found, other than a quick ice sugar glaze or a dusting of powdered sugar.

Eggless Milkless Prune Nut Cake is a versatile chameleon. While the prunes and nuts act as a mask of health, the cake is an insanely moist and delightfully dessert-y sort of cake. While it is vegan, it has no intention of being that sort of recipe. This dessert came from an 80s cookbook before the vegan trend was a thing. Talk about this cake being a trend setter.

To get started, you whisk the dry ingredients together. Next, you go about adding the chopped-up prunes and nuts. For nuts, I opted to use walnuts, which are readily available and have a great nutty but not bitter flavor.

After the dry ingredients are all incorporated, you add in the prunes and walnuts. Before you get to stirring boiling water, vegetable oil, and vanilla get added to the bowl to help the mixing process along.

It doesn’t take long for the cake to bake, it’ll start to look golden on the edges and a bit shiny on the top.

This is one of those desserts you want to eat warm. Eggless Milkless Prune Nut Cake has great moisture, almost like an English toffee pudding, but it surprises you with a bite of walnuts. It’s sweet without being overly sweet. When warm, you can eat it with a dollop of whipped cream or a scoop of ice cream. It’s a great grab-and-go cake to have wrapped up in a lunch box or eaten plain with a simple cup of coffee or tea. With Eggless Milkless Prune Nut Cake you can let yourself have your cake and eat it anytime too.

Serves 4 to 6

15m prep time

30m cook time

hearts
When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
CLICK ANY LINK BELOW TO JOIN OUR CAUSE!
Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup coarsely chopped prunes
  • 1/2 cup coarsely chopped walnuts
  • 1 cup boiling water
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
Preparation
  1. Preheat oven to 350°F. Grease and line a 8x8 baking pan and set aside.
  2. Whisk flour, light brown sugar, baking soda, and salt in a bowl.
  3. Add in the prunes and walnuts, stirring to combine.
  4. Slowly add in the boiling water followed by the oil and vanilla.
  5. Once combined, pour into prepared dish and bake until a toothpick in the center comes out clean, about 25 to 30 minutes.
  6. Serve warm and enjoy.

Recipe adapted from Food.com