GINGERBREAD WITH PRUNES AND COCOA

Cocoa powder and prunes are the secret ingredients in this ultra-moist gingerbread. Prune puree keeps the fat content down, while adding flavor. Try serving plain, with vegan butter (mixed with fresh orange zest and agave nectar), or with vegan ice cream.

MAKES: 8 large slices

INGREDIENTS:

• Nonstick cooking spray
• 1/2 cup plain unsweetened soy milk, well shaken
• 1 tablespoon fresh, strained lemon juice
• 1 heaping teaspoon freshly grated ginger (about 1-inch piece)
• 1/2 cup pitted prunes (about 14)
• 5 tablespoons boiling water
• 1 1/2 cups white whole-wheat flour
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 5 tablespoons vegan butter, at room temperature
• 1/2 cup Sucanat or brown sugar
• 1/2 cup molasses (unsulfured)
• 2 large eggs

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F, and position a rack in the center of the oven. Spray the inside of an 8 x 8-inch baking dish with cooking spray. Measure the soy milk into a liquid measuring cup, and stir in the lemon juice. Let sit at room temperature for 10 to 15 minutes. Stir in the ginger.
2. Meanwhile, in a mini food processor, puree the prunes with the boiling water until smooth, about 40 seconds (you should have 1/2 cup puree).
3. In a large bowl, whisk together the flour, cocoa, cinnamon, baking soda, salt, allspice, and cloves until no clumps remain.
4. In the bowl of a standing mixer, mix the vegan butter and Sucanat on medium-high speed until fluffy and lighter in color, 4 to 5 minutes. Add the molasses, and blend until well mixed, about 30 seconds. Add the prune puree and eggs and mix until well blended, about 30 seconds.
5. Add one third of the flour mixture, and mix on low speed just until blended, about 10 seconds. add half of the soy milk mixture and mix on low speed just until blended, about 10 seconds. Add another third of the flour mixture and mix on low just until blended, 10 seconds. Add the remaining soy milk mixture and mix on low just until blended, 10 seconds. Add the remaining flour mixture and mix on low just until blended, 10 seconds. (During this process, use a spatula to scrape down the sides of the bowl to make sure everything in the batter mixture is incorporated.)
6. Pour the batter into the greased baking dish, and bake until a tester poked into the center comes out with just a few crumbs, about 40 minutes.