Since moving to Tornado Alley, I have kept emergency supplies in one of the central closets of the house. I go through them every spring, rotating nonperishables and batteries to keep them fresh. Friends laugh at me, but it makes me feel better to be prepared for the "just in case". Last week I did the annual rotation and came upon a tub of prunes. I don't know what I was thinking, throwing prunes in with the emergency supplies. Goodness knows the girls would not touch them even in case of emergency. So what do do with an excess of prunes? Make prune cake, of course. I modified Pioneer Woman's recipe here to be gluten free and vegan. I topped it with a crumb topping and served it as coffeecake for breakfast. It was delicious, so I promptly made some more. We had prune cake for breakfast for two weeks in a row, and the girls are none the wiser. In fact, they asked for more. I've considered telling them exactly what it is but...I have concluded that what they don't know, they can't freak out over. The subversive in me just loves being a mom.
(This piece was made with a sorghum based all-purpose flour blend, although a rice based one would work well too.)
1 cup prunes
3/4 cup sugar
1/2 cup grapeseed oil
1/2 cup applesauce
1 tsp. vanilla extract
1 tbsp. cider vinegar plus enough dairy-free milk to equal 1/2 cup
1 1/2 cups GF flour blend
3 tbsp. flax meal
1 tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 cup flour
2 tbsp. brown sugar
2 tbsp. white sugar
1/2 tsp. cinnamon
1/4 cup dairy free, soy free margarine
Preheat your oven to 350 degrees. Grease one glass 8x11 inch baking dish with grapeseed oil, set aside.
Prepare the crumb topping. In a small bowl, combine the flour, brown sugar, white sugar and cinnamon with a fork until well blended. Cut in the margarine until the mixture clumps together in the size of peas. Set aside.
Put the prunes in a small saucepan and cover them with water. Bring to a boil and simmer about 8 minutes, or until they are soft and mashable. Drain and mash with a fork. Set aside.
In a large bowl, combine the sugar and grapeseed oil until smooth. Add the applesauce and vanilla and stir to combine. Add the cider vinegar milk and stir. Set aside.
In a medium bowl, sift together the flour through the cinnamon. Pour the flour mixture into the wet mixture and stir to blend well. Add the prunes and stir to combine. Scrape the batter into the prepared baking dish, spreading evenly into the pan. Evenly scatter the crumb topping over the batter. Place the baking dish in the oven and bake 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool before cutting into squares to serve.
(This piece is made with a multi-grain flour blend - this was my favorite.)