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Although it’s vegan, this cake delivers a rich mocha-chocolate flavor thanks to Dutch-process cocoa and Dried Plum Puree.
Preheat the oven to 350F (180C). Lightly butter an 8- by 4-in (20.3- by 10.15-cm) loaf pan.
In a bowl, whisk together flour, cocoa, baking soda, salt, and espresso powder.
In a separate bowl, whisk together the sugar, oil, prune puree, vinegar, and vanilla.
Mix the wet ingredients into the flour until a crumbly batter forms. Pour in half the water and stir briefly, then pour in the rest of the water and stir to combine. Fold in the chocolate and half of the walnuts, if using.
Pour the batter into the prepared pan. Lay the banana slices on the surface of the bater and scatter the remaining walnuts on top. Bake until a cake tester inserted into the center of the loaf comes out clean, about 50 minutes.
Cool in the pan for 10 minutes. Turn the loaf out onto a wire rack and cool completely.
200 g / 1 1/2 cups flour
50 g / 1/2 cup Dutch-processed cocoa powder
2 g/ 1/2 teaspoon baking soda
4 g / 1 teaspoon salt
2 g / 1/2 teaspoon instant espresso powder
200 g / 1 cup sugar
75 g/ 1/4 cup Dried Plum Puree
75 g/ 1/3 cup vegetable oil
15 ml / 1 tablespoon red wine vinegar
15 g / 1 tablespoon vanilla extract
227 g / 1 cup water
57 g / 2 ounces bittersweet vegan chocolate, chopped
90 g / 1 cup walnuts, lightly toasted and coarsely chopped (optional)
1 banana sliced in half lengthwise (optional)
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