Chocolate Dark Beer Cake with Braised Cinnamon Prunes
Gang/Type: Cake
Ergibt/Yield: 8 - 10 Servings
For the cake:
  • 220 g (7.7 oz) flour
  • 30 g (1 oz) corn starch
  • 40 g (1.4 oz) cocoa powder
  • 140 g (4.9 oz) sugar
  • 2 tsp baking powder
  • 1 pinch salt
  • 250 ml (1 cup) dark beer
  • 60 ml (1/4 cup) neutral-tasting oil
For the cinnamon prunes:
  • 4 hands full fresh prunes
  • a little bit of water
  • 1 tsp cinnamon
  1. Preheat the oven to 180° C (360° F), grease a loaf pan (20 cm - 8 in).
  2. Combine all dry ingredients with a whisk in a bowl, add beer and oil and briefly mix. Pour into the loaf pan and bake for 45 minutes (until a toothpick comes out clean). Cut lengthwise with a knife after 10 minutes of baking, to make it rise centered. Let cool for 10 minutes in the pan, then remove and let cool completely on a cooling rack.
  3. De-seed the prunes and cut them into eights. Bring to boil with a little bit of water in a pot and braise for about 10 minutes until soft. Add the cinnamon and serve with the cake.
If children are eating with, use malt beer instead of dark beer.
Also try the braised prunes with nice cream, rice pudding and porridge.
Recipe by Blueberry Vegan at