Gluten-Free, Dairy-Free Old Fashioned Prune Cake

cindy sandberg


I got the basic recipe for this from the Pioneer Woman. I re-created it into a gluten-free dairy-free version of her delicious cake. (I confess to a couple of other "tweaks" as well:))My whole family really enjoyed it and these are people who would never have touched it had I actually CALLED it "prune cake". What they don't know can't hurt them, right??

pinch tips: How to Measure Ingredients




1 c
1/2 c
sugar(i used sucanat)
1/2 c
1 c
oil(i used light olive oil-could also use melted butter)
1 tsp
vanilla extract
1 c
oat flour(easily make your own by grinding oats in blender or food processor)
1/2 c
brown rice flour(or favorite gf flour)
1 tsp
baking soda
2 tsp
1 c
soured non-dairy milk-i used almond milk(could also use buttermilk)**

Directions Step-By-Step

Preheat oven to 300F(yes, that low). Grease a 9x13 baking dish.
Place the prunes in a small saucepan and cover with water. Bring to a boil and cook until soft...about 8 min. Drain the water and mash the prunes. You can just mash them up with a fork, or you can puree them, as I did. Set aside.
Thoroughly combine the honey, sugar, eggs, oil and vanilla.
In a separate bowl, whisk together the dry ingredients.
Add the wet to the dry, along with the buttermilk and stir just enough to combine.(don't overmix)
Pour batter into the pan and bake for 35-40 min. Watch carefully toward the end so as to not overbake.
Top with your choice of glaze, powdered sugar, or sweetened whipped cream.
**To make soured milk, put 1T of lemon juice or vinegar in a measuring cup and add your non-dairy milk to the 1c line.

About this Recipe

Course/Dish: Cakes, Other Snacks