Vegan Chocolate Walnut Bread with Prunes

Elena Butuc

Discover the indulgence of this Vegan Chocolate Walnut Bread with Prunes! Easy to prepare with a rich cocoa flavor complemented by crunchy walnuts and sweet prunes. Not only is this bread delectably chocolatey, but it also boasts a wonderful texture thanks to its unique ingredient - semolina flour. And guess what? It's also cholesterol-free!

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Ingredients

Metric US

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Semolina flour

180 g

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Sugar

210 g

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Vanilla Extract

1 tbsp

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Water

250 ml

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Sunflower oil

100 ml

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Cacao powder

30 g

opt for high-quality cocoa

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White flour

100 g

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Baking powder

1.5 tsp

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Walnuts

0.5 cups

roughly chopped, but not too fine

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Prunes

0.5 cups

alternative options include raisins or candied cherries

Step by step

Step 1

Combine the semolina, sugar, and vanilla extract in a mixing bowl. Add water, stir well, and let the mixture sit for 2-3 hours, allowing the semolina to fully absorb the moisture.

Step 2

Once the semolina has swollen, add the sunflower oil and whisk until thoroughly combined.

Step 3

Sift in the cocoa powder to avoid lumps, then stir until the mixture is well combined.

Step 4

Incorporate sifted white flour and baking powder. Mix until smooth.

Step 5

Fold in the prunes and walnuts. The batter should be thick but still pourable, holding its shape for a few seconds when dropped from a spoon.

Step 6

Line a baking tin with parchment paper and pour in the batter. Bake in a preheated oven at 180-200°C (350-392°F) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Once baked, remove the bread from the oven and let it cool in the tin for about 10 minutes.

Step 8

Gently invert the bread, placing it bottom-up and let it sit for another 15 minutes. After this period, turn the bread right side up and allow it to cool completely.

A word of caution: cutting into it while hot may cause it to crumble, but once cooled, it slices beautifully.