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.

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

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

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

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.

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.

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

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.

Enjoy the delightful flavors and textures of this vegan bread. Though the photo might not do justice to its rich hue, tasting is believing!

Bon appétit!