Soft Prune Chocolate Cake Recipe

There are some desserts that are designed to impress, and others that are simply comforting to eat. This Soft Prune Chocolate Cake falls into the latter category for me.

As my parents grow older, I realised their preferences around desserts start to change too. They no longer enjoyed cakes that were overly sweet or too rich, and often gravitated towards softer, lighter textures instead.

This recipe was created with that in mind, something a little gentler in sweetness and texture, while still feeling indulgent enough to enjoy with a cup of tea or coffee. Instead of relying on sugar, prunes are blended into the batter to bring natural sweetness and moisture to the cake.

The result is a soft, moist chocolate cake with a rich flavour, balanced sweetness and a dark chocolate coating on top. While it is slightly denser than a fluffy sponge cake, it is tender and easy to eat, making it a lovely option for those who prefer desserts that are less sweet and less heavy.

Why You Will Love This Recipe

Soft and moist texture
Naturally sweetened with prunes, with low amount of added sugar
Rich chocolate flavour without being overly heavy
Easy to make with simple ingredients
Suitable for smaller 4-inch cakes or small-batch baking

Frequently Asked Questions

Q: Can I make this cake in a larger pan?
A: Yes, the cake can also be baked in a 6-inch pan, though the cake will be shorter and baking time may be slightly reduced. I suggest multiplying the cake batter by 1.5x for a taller cake too
Q: Can I steam this cake instead?
A: Yes! Steam over medium heat for about 30 – 35 minutes for an even softer texture
Q: Does the cake taste like prunes?
A: Not strongly. The prunes mainly add moisture and natural sweetness, while the chocolate flavour remains the star.

If you enjoy this recipe, you maky also like my other softer and lower sweetness bakes featuring familiar flavurs with a lighter touch, with more to come!

Without further ado, the recipe!

Soft Prune Chocolate Cake Recipe
by Javier Tan May-10-2026

This soft prune chocolate cake is moist, chocolatey and naturally sweetened with prunes, for those who enjoy gentler, less sweet desserts.

Ingredients

1 Cup or 120g Pitted Prunes
1/2 Cup or 120ml Warm Water
A large egg, approx 60g
3 Tbsps or 35g of Brown Sugar
1/4 Cup or 60g of Neutral Oil (e.g. Canola) or Melted Butter
1 Tsp or 5ml Vanilla Extract
3/4 Cup or 90g of All-Purpose / Plain Flour
1/4 Cup or 25g of Cocoa Powder
1 Tsp or 4g of Baking Powder
Pinch of Salt
(Optional, for topping) 1/2 Cup or 80g of Dark Chocolate

Instructions

Soak the prunes in warm water for 10 mins then blend until smooth (approx 3 – 4 mins).
Transfer to a bowl, then mix in the egg and brown sugar.
Next, mix in the oil/melted butter and vanilla.
Once done, whisk in the dry ingredients (flour, cocoa powder, baking powder and salt). Do sift the flour and cocoa powder if clumpy.
Transfer to a 6 inch round tray lined with parchment paper and bake 170C for 25 – 30 minutes, the toothpick should come out with just a couple of crumbs.
While cooling, melt the dark chocolate to use as glaze.
Apply the dark chocolate once cooled, serve and enjoy!

Details

Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Yield: 1 x Softer, Naturally Sweet Prune Chocolate Cake

Notes:

If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
Store at room temp for up to 4 – 5 days (note chocolate might crystallise) or keep refrigerated, preferably covered, for at least a week.
Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan