Prune Puree Butter Baking Substitute


Equivalent: 1 cup of Butter in Strong Flavored Desserts

Special Diet Notes: Prune Puree

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Prune Puree Butter Baking Substitute
  • ½ cup pitted prunes
  • ¼ cup hot water
  1. Puree the prunes and water in a blender until smooth. This will have a strong flavor, and thus is best suited to heavily spiced baked goods (i.e. gingerbread) or chocolate-based desserts. Substitute other dried fruit such as apples, peaches, and apricots for half of the prunes for a flavor and nutrient variation.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Thanks so much for your advice. I am looking forward to playing around with it. I love prunes and am happy to eat up any mistakes……

  2. Is 1/2 cup prunes 1/4 cup water the correct amounts to replace 1 cup butter?
    And do you have the equivalents in grams? (I am in the uk and don’t use cup measures.)

    • Hi Helen, it’s been a while since I made this. I will test again soon just to verify. But if I remember correctly, it does increase in volume to make close to 1 cup. I looked it up, and 1/2 cup prunes appears to be about 125g prunes. It helps to let the prunes soak in the water for at least 10 minutes before blending.

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