Ingredients
optional to enhance flavour
such as soy or almond
hot
vegan, optional for serving
Vegan Chocolate Pudding Cake
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 9 | 15 min | 35 min | 50 min | 2 |
This recipe was inspired by A Family Feast recipe for Hot Fudge Pudding Cake.
dessertvegan
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Instructions
Preheat your oven to 350F (180C). Lightly grease an 8"x8" pan and set aside.
To make the bottom cake layer, in a large bowl, mix together the dry ingredients, the sugar, flour, cocoa, instant espresso, and baking powder. Add the coconut oil, plant-based milk and vanilla and stir to combine. Don't over mix. Pour the batter into the pan, and use a spatula to spread the mixture evenly across the pan.
To make the middle powder layer, in another bowl, mix together the white sugar, brown sugar, and cocoa powder. Sprinkle the powder mixture evenly over the bottom cake layer in the pan. Give the pan a shake, so the powder layer evenly covers the batter layer.
For the top water layer, pour the hot water on top of the powder layer. Do not mix. It will look like a puddle, and that's the way it should be. Bake for 30 to 35 minutes until the centre looks almost set. Let cool for 15 minutes before serving. Serve warm with dairy-free ice-cream on the side if you like.
Vegan Chocolate Pudding Cake
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 9 | 15 min | 35 min | 50 min | 2 |
This recipe was inspired by A Family Feast recipe for Hot Fudge Pudding Cake.
dessertvegan
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Ingredients
optional to enhance flavour
such as soy or almond
hot
vegan, optional for serving
Instructions
Preheat your oven to 350F (180C). Lightly grease an 8"x8" pan and set aside.
To make the bottom cake layer, in a large bowl, mix together the dry ingredients, the sugar, flour, cocoa, instant espresso, and baking powder. Add the coconut oil, plant-based milk and vanilla and stir to combine. Don't over mix. Pour the batter into the pan, and use a spatula to spread the mixture evenly across the pan.
To make the middle powder layer, in another bowl, mix together the white sugar, brown sugar, and cocoa powder. Sprinkle the powder mixture evenly over the bottom cake layer in the pan. Give the pan a shake, so the powder layer evenly covers the batter layer.
For the top water layer, pour the hot water on top of the powder layer. Do not mix. It will look like a puddle, and that's the way it should be. Bake for 30 to 35 minutes until the centre looks almost set. Let cool for 15 minutes before serving. Serve warm with dairy-free ice-cream on the side if you like.