Chocolate Pudding Cake

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Chocolate Pudding Cake

A decadent end to any meal. This dessert is as impressive as it is sweet and delicious!
My Notes:
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Meal Type: Dessert
Special: Freezer-Friendly, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: Chocolate
Servings: 9 servings
Calories: 294kcal
Ingredients
For the bottom cake layer:
  • 3/4 cup(s) white sugar
  • 1 cup(s) all-purpose flour
  • 1/4 cup(s) cocoa powder
  • 2 teaspoon(s) instant espresso powder (optional to enhance flavour*)
  • 2 teaspoon(s) baking powder
  • 1/3 cup(s) vegan butter or coconut oil melted
  • 1/2 cup(s) plant-based milk (such as soy or almond)
  • 2 teaspoon(s) vanilla extract
For the middle powder layer:
  • 1/2 cup(s) white sugar
  • 1/2 cup(s) brown sugar
  • 1/4 cup(s) cocoa powder
For the top water layer:
  • 1 1/4 cups(s) hot water
  • vegan vanilla ice cream (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.
Notes
*The instant espresso powder enhances the flavour of the chocolate, you can't taste the espresso. If you don't have or don't want to use the espresso powder you can skip it.
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Calories: 294kcal | Carbohydrates: 54g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 14mg | Potassium: 218mg | Fiber: 2g | Sugar: 40g | Vitamin A: 30IU | Calcium: 74mg | Iron: 1.5mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan