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Chocolate Pudding Cake (Vegan)

5.0(8)

An upside down pudding cake from "How it all Vegan"....my first ever pudding cake, and it was pretty fabulous. I'm somewhat in awe of how simple it was....as we were putting it together it looked a little strange having never made one before, but it worked!! This is one of those cakes (desserts) you more than likely always have the ingredients on hand for. My 5 year old actually put this together aside from the boiling water part - it worked out just fine, lumps and all! The original recipe called for 1/2 cup margarine...I subbed oil. My only wish would be that the pudding part was a little "creamier", but I'm not sure how to accomplish that. I served this to non vegans tonight and they all enjoyed it, no mention of it being vegan or otherwise. Served with vanilla ice "cream".

by magpie diner·published 2009-11-30

Open original recipe

Servings

6 serving(s)

Total time

55 min

prep 15 min

Calories / serving

213 kcal

Ingredients (11)

serves

1 cup flourflour
1 tablespoon baking powderbaking-powder
1/4 cup cocoa powder
1/4 teaspoon saltsalt
1/2 cup dry sweetener (I used organic sugar or cane juice)
1/3 cup oiloil
1/2 cup soymilk
1 teaspoon vanilla extractvanilla-extract
3/4 cup dry sweetener
1/4 cup cocoa powder
2 cups boiling waterwater

Instructions (5 steps)

01Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
02Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
03The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
04Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.