Pudding Cake
This pudding cake recipe might make you think I’m crazy, but I promise it’s out of this world! If you enjoyed my naturally vegan wacky depression era cake and the emergency microwave cake, you will love this dessert even more.
Many people think that plant-based desserts are limited to fresh fruit salad or basic berry chia pudding… The truth is, vegans can still enjoy cookies, cakes, mousse, cheesecakes, and more!
You just have to have the right recipe, like this yummy pudding cake!
Why You’ll Love This Recipe
- No outrageous, hard-to-find ingredients. In fact, you may already have some of the listed ingredients in your pantry.
- So easy, virtually anyone can make it. Even if you’re not a confident baker, you’re not likely to mess this up!
- The cooking method results in a spongy, super-moist texture. It’s the best chocolate cake you’ll ever make.
- The entire pudding cake comes together in just over half an hour. Most of this time is hands-off since the cake will be in the oven.
Key Ingredients
- Flour and sugar are basic building blocks for any cake. For this chocolate pudding cake, we are using all-purpose wheat flour and granulated brown sugar.
- Cocoa powder is featured in the cake batter and delicious chocolate fudge “crust” on top.
- Coconut oil is the perfect vegan alternative to butter. Plus, it adds a hint of smooth coconut flavor.
- Soy milk binds the dry ingredients into a delicious, smooth batter.
- Boiling water is the perfect final touch to create a delicious fudge layer on top of your pudding cake.
Hack It!
- If you have a soy allergy, replace soy milk with another plant-based alternative.
- Not a fan of coconut? Use refined coconut oil that doesn’t have the strong flavor and scent.
- Since this cake is gooey by design, it lends itself well to gluten-free modification. I can’t speak for the best flour option, but in my experience, an all-purpose gluten-free mix should do the job.
- You can make this dessert even more fancy by baking it in individual ramekins. Warning: it’s not easy, since you have to split the batter, cocoa sugar, and boiling water evenly between servings.
How to Make Pudding Cake
Step 1: Preheat the oven to 350F. Lightly grease a 9-inch baking pan.
Step 2: Add the flour, brown sugar, cocoa, baking powder, and salt to a mixing bowl.
Step 3: Add your wet ingredients, including soy milk, coconut oil, and vanilla. Mix everything until smooth and pour the resulting batter into the cake pan.
Step 4: In a separate bowl, mix the cocoa powder and brown sugar.
Top tip: use a whisk to remove any lumps in cocoa.
Step 5: Spread the resulting mixture on top of the batter as evenly as possible.
Step 6: Slowly pour the boiling water over the top, fully covering the surface. Do not stir.
Step 7: Bake for 25-30 minutes, until cooked through. The cake will be bubbling.
Step 8: Leave the pudding cake to cool for about 10 minutes. To serve, scoop a portion straight from the pan using a serving spoon.
Step 9: Serve in a bowl with vegan ice cream, whipped coconut cream, or chocolate sauce as desired.
Frequently Asked Questions
This dessert is a bit of both. The batter at the bottom bakes like a cake, whereas the water layer steams the contents like pudding.
If you somehow manage not to eat the entire pan in one sitting, store the rest in the fridge for 3-4 days. You can enjoy it cold or reheat in the microwave.
More Plant-Based Desserts
- Vegan Peach Cobbler
- Vegan Oatmeal Chocolate Chip Cookies
- Deviled Strawberries
- Mini Pumpkin Brulee
- Leftover Pumpkin Pie Bites
Thanks to multiple requests and the incredible support from the plant-based community, the PlantYou Scrappy Cookbook came into fruition, and it NOW OUT!
Featuring the signature PlantYou infographic style, the new cookbook has 150+ delicious vegan recipes, this time with a focus on reducing food waste and making the most of your ingredients.
The Recipe: Pudding Cake
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated brown sugar
- ⅓ cup cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup soy milk
- ¼ cup coconut oil
- 1 tsp vanilla extract
For the fudge sauce
- ¼ cup cocoa powder
- ½ cup granulated brown sugar
- 1¼ cups boiling water
Equipment
- 9-inch Cake Pan
Instructions
- Preheat the oven to 350F. Lightly grease a 9-inch baking pan.
- In a bowl, mix the flour, brown sugar, cocoa, baking powder, and salt. Add in the oil, soy milk, and vanilla and whisk until smooth.
- In a separate bowl, mix the cocoa powder and brown sugar, and disperse in an even layer over the top of the cake.
- Slowly pour the boiling water over the top covering the full surface. Do not stir the cake.
- Transfer to the oven and bake for 25 to 30 minutes, until cooked through. The cake will be bubbling.
- Allow to cool for about 10 minutes and serve, scooped out into a bowl, with vegan ice cream over top as desired.
Notes
- Swap soy milk for another plant-based alternative if desired.
- Use refined coconut oil if you’d rather not taste or smell coconut.
- You can make this dessert even more fancy by baking it in individual ramekins. Warning: it’s not easy, since you have to split the batter, cocoa sugar, and boiling water evenly between servings.