Dark Chocolate Pudding Cake
A simple and delicious whole food plant-based chocolate confection eagerly sharing its own self-made pudding sauce. Great served with fresh berries, non-dairy whipped cream, or ice cream.
Equipment
- oven
Ingredients
- 1 cup spelt flour or AP/GF*
- ¼ cup cacao or cocoa powder
- ¼ cup coconut sugar or brown sugar optional
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsweetened apple sauce
- ½ cup maple syrup
- 1 Tbsp vanilla extract
- ¼ cup cacao/cocoa powder
- ¾ cup maple syrup
- ½ cup chopped nuts** optional
- 1 ½ cups boiling water
Instructions
- Preheat oven to 350°F.
- In a bowl, whisk together the dry ingredients: flour, cacao powder, sugar (if using), baking powder, and salt.
- In a liquid measuring cup, combine the apple sauce, maple syrup, and vanilla.
- Pour the maple syrup-apple sauce mixture into the dry ingredients and stir to combine.
- Spread the batter in a small 8x8 baking dish or loaf pan.
- If you’re adding nuts, sprinkle them over the batter.
- Back in the bowl, combine the cacao powder and maple syrup and pour over the batter.
- Pour the boiling water evenly over the chocolate syrup layer.
- Bake in the preheated oven for 40-45 minutes, until the center is set.
- Allow to cool 3-5 minutes. Don’t wait too long since the pudding thickens at is cools.
- Serve with your favorite vanilla ice cream, if desired.
Notes
* You can use any flour, including gluten-free. I have used spelt and white whole wheat.
** If you like walnuts or pecans in brownies, you may enjoy them in this. Go for it!
*** I highly recommend serving this with your favorite vanilla ice cream. I have served with frozen nice cream as well as Aldi’s vanilla vegan ice cream. Both are delicious.