Try this Vegan Chocolate Pudding Cake recipe, or contribute your own.
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 3/4 cup white granulated sugar
- 1/4 cup cocoa powder
- bottom cake layer:
- 2 teaspoons instant espresso powder
- 1/3 up melted coconut oil
- 1/2 cup non-dairy milk (such as soy or almond milk)
- middle powder layer:
- top water layer:
- 1 1/4 cup hot water
- non-dairy vanilla ice cream for serving. i recomme
- Carbohydrate 87.2366220056883 g
- Cholesterol 0.725925924453137 mg
- Fat 1.28116743652295 g
- Fiber 1.28445560446147 g
- Protein 3.70029681007635 g
- Saturated Fat 0.706638066460808 g
- Serving Size 1 1 Serving (146g)
- Sodium 151.762397055518 mg
- Sugar 85.9521664012269 g
- Trans Fat 0.0987114018323442 g
- Calories 372 calories
Step-by-step
- 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.
- Melt the coconut oil if it isn't already liquid, then add that to the dry ingredients along with the non-dairy milk and vanilla.
- Don't over mix.
- Pour the batter into the grease 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 this mixture evenly over the bottom cake layer in the pan.
- Give the pan a shake, so the powder layer evenly covers the batter layer.
- Finally 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't the way it should be.
- Put it in the oven and bake for 30 to 35 minutes until the center is almost set looking.
- Let cool for 15 minutes before serving.
- Serve warm with non-dairy ice-cream on the side if you like.
Operating under the thermal constraint of an 8x8-inch pan, this dessert relies on a deliberate violation of standard baking protocol: adding boiling water directly to unbaked batter without stirring. When the oven reaches 350 degrees Fahrenheit, distinct density layers interact inside the pan, forcing the heavy cocoa and sugar mixture to sink beneath the lighter flour batter while the added water migrates through both strata. Cocoa powder contains starches that hydrate and gelatinize during the thirty to thirty-five minute baking window, creating a viscous, glossy sauce beneath a spongy top cake without requiring eggs or dairy emulsifiers. Instant espresso powder acts as a flavor catalyst here, releasing volatile aromatic compounds that heighten the perception of chocolate intensity through bitter compounds rather than sweetness alone. Melted coconut oil contributes solid fats at room temperature that firm up slightly as the dessert cools, providing structural integrity to the crumb despite the absence of traditional animal fats. Resting the pan for precisely fifteen minutes allows the starches in the bottom sauce layer to finish setting and thicken to a pourable consistency before serving.
