Chocolate Pudding Cake (Vegan)
"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"."
photo by Chef on the coast
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup flour
- 1 tablespoon baking powder
- 1⁄4 cup cocoa powder
- 1⁄4 teaspoon salt
- 1⁄2 cup dry sweetener (I used organic sugar or cane juice)
- 1⁄3 cup oil
- 1⁄2 cup soymilk
- 1 teaspoon vanilla extract
- 3⁄4 cup dry sweetener
- 1⁄4 cup cocoa powder
- 2 cups boiling water
directions
- Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
- Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
- The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
- Clean 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.
- Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!
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Reviews
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I make this cake very often, since it's quick and easy and I don't have to frost it. I like to dress it up with some almond extract in addition to the vanilla, and hot coffee for the boiling water (I've used espresso powder mixed in with the sugar/cocoa on top--wowza!), and also with some chocolate chips mixed into the batter. This cake is definitely better once it's cool, so if it's not what you expect right out of the oven, try it after refrigerating it overnight. -
This was my first attempt at a vegan dish, and also a pudding cake. Followed directions to a "T" and the cake came out really well. Spilled a bit in the oven, so fun awaits tomorrow. We thought the pudding part was really good, but the cake seemed a little bland to us - maybe that's just part of the vegan part since it didn't have any eggs. Still, it was pretty good and will definitely make it again. -
NEEDED some kind of chocolate dessert, and didn't have much to work with. This came to my rescue. I love that it's made with all staples. I'm very unlikely to be out of anything on the list. I used raw granulated sugar for the cake, and brown sugar for the topping. Next time I would lightly pack the brown sugar as I thought it could have been a tad sweeter. We tore into this a little to early and it was still very runny, but it cooled down in our bowls and came together. FAB. I added some walnuts, but otherwise followed exactly. To Newmama - the large amount of baking powder isn't unusual in vegan baking. I couldn't taste it in the cake, not sure what went wrong for you. -
I am not going to rate this because something went wrong for me. Not sure why, I followed the ingredients and directions exactly which is funny because I rarely do! The cake part was bitter and tasted like baking powder- 1 tbs for 1 cup of flour is huge. I used cane sugar and good quality cocoa, fresh baking powder and almond milk instead of soy. The pudding part was super thin and liquidy and the whole thing was bland and awful. I wish I knew what happened, I made a (non vegan) cocolate pudding cake similar to this in my crock pot once that was fantastic! -
This was a huge hit with the family! I did change a couple things as we are not vegan and don't keep organic sugar or cane juice around. The only thing I did differently was for the 1/2 cup sweetener was use granulated sugar. For the 3/4 cup dry sweetener did brown sugar. Everything else was the same. We didn't have any problems with the cake not being "pudding" enough. There was plenty of that. We had this with vanilla ice cream and topped with the cake pudding. This recipe reminds me a lot of the hot fudge sundae cake my mother-in-law makes on occasion. Thanks for sharing! :) Made for the May 2010 Aussie/NZ recipe swap.
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Tweaks
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This was easy, nondairy and tastes really rich! Would definitely make it again. The details: I doubled the ingredients and baked for 1 hour. Other than that the only change I made was to replace 1/2 the oil with applesauce (was having company on a low fat diet). Served it with fresh strawberries that I used to soak up some of the "topping".
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