Vegan Chocolate Pudding Cake

This recipe was inspired by A Family Feast recipe for Hot Fudge Pudding Cake. Yum! So pretty, I just had to veganize it!

Vegan Chocolate Pudding Cake


Ingredients
For the bottom cake layer:
  • 3/4 cup white sugar
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 2 teaspoons instant espresso powder
  • 2 teaspoons baking powder
  • 1/3 cup melted coconut oil
  • 1/2 cup non-dairy milk (such as soy or almond)
  • 2 teaspoons vanilla extract

For the middle powder layer:
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder

For the top water layer:
  • 1 1/4 cups hot water
  • vegan vanilla ice cream for serving (optional)
Instructions
  1. Preheat your oven to 350F (180C). Lightly grease an 8"x8" pan and set aside.
  2. To make the bottom cake layer, in a large bowl, mix together the dry ingredients, the sugar, flour, cocoa, instant espresso, and baking powder. Add the coconut oil, non-dairy milk and vanilla and stir to combine. Don't over mix. Pour the batter into the pan, and use a spatula to spread the mixture evenly across the pan.
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