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

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)
  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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