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Chocolate Pudding Cake Vegan

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Ingredients

Adjust Servings:

	1 cup flour
	1 tablespoon baking powder
	1/4 cup cocoa powder
	1/4 teaspoon salt
	1/2 cup dry sweetener (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

Nutritional information

213.2

Calories

122 g

Calories From Fat

13.6 g

Total Fat

2.2 g

Saturated Fat

0 mg

Cholesterol

293.1 mg

Sodium

22 g

Carbs

3.1 g

Dietary Fiber

1.1 g

Sugars

4.2 g

Protein

143g

Serving Size

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Chocolate Pudding Cake Vegan

Name: Chocolate Pudding Cake Vegan
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 1; : 1/4; : 1/4; : 1/2; : 1/3; : 1/2; : 1; : 3/4; : 1/4; : 2

Features:

Cuisine:

American

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.

75 min
Serves 6
Easy

Ingredients

Directions

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 , 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

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Steps

1 Done	Preheat Your Oven to 350 Degrees F. in a Large Bowl Stir Together the First 4 Ingredients (flour, Baking Powder, Cocoa Powder and Salt).
2 Done	Add in the 1/2 Cup Sweetener, Oil, Soy Milk and Vanilla. Mix Gently Until Just Combined (don't Over Mix).
3 Done	the Mixture Will Resemble Cookie Dough More Than Cake Batter. Spread It Into a Lightly Oiled Casserole Dish or Loaf Pan and Set Aside.
4 Done	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.
5 Done	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!