Author: So many good things to celebrate today, let me count the ways:
- Chocolate.
- It Doesn't Taste Like Chicken is officially 2 years old! That means I have been posting my recipes, and blabbing my heart out via keyboard to you guys for two full years now. Yay, happy birthday blog! Thanks blog.
- Chocolate.
- Shall we say it again, CHOCOLATE!!!! Can you believe that I went an entire year without using chocolate as a feature ingredient!? I saved the best for last, because that's what you are supposed to do with dessert... apparently. Let's celebrate all of these exciting things with Vegan Chocolate Pudding Cake.
This is a picture of love if I ever saw one. This Vegan Chocolate Pudding Cake is so amazing! Its warm, ooey-gooey, fudge-y, chocolatey, and it has a secret super power: it makes its own chocolate sauce! You just pop it in the oven, and when you scoop it up, you find all of these amazing pocket of chocolate pudding sauce hidden right in the cake. So cool and exciting (not to mention crazy delicious)!
Vegan Chocolate Pudding Cake is made in three layers, the bottom cake layer, the middle powder layer, and the top water layer. It seems very odd, but then amazing things happen in the oven. So we are just going to go with it and trust the process.
Let's get baking!
To Make the Bottom Cake Layer:
Whisk up the dry ingredients...
Then add in the wet and mix it all up together.
Spread that out in a lightly greased pan. Cake layer, done.
The Middle Powder Layer:
Is a mixture of brown and white sugar, and cocoa. Just whisk them together...
Sprinkle it over the cake layer. Shake the pan a little so the powder layer is even. Done with that layer. See, easy.
For the Final Layer:
Just pour the hot water right on top of the cake. It will make a big old puddle, and you might be curious about your creation, but just trust me, good things happen in the oven. Don't stir it, just let the water be, and pop it in the oven.
Bake for 30 to 35 minutes and when you take it out it will look something like this chocolate amazingness. Let the cake cool for 15 minutes before serving then dive in!
This Vegan Chocolate Pudding Cake is stellar served warm, but it's still pretty darn good when served cool as well. Serve along with a big scoop of dairy-free ice-cream such as So Delicious Dairy Free Creamy Vanilla.
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Vegan Chocolate Pudding Cake
Servings: servings
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Ingredients
For the bottom cake layer:
- ¾ cup white sugar
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons instant espresso powder, (optional to enhance flavour*)
- 2 teaspoons baking powder
- ⅓ cup melted coconut oil
- ½ cup plant-based milk, (such as soy or almond)
- 2 teaspoons vanilla extract
For the middle powder layer:
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup cocoa powder
For the top water layer:
- 1 ¼ cups hot water
- vegan vanilla ice cream, (optional for serving)
Instructions
- 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. Add the coconut oil, plant-based 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.
- To make the middle powder layer, in another bowl, mix together the white sugar, brown sugar, and cocoa powder. Sprinkle the powder mixture evenly over the bottom cake layer in the pan. Give the pan a shake, so the powder layer evenly covers the batter layer.
- 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's the way it should be. Bake for 30 to 35 minutes until the centre looks almost set. Let cool for 15 minutes before serving. Serve warm with dairy-free ice-cream on the side if you like.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon Appetegan
Sam.
Danielle Singer says
I made this cake yesterday and I cannot tell you how amazing this recipe is. I made this with a gluten-free flour mix and it still held up beautifully. This is one of the only, if the only, cake recipes that will be a keeper. I don't think "this is gluten-free and vegan" when I am eating it. Thank you so much for this recipe! I will be making it again in the future.
Sam Turnbull says
Awww yay!!! So happy you loved it so much Danielle 😀
Elisa says
Did you find you needed a longer baking time with GF? If so, what was your bake time?
Erin says
Wow wow wow! Made this tonight. How delicious! I didn't really realize how much sugar was in this recipe though, until I was mixing everything..quite a lot! Next time I will probably cut back on the sugar in the powder mix (not for sweetness, just for cutting back on sugar reasons). BUT just had to say that this was fabulous. It makes its own sauce, too, which is awesome (sauce) lol.
Instead of using 1 cup of all purpose flour, instead I used 1/2 c. spelt flour + 1/4 c. almond flour + 3/4 c. all purpose. Turned out light and fluffy 🙂
Also didn't have espresso powder so used coffee extract. Thanks for the recipe.
Erin says
Woops, I meant I used 1/2 c. spelt + 1/4 c. almond flour + 1/4 c. all purpose. Also subbed a little honey for some of the sugar.
Sam Turnbull says
Yay! So happy you enjoyed the recipe so much and were able to adapt it to your needs. It's so cool how it makes it's own sauce isn't it!? 🙂
Kayla says
I just made this recipe via Pinterest. It's literally my first vegan desert & it's a hit with the non-vegans thanks so much. I only had half the amount of APF that u needed so I used the wheat flour to sub for what I didn't have (it's all I had so I made an executive decision) lol and it worked out beautifully.
Sam Turnbull says
Yay!! So happy you loved it Kayla, and so happy it worked out for you 🙂
Ana Ribeiro says
Thanks a lot
Ana Ribeiro says
Hey can I leave out the coconut oil
Sam says
Hi Ana,
leaving out the coconut oil will change the texture of the cake, so I wouldn't recommend that.
Francesca says
Gosh just found this recipe (thank you Pinterest!) and now I want to skip dinner and have this instead... would that be too bad? 😀
Sam says
Haha, if I said it was bad, then I would be very bad myself 😉
Mary says
Looks wonderful!!!!!!
Do you have a suggestion for replacing APF with a gluten free blend?
I have so many types of flour including a King Arthur gf blend, bob's red mill all purpose baking flour, white rice, brown rice, coconut, sphorgum. chickpea, etc and various starches. Please help as I'd like to bring a yummy dessert to a potluck at the end of Nov 2015.
Thanks 🙂
Sam says
Thank you! Unfortunately, I am not very knowledgable in gluten free baking. I don't want to try and give you advice and then it not work out. Here are some tips I found online. I would definitely experiment ahead of time to see if it will work. Let us know what you try 🙂
Sandy says
OMG! This is amazing!! Just made it tonight. I had not known about you until I saw this on another website (which now I can't remember which one, darn it). So happy I found your blog! I am NOT a "natural born cook", but this looked pretty easy and I am a chocoholic. I am now in heaven! I had Steve's Burnt Sugar Vanilla non-dairy ice cream with it... YUM! Steve's isn't a vegan company, but his vegan ice creams are to die for! If you haven't tried it, you must!
Thanks for a fun blog and killer recipes!
Sam says
Awwwww shucks! Thank you Sandy!! I haven't heard or tried Steve's but now I definitely want too!! Sounds delish! I am so happy you found my blog and loved my recipe so much 😀
Julie H says
I don't have any instant espresso powder, don't even know what that is. Will it mess things up if I delete that or what common ingredient could replace it? Thanks so much!! I've turned so many onto your blog recently!!
Sam says
Hi Julie, you can skip the espresso powder in this recipe without changing the recipe too much. I use it as a flavour enhancer as it helps to enhance the chocolate. The recipe should work fine without. For future reference, my regular grocery store carries instant espresso powder, it's right next to the instant coffee. I keep a jar in my pantry for baking and sometimes using in a mocha smoothie. Omnomnom.
Arlene says
Bravo, Sammie! I love reading your blog, and have been following you since day one! Your 'voice' is wonderful and you always make me laugh, smile and say, "I've gotta try that." Because of you, we are now eating more vegan meals that I ever imagined we would. The chocolate pudding cake is on the TOP of my list and I am sure it will be a huge hit at the cottage this summer. Also, betting it will become our go-to indulgence to warm up any brilliantly cold winter's day. I, too, think it was an excellent choice to end your 1/100/100 challenge. You left us drooling in chocolateland. What could be better than that? Looking forward to year three and beyond. Congratulations, love yer work. Cheers, Arlene
Sam says
Thank you so very much Arlene! The chocolate pudding cake is definitely one of my new favourite desserts, and I am sure you will love it too. Looking forward to year three as well, let me know if you have any dishes you would love to be veganized! 😀
Amanda | The Cinnamon Scrolls says
Happy blogaversary! I may have just discovered your blog, but featuring chocolate has me hooked! Now I need to go and read the rest of the 100 featured ingredient posts. Great writing style. 🙂
Sam says
Yay! Thank you Amanda!
So happy you found my blog, I look forward to seeing you around in the comments. 😀
Carrie says
Congratulations on your Blog-aversary! I am inspired by your style and fabulous recipes. Your vanilla cupcakes are the best. Thanks for sharing and the motivation!
Sam says
Thank you so much Carrie! So happy you are loving my recipes 😀
modern with roots says
Congrats! What an awesome recipe to celebrate 🙂
Sam says
Thank you so much! I thought so too. Omnomnom!
Miranda says
Happy anniversary!! You had mentioned you cannot taste the espresso powder in the cake, but if I wanted a "mocha cake" could I use fresh brewed coffee instead of hot water? I think I'll try it! Love your blog, and all of your recipes 🙂 chocolate cake is a great way to bring on another successful year!
Sam says
Hi Miranda,
Thank you!! I haven't tried the coffee idea myself, but I think that's brilliant! There is acidity in coffee, so there is a chance the cake may rise differently, but because it's kind of a mud puddle of a cake I imagine it won't be too much of a problem. If you give it a try let us know how it turns out. Sounds delicious!
Tamara says
Hi Sam, I've been following you for a few months now and just want to not only congratulate you on your anniversary but tell you how much of an inspiration you are. I've been vegetarian for years and am slowly making the vegan transition. Your blog is a big help. Lots of easy, delicious stuff to make and a generous helping of humour 😉
Here's to your continued success!
Sam says
Hi Tamara,
Welcome! Thank you so very much!!! I am so happy that you are following along, and thank you for your lovely compliments! You totally made my day 😀
Cheryl says
DAYUM girl.. that's all I have to say about this. Except, no, I have a lot more to say about this, but I am nearly blown away by how insanely incredible that looks. I *was* happy with my little bowl of breakfast quinoa until now.. thanks a lot, Sam. I can't believe you haven't cooked with chocolate all year, but I'll forgive you because this recipe--THIS RECIPE is the money. Not just money, but like.. a combination of "money" and "the shit". It looks that good. Pretty sure a good slow clap is in order.
Also, I'm horrible at high-fiving too! Here's hoping we need try to go for one together. Disaster, I tell you
Sam says
Hahaha you crack me up!! Almost made me spit my coffee at the computer, but then I caught it, and it was kind of a coffee gurgle. All class over here. Oh geeze, two miserable high fivers, that is a scary scene! I bet we would meet, and try to high five and accidentally slap each other in the face. Ooof. Slow clap is much safer, lets go with that!
Gail Sherman says
Congrats on the anniversary! Can't wait to try this!
Sam says
Thank you Gail! I hope you love the recipe 😀
Neil says
Congratulations on completing the 1/100/100 challenge. That is an incredible feat. And it is in deed a great idea to shut it down with a delicious chocolate cake/ pudding/ sauce thingy. This kicks the heck out of the standard molten chocolate. Can't wait to see what your next challenge will be.
Sam says
Thank you so much!! Don't think I will be committing myself to any stressful challenges anytime soon! Haha.
Kathy Sturr says
I am so making! I love the puddled water - that is cool - it's kind of like weird gooey chocolate science.
Sam says
Haha it totally is!! It totally looks like a big mess of a mud puddle, but it smells like chocolate heaven!!
Carolyn Turnbull says
Congratulations. I was witness to the huge amount of work your challenge took. But the blog of fabulous, personal and so you. Love your work!
Eya says
You said it, sister. It's a fabulous blog and frankly I wouldn't ever bother to cook if I didn't see tempting recipes popping up on my email.
Congratulations, Sam, on the blog's second veganniversary. You're making my world better, and definitely more delicious.
Sam says
Awwww, that's the best! I love making the world more delicious. Thanks Eya!!
Sam says
Aww shucks, thanks mom!