The Best Vegan Chocolate Pudding Cake
Learn how to make the most amazing vegan chocolate pudding cake that is healthier and oil-free than traditional versions. It is so decadent and will please all crowds and yet it has no oil and no refined sugar!
Servings: 6 to 8 servings
Ingredients
TOPPING
- 6 tablespoons (54g) coconut sugar
- 2 1/2 tablespoons (15g) unsweetened cocoa powder
- 3 tablespoons dairy-free semi-sweet chocolate chips
- 1 1/4 cups very hot or boiling water
CAKE
- 1 cup (112g) white whole wheat flour (see NOTES below for subs)
- 6 tablespoons (36g) unsweetened cocoa powder
- 1/4 cup (36g) coconut sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon instant espresso powder
- 1/2 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons (150g) unsweetened plant-based milk (I used almond) slightly warmed
- 6 tablespoons (90g) pure maple syrup
- 2 tablespoons (32g) runny roasted almond butter or sunbutter or runny cashew butter
NOTE
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- This cake is best made and served right away because it is meant to be served hot and a chocolate pudding texture. That is the point of the cake.
- Preheat the oven to 350°F (177°C) and lightly grease a 2 quart oval dish or a 7 x 7 square or an 8 inch round dish. All will work.
- To a small bowl, combine the topping ingredients (not the water!) and stir until well mixed. Set aside.
- To a large separate bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt, and whisk well.
- To a medium separate bowl, combine the milk, syrup, and nut butter. If your nut butter is very stiff, I would suggest slightly warming it so it is soft and ready when measuring. Whisk the liquids very well until completely smooth and thoroughly mixed. You don’t want chunks of nut butter in the liquid.
- Pour the liquids over the flour mixture and gently stir until combined and moistened, being careful not to overmix. The batter should be rather thick, yet pourable.
- Transfer the batter to the greased dish and smooth out the top.
- Now take the reserved sugar and cocoa mixture topping and sprinkle all over the top evenly.
- Make sure your water is extremely hot or just boiled. Pour all over the topping of the cake batter. It’s going to seem like too much water, but it’s not, trust the process. This is what will make the cake be pudding-like in the end.
- Carefully put the dish on the middle rack in the oven and bake for about 35 minutes or until the top looks mostly dry. A couple wet spots are OK. I tested this recipe twice and 35 minutes was perfect each time, but ovens vary, so just test by how the top looks.
- Let the cake cool for just 10 minutes only and then serve. It should be hot with a nice chocolate pudding mixture. Serve as is or top with vanilla ice cream or whipped cream. This cake will get more firm the longer it sits and less pudding-like. This is why it is best served hot and freshly made.
- It will still be delicious after it’s completely cooled or the next day, it will just be a lot less saucy. You can scoop out a slice and reheat for 20 seconds in the microwave if desired.
Notes
- FLOUR: I use white whole wheat because it yields a tender texture and a neutral taste. DO NOT use regular full whole wheat as it is much higher protein and will yield a more dense/chewy texture and a stronger grain taste. You can sub with regular all-purpose flour if you like.
- GLUTEN-FREE: I have not tested this as gluten-free, but since it is a pudding cake, the texture requirements won't be as strict. I would suggest trying this King Arthur gluten-free blend, as it is my favorite gluten-free blend and found it to be a great sub. While I have not tested this personally with this cake recipe, that is my best suggestion.
- SUGAR: I use both coconut sugar and maple syrup in this chocolate pudding cake for both refined sugar-free reasons and flavor and texture. Coconut sugar has a caramel flavor and works excellent here. Pudding cakes traditionally use regular brown sugar which is less of a healthy option and I try to use refined sugar-free options in my baking with coconut sugar and maple syrup. Maple syrup also lends excellent flavor. Using both sugar and maple syrup here gives the best texture and flavor.