Vegan Chocolate Pudding Cake
Indulge in the rich, decadent flavors of this Vegan Chocolate Pudding Cake, a self-saucing dessert that’s as easy to make as it is irresistible. Perfectly moist chocolate cake sits atop a gooey, luscious pudding layer that forms naturally while baking, creating the ultimate two-in-one treat. This plant-based recipe is crafted with wholesome ingredients like almond milk, unsweetened applesauce, and cocoa powder, making it dairy-free and egg-free without sacrificing flavor. Ideal for chocolate lovers and dinner parties alike, this dessert is ready in under an hour and pairs beautifully with a scoop of vegan ice cream or a dollop of non-dairy whipped cream. Satisfy your sweet tooth with this effortless and crowd-pleasing vegan twist on a classic treat!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Cocoa powder (unsweetened), divided
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened almond milk (or other plant-based milk)
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 1.25 cups Hot water
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with oil or a plant-based cooking spray.
Step 2
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt.
Step 3
Add the almond milk, unsweetened applesauce, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.
Step 4
Spread the batter evenly in the prepared baking dish using a spatula.
Step 5
In a small bowl, mix the remaining cocoa powder (2 tablespoons) with the brown sugar. Sprinkle this mixture evenly over the cake batter in the dish.
Step 6
Carefully pour the hot water over the entire surface, covering the cocoa and sugar layer. Do not stir.
Step 7
Bake in the preheated oven for 35 minutes, or until the top of the cake is set and firm to the touch (the pudding layer underneath will still be soft).
Step 8
Remove the cake from the oven and let it cool for about 10 minutes. Serve warm with a scoop of vegan ice cream or a dollop of non-dairy whipped cream, if desired.
Nutrition Facts
| Serving size | (894.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1488.5 |
| Total Fat 3.7g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1617.5mg | 0% |
| Total Carbohydrate 361.7g | 0% |
| Dietary Fiber 25.9g | 0% |
| Total Sugars 226.9g | |
| Protein 24.9g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 398.6mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 978.4mg | 0% |
Source of Calories