Chocolate Pudding Cake

October 18, 2015

Yesterday was Matt’s birthday. Since I made the Oh She Glow’s Chocolate Fudge Cake for Kelsey’s birthday a couple days ago, I decided to try the Fudgy Mocha Pudding Cake from the Oh She Glows Cookbook. The recipe can also be found on the Style at Home website.

I have been wanting to try this recipe for ages, and it did not disappoint. Easy to make and delicious. I did all the prep ahead of time then just before we sat down to supper, I mixed the wet and dry, topped with cocoa mix and coffee (used a decaf) and popped it in the oven.  It was ready in time for dessert.  Leftovers were even good cold.

Birthday boy Matt with baby Jacob.
Birthday boy Matt with baby Jacob.

Fudgy Mocha Pudding Cake

  • 1 tablespoon (15 mL) ground flaxseed
  • 1 1⁄2 cups (375 mL) gluten-free oat flour
  • 3⁄4 cup plus 1⁄3 cup (175 mL plus 75 mL) coconut sugar or other granulated sugar
  • 1⁄3 cup plus 2 tablespoons (75 mL plus 30 mL) cocoa powder
  • 1⁄3 cup (75 mL) non-dairy chocolate chips or chopped chocolate
  • 3⁄4 teaspoon (4 mL) fine-grain sea salt
  • 1 1⁄2 teaspoons (7 mL) baking powder
  • 3⁄4 cup (175 mL) almond milk
  • 2 tablespoons (30 mL) coconut oil, melted
  • 1 1⁄2 teaspoons (7 mL) pure vanilla extract
  • 1 1⁄4 cups (300 mL) hot coffee (decaf, if desired) or boiled water
  • Vegan ice cream or whipped coconut cream, for serving (optional)
  • Toasted walnuts, for serving (optional)

1.Preheat the oven to 375°F (190°C). Lightly grease an 8-inch (2-L) square glass baking dish.

2 In a small bowl, whisk the flaxseed and 3 tablespoons (45 mL) water together. Set aside.

3 In a large bowl, mix together the oat flour, 3⁄4 cup (175 mL) of the sugar, 1⁄3 cup (75 mL) of the cocoa powder, and the chocolate chips, salt, and baking powder.

4 In a small bowl, whisk together the flaxseed mixture, almond milk, oil, and vanilla.

5 Pour the milk mixture over the flour mixture and stir until thoroughly combined.

6 Pour the batter into the prepared baking dish and smooth out the top evenly with a spoon.

7 In a small bowl or mug, combine the remaining 1⁄3 cup (75 mL) sugar and remaining 2 tablespoons (30 mL) cocoa powder. Sprinkle the mixture evenly over the batter in the baking dish.

8 Slowly pour the hot coffee over the cocoa powder mixture, ensuring that the coffee completely covers the mixture. The cake will now look like a complete disaster, but this is normal. Promise.

9 Bake for 27 to 33 minutes, uncovered, until the cake is semi-firm on top but bubbly and gooey around the edges.

10 Let the cake cool for 5 to 10 minutes before digging in (that’s if you can wait that long!). If desired, serve with vegan ice cream or whipped coconut cream. If desired, top with toasted walnuts.

Angela has a Chocolate Pumpkin version on her website that is next on my list to try.

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