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.
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.