Harrison was very reluctant to hand over the recipe for this Fudgy Pudding Cake. He stomped his paw and told me that because he’d put in a solid 11 minutes of playing with (aka tormenting) his brothers, he deserved to nap on his notebook of choice.
But I told him that I had promised cake for all, and cake we shall have!
I came across this recipe over at The Kitchn, and after picking my jaw up off the floor and doing a happy dance to celebrate this sugary addition to my life, I pulled myself together and preheated the oven. Who wants warm chocolate cake with a surprise pool of chocolate pudding at the bottom?
- 1 cup all-purpose flour
- 1 1/4 cup vegan refined sugar
- 2 tablespoons + 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup vanilla almond milk
- 2 tablespoons Earth Balance Natural Buttery Spread or another vegan substitute, melted
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup brown sugar
- 1 cup brewed coffee, cold
Preheat your oven to 375 degrees Fahrenheit.
In a large bowl, whisk together the flour, 3/4 cup of sugar, 2 tablespoons of unsweetened cocoa powder, baking powder and sea salt.
Stir together the almond milk, melted Earth Balance and vanilla extract
and add it to the flour mixture.
Fold in the chocolate chips.
Spread the batter into a 9″ x 9″ cake pan.
In a separate bowl, whisk together the remaining refined sugar, brown sugar and cocoa powder.
Pour the sugar mixture over top of the cake batter and shake the pan to distribute evenly.
Place the pan in the oven for 40 – 45 minutes. It’s done when the top of the cake is shiny and dry.
Remove from the oven and let the cake cool for 15 minutes before serving. Trust me, it will still be super warm when you dig in.
I like mine topped with dairy-free vanilla ice cream and stirred into a cake soup.