fudgy pudding cake

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?

Fudgy Pudding Cake
Recipe adapted from The Kitchn
Serves 8
Printable recipe


  • 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.

Pour the cold coffee on top of the cake. Do not stir it in.

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.

21 thoughts on “fudgy pudding cake

  1. YESSSSSSS! A non-vegan version of this cake is one of my favorites and I’m soooo glad to have a veganized version at last! Totally making this tonight and undoing any potential calorie burning for this week. YUM!

  2. Oh, my god. Marry me. (I know I’m already married, but whatever. Once he sees this cake, my husband will totally understand.)

  3. Ingredient list says baking powder and instructions say baking soda… I am going with powder, but can you clarify? Can’t wait to eat this tonight! Thanks

  4. Hey! Awesome recipe, thank you so much for this!
    I’ve got a question… can I replace the almond milk for soy milk? (or maybe you haven’t tested with the soy milk?)


  5. Looks scrumdiddilyumptious ;D don’t you just love my use of adjectives? lol!! so i really wanna make this cake, but is there anything i can use in place of the coffee? like… oh, i don’t know… chocolate-flavored coconut milk? has anyone tried that out there? or maybe vegan chocolate syrup? i am open to all of your suggestions!!

    • Hi Amanda! The original recipe called for water, so I’m thinking maybe it needs to be a more watery base (like coffee) instead of a milky base, to seep through and make the puddle. But then again I’ve only tried it that way so I could be wrong. I saw a chocolate coconut water the other day – maybe that would work? Whatever you try please let me know so I can try too! :)

  6. We used soy milk and it turned out fine. My 9 year old daughter declared it to be the most delicious cake EVER!

  7. Man that looks good! I am not eating sugar this month, but next month this is definitely on my rare desserts list!

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