Imagine a decadent chocolate dessert that's not only irresistibly rich and moist but also completely plant-based and surprisingly easy to make. This vegan chocolate pudding cake is about to revolutionize your dessert game, proving that dairy-free treats can be just as sinful and satisfying as traditional recipes. Whether you're a committed vegan, a chocolate lover, or simply someone looking to impress guests with a quick and delicious dessert, this recipe is your ticket to chocolate heaven!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with a little vegetable oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, sugar, baking powder, and salt. Whisk the dry ingredients together until they are well blended and there are no lumps.
- In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gradually add the hot water to the batter, stirring continuously. The batter will be quite thin, but this is normal and will create a moist cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Place the baking pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, you can serve the cake as is or dust it with powdered sugar or cocoa powder for a decorative touch. Enjoy your delicious vegan chocolate pudding cake!
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor. Dutch-processed cocoa works wonderfully in this recipe.
- Don't overmix the batter - gentle stirring ensures a tender, moist cake. A few small lumps are perfectly fine and actually contribute to the cake's texture.
- The batter will look very thin - this is normal! The hot water creates a unique pudding-like consistency that makes this cake extra special.
- For an extra indulgent touch, serve warm with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Want to amp up the chocolate? Add a handful of vegan chocolate chips to the batter before baking for extra decadence.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
