Virtual vegan potluck: Ooey gooey chocolate pudding cake

May 11, 2013

I am very excited to be part of the VVP again this year.

The virtual vegan potluck homeIt is great to see the same faces from last time and also a whole lot of new ones.  It is great to be part of this community.

This time, I am thought I’d bring you one of my favourite cake/puddings that I managed to veganise after a number of attempts.  My approach to any food preparation is that it should be easy, use simple ingredients that everyone will recognise and of course, 100% plant based.  Technically, it does not seem to be classified as a cake, because it is very moist, but it looks like a cake, so I do not think it should be called a pudding.  So I call it a pudding cake… or should it be a cake pudding…

I hope you saved some space for a bit more dessert, since there are so many great dishes to try.

Without further ado, here is my very ooey gooey chocolate pudding cake.

Chocolate cake

Chocolate cake

There are 3 parts to this dish:

  • Cake
  • Sauce
  • Topping

Ingredients

Cake

3 cups all-purpose flour *

2 cups sugar *

½ cup cacao powder *

2 teaspoons baking soda

1 tablespoon instant coffee (optional)

1 teaspoon salt

1 ¾ cups of plant based milk *

1 cup apple sauce *

¼ cup apple cider or white vinegar

1 tablespoon vanilla extract *

Sauce

¾ tin coconut milk (or if you want it to be richer, coconut cream)

1 teaspoon vanilla extract

½ cup of sugar *

Topping

¼ tin coconut milk (or cream that you used for the sauce)

2 x slabs (200g/7oz) of dark chocolate *

Instructions

Cake

  1. Preheat the oven to 180 °C/350 °F
  2. Lightly grease one 23cm/9” pan
  3. In a large bowl, whisk together the flour, sugar, cacao, coffee and salt.
    In a separate bowl, whisk together the milk, apple sauce, vinegar, vanilla and baking soda *.
  4. Pour the wet mixture into the dry mixture and whisk until just combined.  Do not overmix.
  5. Fill the prepared cake pan with the batter.

    Gooey chocolate cake batter

    Gooey chocolate cake batter

  6. Bake for 25 – 30 mins, or until a testing pin is inserted and comes out clean.  A few crumbs clinging to it, is not an issue.
  7. Leave the cake out to cool.
Cake baked,cooled and ready for the sauce

Cake baked, cooled and ready for the sauce

Sauce

  1. Cook all the ingredients together at a low heat until it has a caramel colour, stir continuously
  2. When the cake has cooled, pour the sauce over and let it stand so that it is all absorbed into the cake.

    Saucy cake soaking up all the good stuff

    Saucy cake soaking up all the good stuff

  3. Leave the cake out to cool.
Cooled cake, ready for the topping

Cooled cake, ready for the topping

Topping

  1. Melt ingredients together and pour over cooled cake.

    Cake topped with chocolate topping

    Cake topped with dark orange flavoured chocolate topping

  2. Garnish, if you feel like it.  I just added the cute little heart shaped sprinkles because I thought they looked cute.

Finally, help yourself to a large slice of the cake for just being such a fabulous and compassionate person.  Repeat last step multiple times (I sure will do :D).

slice“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!” – C. JoyBell C.

Enjoy!

*Notes

  • Flour for cake – you can use plain all-purpose flour.  I use whole-wheat flour that I have available at home.
  • Sugar – the amount of sugar to use is a personal preference.  I usually reduce the sugar used in the recipe by about 25%, but Mr SpinachRevolution prefers it sweeter.  The recipe is based on the sweeter version that he has assured me is the better version.  I use raw organic brown sugar.
  • Cacao powder – I use raw organic cacao powder.  You can also use unsweetened cocoa powder.
  • Milk – I use soy milk, but oat, rice or almond milk will work equally well.
  • Apple sauce – we do not have this available in South Africa so I blend a large apple with 2 tablespoons of water in a blender until smooth.  Easy peasy.
  • Vanilla extract – you can also use almond extract.
  • I have read a blog some time ago where the person suggested that the baking soda should be mixed with the wet ingredients instead of the dry, and it will eliminate the potential flavour of baking soda.  I am not sure if it is true, but hey, it is easy enough to do.
  • Dark chocolate – I have used variations with great success.  For this cake, I used an organic orange flavoured chocolate.  It has tiny bits of orange rind in it and also flavoured with orange oil.
  • Whole nut chocolate, e.g. with hazel nuts is always a winner too.

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