Years ago, I tried to make my first Pudding Cake for my husband on Valentine’s Day. Even though my baking skills were still coming around in the early years of our marriage, the cake was an immediate hit. I couldn’t believe how easy it was to make, yet the flavor was amazing. Who doesn’t love a gooey, chocolaty cake served warm right out of the oven?
What I especially love about this cake is the fact that it takes only a few minutes to prepare, and is a wonderful dessert to serve to company because it happily bakes away in the oven unattended while dinner is served at the table. Once dinner is over, the warm cake with a pudding bottom is ready to be served with a dollop of soy ice cream on the side. I also love to drizzle a little melted dairy free chocolate on top. A pureed raspberry sauce would also be delicious and colorful.
This recipe is of course dairy, egg and nut free, and it is shockingly fabulous. My kids love it, and I’ve made it often for them because it is so simple to make. The last time I made this pudding cake was right before I had baby Michael, but am planning to make it again this weekend for a special treat.
Happy Baking and hope you all enjoy!!
Dairy, Egg and Nut Free Chocolate Pudding Cake
1/2 c. soy or rice milk
1/4 c. vegetable oil
1 1/4 tsp. vanilla extract
3/4 c. dairy free chocolate chips ( I use Divvies or Enjoy Life)
1 c. unbleached all purpose flour
1 1/3 c. sugar DIVIDED
1/2 c. unsweetened cocoa powder DIVIDED ( I use Hershey’s)
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. boiling water
Preheat oven to 350 degrees and spray an 8 inch glass square baking dish with dairy free baking spray. In a medium bowl coming soy milk, vegetable oil and vanilla with a wire whisk. In a seperate medium bowl combine flour, 2/3 c. granulated sugar, 1/4 c. cocoa powder, baking powder, baking soda and salt with a wire whisk. Add soy milk mixture to flour mixture and combine with a rubber spatula until thoroughly mixed. Stir in dairy free chocolate chips. Spread batter into prepared cake pan. In a small bowl combine remaining 2/3 c. granulated sugar and 1/4 c. cocoa powder. Sprinkle evenly over top of batter and pour 1 c. boiling water over the top. Do not stir.
Bake 30-35 minutes or until cake is just set in the center. A tooth pick inserted in the middle should come out with just a few crumbs. Remove from oven and serve warm. The cake can be scooped out with a large spoon or let it sit until it is room temperature and cut into slices.