I really need to expand my dessert repetoire beyond many versions of pudding cake, but this is so easy and tasty that I would be happy to eat it on a very regular basis. This is a modified version of my chocolate chip pudding cake recipe and makes use of pureed fresh pumpkin and pumpkin pie spices. Chocolate and pumpkin really go well together, especially with cinnamon and nutmeg. What a great way to start the weekend!
INGREDIENTS - 1 cup flour - 1/4 cup packed brown sugar - 1/2 cup white sugar - 2 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt
- 2 tbsp soy milk - 2 tbsp oil - 1/2 cup vegan chocolate chips - 1/2 cup white sugar - 1/2 cup unpacked brown sugar - 1/4 cup cocoa powder - 1 1/2 cup boiling water - 1 tbsp vanilla
METHOD Preheat oven to 350 degrees. Get a few cups of water boiling in your kettle. 1. Whisk together flour, sugar, baking powder and soda, salt, and spices in a medium bowl. In a separate small bowl, whisk together pumpkin, milk and oil. Add to flour and mix with a spoon. Stir in chocolate chips, then spread into a 8x8 pan. 2. Whisk together white and brown sugar with cocoa powder and sprinkle evenly over batter. Gently pour boiling water over top (do not mix) and then add vanilla. 3. Bake for 40-45 mins, until top is dry and firm. Let cool a bit before serving. Cut into pieces and spoon pudding over top.