Best 2 Chocolate Pudding Cake Vegan Recipes
Indulge in the delectable Chocolate Pudding Cake, a symphony of flavors that will tantalize your taste buds and leave you craving for more. This exquisite dessert is a harmonious blend of a moist, fluffy chocolate cake and a luscious, velvety chocolate pudding, all encompassed in a rich chocolate ganache. With its decadent texture and intense chocolate flavor, this cake is a true masterpiece that will impress any dessert enthusiast. But that's not all – this recipe also includes a collection of delightful variations, each offering a unique twist on the classic Chocolate Pudding Cake. From a luscious Vegan Chocolate Pudding Cake, perfect for those with dietary restrictions, to an alluring Chocolate Pudding Cake with Salted Caramel Sauce, a heavenly combination of sweet and savory, these variations cater to every palate. Prepare to embark on a culinary journey that will leave you spellbound.
Let's cook with our recipes!
VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)
Originally a Betty Crocker recipe - I veganized it and baked it in the Crockpot (2-3 quart capacity). Reminds me of the chocolate pudding cakes my mom used to make when I was little. A great comfort food dessert, especially for chilly wet nights!
Provided by KDub275
Categories Dessert
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray crock pot insert with cooking spray.
- Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
- Stir in soy milk, oil, and vanilla until smooth.
- Pour batter into crock pot insert.
- Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
- Pour hot water over contents of crockpot - DO NOT STIR!
- Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
- Spoon cake into bowls. Spoon sauce over top.
- Great on its own; also yummy with soy whipped cream or vanilla ice cream.
CHOCOLATE PUDDING CAKE (VEGAN)
An upside down pudding cake from "How it all Vegan"....my first ever pudding cake, and it was pretty fabulous. I'm somewhat in awe of how simple it was....as we were putting it together it looked a little strange having never made one before, but it worked!! This is one of those cakes (desserts) you more than likely always have the ingredients on hand for. My 5 year old actually put this together aside from the boiling water part - it worked out just fine, lumps and all! The original recipe called for 1/2 cup margarine...I subbed oil. My only wish would be that the pudding part was a little "creamier", but I'm not sure how to accomplish that. I served this to non vegans tonight and they all enjoyed it, no mention of it being vegan or otherwise. Served with vanilla ice "cream".
Provided by magpie diner
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
- Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
- The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
- Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
- Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!
Tips:
- Use almond milk. It is an excellent alternative to dairy milk, as it is rich in nutrients and has a mild, nutty flavor that complements the chocolate in the cake.
- Choose good quality dark chocolate. This will give your cake a rich, decadent flavor. Look for a chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing can make the cake tough, so mix just until the ingredients are well combined.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the cake dry and crumbly.
- Let the cake cool completely before serving. This will allow the flavors to meld and the cake to set properly.
Conclusion:
This chocolate pudding cake is a delicious and satisfying dessert that is perfect for any occasion. It is also a great way to use up any leftover chocolate pudding you may have. With its rich, chocolatey flavor and creamy texture, this cake is sure to be a hit with everyone who tries it.
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