Friday, May 11, 2007
Part of my mission at A Full Plate Cafe is to have a delicious, decadent, and vegan dessert every week. Chocolate Pudding Cake totally fits these requirements. Honestly, this cake tastes so rich it's hard to believe there's no fat or eggs in it.
I doubled the original recipe and baked it in a 13X9 glass dish, but if you don't work at a restaurant or don't have a large enough family to eat this cake in a day or two, feel free to halve the recipe and bake in an 8X8.
For the Vegan Chocolate Pudding Cake you'll need:
2 c flour
4 T apple sauce
1 c water
1/4 t salt
1 & 1/3 c sugar
2 t vanilla
4 T cocoa
4 t baking powder
1 & 1/3 c brown sugar
1/2 c cocoa
3 & 1/2 c hot water
Mix the first eight ingredients together, mixture will be thick. Spread the thick batter into a 13X9 rectangular baking pan. Mix the brown sugar and 1/4 c cocoa. Sprinkle over the batter. Pour the hot water over the entire top surface of the cake. I know it looks weird, but it totally works!
Bake at 350 for about 45 or 50 minutes. You might want to put the baking dish on a cookie sheet, in case some of the pudding mixture spills over the sides. The magic of this cake is that as it bakes, the brown sugar/cocoa topping mixes with the water and sinks through the cake to form a pudding layer at the bottom.
I like to let the cake cool for at least 30 minutes and served warm, or chill it and serve cold.