Chocolate Pumpkin Pudding Cake
Chocolate Pumpkin Pudding Cake recipe from Down to Earth Organic and Natural.
Yield
1- 8x8 pan
Ingredients
- 1 flax egg (1 Tbsp milled flax with 3 Tbsp water)
- 1.5 cups rolled oats, ground into flour
- ¾ cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/3 cup finely chopped vegan chocolate
- ½ tsp fine grain sea salt
- ½ Tbsp baking powder
- ½ cup + 2 Tbsp almond milk
- ½ cup + 2 Tbsp plain pumpkin puree
- ½ Tbsp vanilla extract
- 1 Tbsp cocoa powder
- ¼ cup coconut sugar
- 1 cup hot coffee or water
Instructions
- Preheat oven to 375 degrees and lightly grease 8-inch square glass baking dish with oil.
- Whisk flax and water together, set aside for 5 minutes to gel.
- Stir together oat flour, ¾ cup sugar, 1/3 cup cocoa powder, cinnamon, ginger, nutmeg, chocolate, salt, and baking powder.
- In another bowl stir together flax mixture, almond milk, pumpkin and vanilla.
- Pour wet mixture into dry ingredients and stir until combined.
- Scoop batter into glass dish and smooth out evenly with a spoon.
- In a small bowl combine the remaining Tbsp of cocoa powder and ¼ cup of sugar. Sprinkle it evenly over the cake batter
- Slowly pour hot coffee or water over the cocoa powder and sugar mixture. Ensure that the coffee or water completes covers the powder.
- Bake uncovered at 375 degrees for 24-30 minutes until cake is semi-firm on the top but gooey around the edges.
- Let the cake cool for 10 minutes and then serve immediately. Enjoy!