Vegan Chocolate Pudding Cake

by Kim

Prep time: 0:10 Overall time: 0:55

Servings: 9 servings

INGREDIENTS

1 c flour
2/3 cup sugar
2 tbsp. cocoa
2 tsp. baking powder
1/8 tsp. salt
1/2 cup water
2 tbsp. applesauce
1 tsp. vanilla
2/3 cup brown sugar
1/4 cup cocoa
1-3/4 cups hot water

INSTRUCTIONS

Mix the first eight ingredients together. Pour into a sprayed 8-inch baking pan. Mix the brown sugar and 1/4 c cocoa. Sprinkle over the batter. Pour the hot water over the entire top surface. Bake at 350°F for about 45 minutes. The topping sinks through the cake to form a pudding layer at the bottom.

CHEF COMMENTS

This cake tastes so rich it's hard to believe there's no fat or eggs in it. We prefer it chilled, but it can be served at room temperature, or even warm, if you can't wait. It will keep for several days (but not in my house!), but DO NOT FREEZE. If you do, the pudding will turn very watery.

Tagged: cakes, chocolatecake, desserts add tags

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