Vegan Chocolate Pudding Cake

• Vegan

• Refrigerated

  • 1/2 cup Non-dairy milk

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1/2 cup Cocoa powder
  • 1 1/4 cup Granulated sugar, White
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Drinks

  • 2 tsp Espresso, instant powder

• Liquids

  • 1 1/4 cup Water, HOT

Found on itdoesnttastelikechicken.com

Description

Ingredients

• Bottom Cake Layer:
• ¾ Cup White Granulated Sugar
• 1 Cup All Purpose Flour
• ¼ Cup Cocoa Powder
• 2 teaspoons Instant Espresso Powder
• 2 teaspoons Baking Powder
• ⅓ Cup Melted Coconut Oil
• ½ Cup Non-Dairy Milk (such as soy or almond milk)
• 2 teaspoons Vanilla Extract
• Middle Powder Layer:
• ½ Cup White Granulated Sugar
• ½ Cup Brown Sugar
• ¼ Cup Cocoa Powder
• Top Water Layer:
• 1¼ Cup Hot Water
• Non-Dairy Vanilla Ice Cream for Serving. I recommend So Delicious Dairy Free Vanilla.

Directions

• Preheat your oven to 350F (180C).
• Lightly grease an 8x8 pan and set aside.
• To make the bottom cake layer, in a large bowl, mix together the dry ingredients: the sugar, flour, cocoa, instant espresso, and baking powder. Melt the coconut oil if it isnt already liquid, then add that to the dry ingredients along with the non-dairy milk and vanilla. Dont over mix.
• Pour the batter into the grease pan, and use a spatula to spread the mixture evenly across the pan.
• To make the middle powder layer, in another bowl, mix together the white sugar, brown sugar, and cocoa powder. Sprinkle this mixture evenly over the bottom cake layer in the pan. Give the pan a shake, so the powder layer evenly covers the batter layer.
• Finally for the top water layer, pour the hot water on top of the powder layer. Do not mix. It will look like a puddle, and thatt the way it should be. Put it in the oven and bake for 30 to 35 minutes until the center is almost set looking.
• Let cool for 15 minutes before serving. Serve warm with non-dairy ice-cream on the side if you like.