Pudding Cake

• servings: 6 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

1 cup all-purpose flour (½ cup + ⅛ cup almons flour & ⅛ coconut four)

½ cup granulated golden sweetener

⅓ cup cocoa powder

2 tsp baking powder

¼ tsp salt

¾ cup soy milk

¼ cup coconut oil

1 tsp vanilla extract

¼ cup cocoa powder

½ cup granulated golden sweetener

1¼ cups boiling water

Directions

Preheat the oven to 350F. Lightly grease a 9-inch baking pan.

In a bowl, mix the flour, brown sugar, cocoa, baking powder, and salt. Add in the oil, soy milk, and vanilla and whisk until smooth.

In a separate bowl, mix the cocoa powder and brown sugar, and disperse in an even layer over the top of the cake.

Slowly pour the boiling water over the top covering the full surface. Do not stir the cake.

Transfer to the oven and bake for 25 to 30 minutes, until cooked through. The cake will be bubbling.

Allow to cool for about 10 minutes and serve, scooped out into a bowl, with vegan ice cream over top as desired.

Nutrition

• Serving Size: 1 g
• Calories: 336.5 kcal
• Total Fat: 10.9 g
• Saturated Fat: 8.3 g
• Unsaturated Fat: 1.7 g
• Sodium: 255.2 mg
• Total Carbohydrate: 52.3 g
• Dietary Fiber: 3.8 g
• Total Sugars: 31 g
• Protein: 4.7 g