Wednesday, July 24, 2013

Vegan chocolate pudding cake

I've been having gum problems lately :( I've had receding gums for a long time and they're normally OK because I do my best to keep my teeth clean and my gums healthy, but lately my gums on the bottom teeth have been inflamed and incredibly painful. 

Sadly, lots of chewing makes it worse, so I decided to make myself soft foods today. I started dinner off with a super healthy soup made of lentils, zucchini, broccoli and spinach. I got the recipe from a cookbook called Vegan Meals For One or Two by Nancy Berkoff. It looked like green mess, but it tasted lovely and I felt super healthy slurping it down. 

I'm a person who likes a bit of balance, and since I had a healthy carb free dinner, I decided to whip up a vegan chocolate pudding cake for dessert. 

I came across a few recipes, but I picked the one from the website Foodie Fiasco because it was the healthiest option I could find. I made my own variations so that it would be even more guilt-free :)

I divided the batter up into 4 ramekins and shared one with my brother after they were done in the oven. The pudding was so yummy! When I asked my brother how it tasted he said "I give it a 4 and a half....out of 4 and a half". Cheeky boy had me a bit disappointed in my own cooking skills for a second there :P

This is a seriously great winter dessert. I like sharing my food, so the ramekins were perfect for that...but I honestly could have downed a whole one all to myself. They are just that delicious. 

Vegan Chocolate Pudding Cake

Serves 8

    For cake:
  • ½ cup agave nectar
  • 1 cup whole wheat or almond flour (I used ½ plain flour and ½ wholemeal spelt flour)
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • ½ cup unsweetened almond milk
  • 1/3 cup applesauce (I just pureed an apple in my food processor)
  • 1 1/2 teaspoons vanilla extract
    For sauce:
  • 1/3 cup baking sweetener
  • 1/3 cup brown sugar
  • ¼ cup cocoa powder
  • 1 ¼ cups hot water
  1. Preheat oven to 180°C (350°F). Spray an 8x8 baking dish with cooking spray and set aside (or use 4 big ramekins).
  2. To make the cake, combine the agave nectar, flour, cocoa powder, baking powder, and sea salt in a large bowl. Add in the almond milk, applesauce, and vanilla extract and stir until completely combined. Spread the mixture into the prepared baking dish or ramekins and smooth out the top with an offset spatula or a spoon. Set aside.
  3. For the sauce, combine the sweetener, brown sugar and cocoa powder in a medium bowl. Sprinkle evenly over the batter. Pour the hot water over the batter. Do not stir the water in! I know it looks weird, but it’s okay. It’s all going to be okay.
  4. Bake in the oven at 180°C (350°F) for about 25 minutes. It should resemble an undercooked brownie. Let cool for at least 15 minutes. When serving, spoon the sauce from the bottom of the pan over the cake.Good luck trying to share this!...I actually want another one right now.

1 comment:

  1. MANNN! THAT PUDDING LOOKS SO GOOD! I should have come over :(