Pumpkin Spice Latte Chocolate Pudding Cake
Pumpkin + chocolate + brewed coffee + pumpkin pie spices + almond milk = heaven in a dish! If you haven’t had the pleasure of enjoying a chocolate pudding cake before, you are in for a real treat! The chocolate cake creates its own chocolate pudding sauce as it bakes! Oh heck yes. It’s like having a sous chef in your very own kitchen. Why make chocolate sauce when the cake can make it for you? Now that you’re drooling uncontrollably, let us show you just how easy it is to make! Serve with a scoop of vegan ice cream and toasted pecans to take it over the edge.
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INGREDIENTS
- 1/2-3/4 teaspoon sea salt (not included)
- 1 instant coffee packet
- 2 tablespoons water (not included)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/3 cup non-dairy dark chocolate chips
- 1 1/2 cups oat flour
- 1/2 tablespoon baking powder
- 1/2 cup + 2 tablespoons almond milk
- 1/2 cup + 2 tablespoons unsweetened pumpkin puree
- 1/2 tablespoon pure vanilla extract
- 1/3 cup + 1 tablespoon cocoa powder (used for 2 steps)
- 3/4 cup + 1/4 cup raw sugar (used for 2 steps)
- 1 tablespoon ground flax
- 1/2 tablespoon olive oil for greasing (not included)
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INSTRUCTIONS
Preheat oven to 375F and lightly grease an 8 inch square baking dish with oil. Whisk ground flax seed and 2 tablespoons water in a small bowl until mixed and set aside to allow it to thicken.
In a large bowl mix together the oat flour, 3/4 cup coconut sugar, 1/3 cup cocoa powder, cinnamon, ginger, nutmeg, chocolate, salt, and baking powder.
In a separate small bowl whisk together the flax mixture, almond milk, pumpkin puree, and vanilla. Pour the wet ingredients into the dry ingredients and stir thoroughly to evenly combine. Pour the batter into your prepared baking dish, smoothing it out evenly.
In another small bowl mix together the remaining 1 tablespoon cocoa powder and 1/4 cup coconut sugar then sprinkle it over the batter. Mix the instant coffee packet with 8oz of hot water and. Pour the hot coffee on top making sure to evenly coat all the sugar.
Very carefully place the baking dish in the oven and allow to bake at 375F for 25-30 minutes.
Remove the cake from the oven when it looks semi-firm on the top but bubbly around the edges, it's normal if it looks slightly under baked- it's supposed to be a little runny! Allow to cool slightly. If desired top with vegan ice cream, whipped cream and/ or toasted pecans! Enjoy!
