A moist, sticky and gooey vegan chocolate pudding cake recipe with walnuts. With no egg replacer, this is also a great vegan and dairy-free recipe if you don't have any egg replacer on hand.
When you look at the recipe ingredients and instructions for this vegan pudding cake, I admit that it does seem odd, but just trust me! It all comes together to create a gooey, chocolatey, mushy cake of deliciousness.
This vegan pudding cake recipe makes one 9-inch square cake, and it's not recommended that you try to use it as a layer cake, as it is too delicate and soft and will likely crumble and fall in on itself. Better to serve it topped with extra vegan chocolate sauce or alongside some non-dairy ice cream (or even better - both!). If you time it right, you can serve up this chocolate pudding cake while it's still hot out of the oven and top it off with ice cream to get that perfect combination of slowly melting ice cream and perfect crumbly cake.
See also: More Vegan Cake Recipes
- 1 cup flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1/2 cup soy milk
- 2 tbsp vegetable oil
- 1/2 cup chopped walnuts (optional)
- 1 1/4 cups hot water
Pre-heat the oven to 350 degrees and lightly oil a 9-inch square baking pan.
In a large bowl, mix together the flour, 1/2 cup of the sugar, 1/4 cup of the cocoa and the baking powder. Stir in the soy milk and the vegetable oil, then add in the chopped walnuts.
Spread the cake mixture batter in the prepared baking pan and sprinkle with the remaining 1/2 cup of sugar and 1/4 cup cocoa.
Next, pour the hot water over the entire cake batter.
This is what will create the yummy, gooey pudding part of your pudding cake. Yes, it seems odd, but just do it!
Right away, bake your cake in the pre-heated oven for 35 to 40 minutes, or until the cake is set and the chocolate sauce is bubbly.
This vegan chocolate pudding cake recipe is reprinted with permission from The Compassionate Cook Cookbook.
Like making homemade vegan cakes? Here's a few more vegan cake recipes you'll want to try: