Ingredients for Hot Fudge Pudding Cake Vegan
- 1 ¼ cups (250g) granulated sugar
- All Purpose Flour
- 7 tbsp (49g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- Soymilk
- ½ cup (113g) vegan margarine
- Vanilla Extract
- ¼ cup (50g) packed brown sugar
- Hot Water
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How to Make Hot Fudge Pudding Cake Vegan
- Preheat oven to 350°F (175°C).
- Grease and flour an 8x8x2 inch or 9x9x2 inch baking pan.
- In a medium bowl, whisk together ¾ cup (150g) granulated sugar, 1 ½ cups (180g) all-purpose flour, 3 tbsp (21g) unsweetened cocoa powder, 1 ½ tsp baking powder, and ½ tsp salt.
- Add 1 cup (240ml) plant-based milk (almond, soy, or oat recommended), 1 tsp vanilla extract, and ½ cup (113g) vegan margarine. Mix until smooth.
- Pour batter into the prepared pan and spread evenly.
- In a small bowl, combine ½ cup (100g) granulated sugar, ¼ cup (50g) packed brown sugar, and 4 tbsp (28g) unsweetened cocoa powder.
- Sprinkle the cocoa sugar mixture evenly over the batter.
- Carefully pour 1 cup (240ml) boiling water over the top of the cocoa sugar mixture. Do not stir.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool for at least 15 minutes before serving.
- Spoon into bowls, and enjoy the rich fudge sauce from the bottom of the pan!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
178g
Fat
6g
Carbs
20g
