Vegan Double Chocolate Pudding Cake

This Valentine’s Day try this quick and easy recipe for Double Chocolate Pudding Cake. I found this recipe from an old Family Fun Magazine and I adapted it to make it with no dairy or eggs. Your special someone will love the rich chocolate taste and they will think you spent hours making it.

Double Chocolate Pudding Cake (no dairy, eggs or nuts)

1 C	All-purpose flour
2/3 C	Granulated Sugar
4 T	Unsweetened cocoa powder
1 ½ tsp	Baking powder
¼ tsp	Salt
2/3 C	Packed light brown sugar
1 ½ tsp	Egg Replacer + 2T warm water
½ C	Rice or soy milk
4 T	Dairy-free margarine, melted then cooled
1 ½ tsp	Vanilla extract
¾ C	Dairy free semi-sweet chocolate chips
1 ½ C	Boiling water

Instructions:

Grease a 9 inch square pan and preheat oven to 350°. Mix the Egg Replacer and warm water together and set aside for 7 minutes. In a large bowl, combine the flour, granulated sugar, 2T of the cocoa powder, baking powder and the salt. In another medium-sized bowl, combine the brown sugar with the remaining 2 T cocoa powder. Using your fingers, mix together making sure all the clumps are broken apart and all the ingredients are evenly combined. Set aside.

In the meantime, make a well in the flour mixture and add the egg, milk, melted margarine and vanilla. Mix them well to make sure all ingredients are combined.

 Pour batter into the pan and evenly spread the chocolate chips over this batter. Next, sprinkle the brown sugar mixture evenly over the top.

Heat the boiling water in the microwave and slowly pour the boiling water over the mixture in the pan. Make sure an adult is around to supervise this. The pan will be very full so have an adult carefully place the pan in oven and bake for 30 minutes.

 

You now have a delicious cake with a chocolate pudding as the bottom layer. Let it sit for at least 10 minutes before serving. Top with fresh fruit or non-dairy ice cream. Serves 6 to 8.