Vegan Black Forest Chocolate Pudding Cake

5 from 7 votes

Vegan Black Forest Chocolate Pudding Cake

Vegan Self Saucing Chocolate Pudding meets Black Forest Cake in this easy vegan dessert recipe! This Chocolate Pudding Cake features a chocolatey, almost brownie-like cake, homemade cherry compote and a rich chocolate sauce hidden underneath. Serve warm with ice cream

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: vegan self saucing pudding

Servings:

Calories: 201kcal

Author: Vegan Richa

Ingredients

Self-saucing Chocolate Cake

1 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cane sugar
1/4 cup cocoa powder preferably Dutch processed
1 teaspoon vanilla extract or vanilla bean powder
1/2 cup non-dairy milk such almond, oat or soy
1/4 cup oil

For topping the batter:

1/4 cup cocoa powder
3 tablespoons cane sugar

For the hot watered topping:

1/2 cup plus 1 tablespoon boiling water
3 tablespoons maple syrup

Cherry Preserve

3 tablespoons cherry preserves or cherry compote for swirling in see notes for cherry compote recipe

US Customary - Metric

Instructions

Make the batter : Add the flour, baking powder, soda, salt, sugar, cocoa powder to a bowl and mix well. Add in the wet ingredients - non-dairy milk, oil, vanilla extract and mix well.
If the batter is too thick, add in milk 1-2 teaspoons at a time to make it somewhat thick muffin like but not too stiff batter.
Grease an 8x8 inch brownie pan or 8-inch round cake pan or a similar-sized pan. Preheat the oven to 350 F (180c).Add the batter to the pan and even it out with a spatula.
Topping: In a bowl, mix the cocoa powder and sugar and distribute it all over this batter. Drizzle cherry preserves or compote.
In another bowl, add the water and the maple syrup and heat it until it's boiling either in the microwave or you can heat it in the saucepan.
Then pour the boiling water and maple mixture in the pan over the batter.
Bake: Immediately Put pan in the oven at 350 degrees Fahrenheit (180 c ) and bake it for 24-30 minutes.
The bake time depends on the pan you are using. For the regular metal pans, check at about 24 minutes whether the cake is done. The top should be set and not liquid in the middle. It will be soft and Fudgy pudding at the bottom but the top should be kind of set.
If you are using a thicker pan like a ceramic dish or glass pan then check at 28-30 minutes.
Remove the pan from the oven. Let it sit for 4-5 minutes. Top it with ice cream of choice and serve

Notes

To make cherry compote:combine 1 cup cherries with 1 tsp lime juice, 2 tablespoons maple syrup, and a pinch of cinnamon and cook in a saucepan over medium heat until thickened to preference. The cherries with burst and then thicken a bit making a delicious compote, some of which you can also serve on the side with the cake

Variations: use Raspberries or other berries instead of cherries. Omit for just chocolate pudding cake.

Glutenfree: I haven’t tried this gf. My usual Glutenfree flour mix (1/3 cup oat flour, 1/2 cup almond flour, 1/4 cup potato starch) should work.

Make Ahead/Storage: This cake is best served warm. Store on the counter for the day or refrigerate for upto 5 days. Reheat individual portions in the microwave until the thickened sauce is saucy like chocolate syrup and serve.

Nutrition