Parties, potlucks and holiday dinners are here again. Want to try something new? Maybe
not too difficult or time-consuming? How about an easy chocolate pudding cake? More specifically, a Gooey Pumpkin Spice Latte Chocolate Pudding Cake.
That’s right, chocolate, pudding, and cake without all of the preservatives, and weird stuff that I can’t pronounce.
I’ve been out of practice in the dessert department owing to the fact that I have problems with soy, dairy, eggs and sugar. My doctor recommended that I search Pinterest to find recipes that would work. I’ve finally built up the courage to try some vegan recipes. When I found the pictures and read the ingredients list for Gooey Pumpkin Spiced Latte Chocolate Pudding Cake, it looked too good to pass up.
Pumpkin, coffee, chocolate, spices; can’t go wrong with that, right? The huge bonus is that it’s gluten-free, oil free and vegan. It’s a chocolate pudding cake. I’m expecting creamy, rich, and chocolatey. The result was everything promised. It tastes just as good the next day. The pudding gets absorbed into the cake, but it still tastes amazing. I found myself in the fridge cutting little pieces out.
Angela Liddon, blogger and cookbook author of “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out”, has come out with incredible recipes that are easy and taste even better than their overly sweetened counterparts. She has a cookbook out in stores now and is working on a second book right now.
This cake recipe is flexible. You can substitute several of the ingredients. For instance, you can use 1 egg, or an egg replacement of ground flax seed and water. Really, you say? Won’t it make my dessert grainy or leave a weird taste? Not so. This was my first time trying it out. There was no difference. The egg is meant to act as a binder. The flax seed mixture does the same.
You can use regular cane sugar if you don’t have coconut sugar. Also, regular cow’s milk if you don’t drink any soy or nut milks.
For the chocolate, I used some vegan chocolate chips that I had on hand. I put Amaretto in mine instead of vanilla extract.
This recipe instructs you on grinding up the oats to make your oat flour. You can just buy oat flour already ground in your grocery store.
Here’s a tip: when trying a new recipe that has ingredients you don’t usually have on hand, shop from the bulk section of your grocery store. Buy only what you need for the recipe. That way you’re not buying an entire package of something you may only use once or twice for the year. It’s cheaper, the ingredients are fresh, and you can always buy more if you want.
Be sure to read all of the instructions before starting. I nearly screwed it up a few times.
I saved myself some time by measuring out all of the ingredients the night before. That made my mixing time less than 10 minutes.
Step 1: Start with mixing the first two ingredients. This is your ‘egg’. Set aside.
Step 2: Then we mix ingredients for the pumpkin spiced cake. First, the dry in one bowl (ingredients 3 through 11). Then the wet in a separate bowl (milk, pumpkin, and vanilla). Slowly add the wet to the dry in one bowl and transfer to your baking dish.
Step 3: Next, mix the additional cocoa powder and sugar together. Sprinkle over the cake batter mix. This will make the ‘pudding’ in the cake.
Step 4: Finally, pour the hot coffee over the top of the cake. It will look scary but don’t worry.
Step 5: Bake and rest for 5 minutes. Add your favorite ice cream, toasted nuts, or whip cream.
If you want to read the original recipe, click here.