Gooey Pumpkin Spice Latte Chocolate Pudding Cake
Ingredients
The cake
-
1
flax egg
flax egg (1 tablespoon ground flax mixed with 3 tablespoons water)
-
1½
cups
rolled oats, ground into a flour
-
¾
cup
coconut sugar
-
⅓
cup
unsweetened cocoa powder
-
1
teaspoon
cinnamon
-
½
teaspoon
ground ginger
-
⅛
teaspoon
ground nutmeg
-
⅓
cup
finely chopped non-dairy dark chocolate
-
½-¾
teaspoon
fine grain sea salt
-
½
tablespoon
baking powder
-
½
cup + 2
tablespoons almond milk
-
½
cup + 2
tablespoons unsweetened pumpkin puree
-
½
tablespoon
pure vanilla extract
-
1
tablespoon
cocoa powder
-
¼
cup
coconut sugar
-
1¼
cups
hot coffee
For serving
-
to taste
vegan vanilla ice cream
-
to taste
toasted chopped pecans
Instructions
- Preheat the oven to 375°F and grease an 8-inch square glass baking dish.
- Mix the flax and water in a small bowl and let it sit for 5 minutes to thicken.
- In a large bowl, combine the oat flour, coconut sugar, cocoa powder, cinnamon, ginger, nutmeg, chocolate, salt, and baking powder.
- In another bowl, whisk together the flax mixture, almond milk, pumpkin puree, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Scoop the batter into the prepared dish and smooth it out.
- In a small bowl, mix the remaining cocoa powder and coconut sugar, then sprinkle it over the batter.
- Slowly pour the hot coffee over the top, ensuring it covers the dry mixture.
- Bake uncovered for 25-40 minutes until the top is semi-firm but the edges are gooey.
- Let the cake cool for 10 minutes before serving with vegan ice cream and pecans.
Nutrition Facts (estimated)
Servings
6-8
Calories
240
Total fat
6g
Total carbohydrates
47g
Total protein
4g
Sodium
180mg
Cholesterol
0mg
You might also like