Recipe: Fudgy mocha pudding cake

Recipe: Fudgy mocha pudding cake

Recipe: Fudgy mocha pudding cake

A melt in your mouth pudding cake that makes its own delicious chocolate sauce as it bakes.




  • 1 tablespoon (15 mL) ground flaxseed
  • 1 1⁄2 cups (375 mL) gluten-free oat flour
  • 3⁄4 cup plus 1⁄3 cup (175 mL plus 75 mL) coconut sugar or other granulated sugar
  • 1⁄3 cup plus 2 tablespoons (75 mL plus 30 mL) cocoa powder
  • 1⁄3 cup (75 mL) non-dairy chocolate chips or chopped chocolate
  • 3⁄4 teaspoon (4 mL) fine-grain sea salt
  • 1 1⁄2 teaspoons (7 mL) baking powder
  • 3⁄4 cup (175 mL) almond milk
  • 2 tablespoons (30 mL) coconut oil, melted
  • 1 1⁄2 teaspoons (7 mL) pure vanilla extract
  • 1 1⁄4 cups (300 mL) hot coffee (decaf, if desired) or boiled water
  • Vegan ice cream, for serving (optional)
  • Confectioners' sugar, for serving (optional)
  • Toasted walnuts, for serving (optional)


1 Preheat the oven to 375°F (190°C). Lightly grease an 8-inch (2-L) square glass baking dish.

2 In a small bowl, whisk the flaxseed and 3 tablespoons (45 mL) water together. Set aside.

3 In a large bowl, mix together the oat flour, 3⁄4 cup (175 mL) of the sugar, 1⁄3 cup (75 mL) of the cocoa powder, and the chocolate chips, salt, and baking powder.

4 In a small bowl, whisk together the flaxseed mixture, almond milk, oil, and vanilla.

5 Pour the milk mixture over the flour mixture and stir until thoroughly combined.

6 Pour the batter into the prepared baking dish and smooth out the top evenly with a spoon.

7 In a small bowl or mug, combine the remaining 1⁄3 cup (75 mL) sugar and remaining 2 tablespoons (30 mL) cocoa powder. Sprinkle the mixture evenly over the batter in the baking dish.

8 Slowly pour the hot coffee over the cocoa powder mixture, ensuring that the coffee completely covers the mixture. The cake will now look like a complete disaster, but this is normal. Promise.

9 Bake for 27 to 33 minutes, uncovered, until the cake is semi-firm on top but bubbly and gooey around the edges.

10 Let the cake cool for 5 to 10 minutes before digging in (that's if you can wait that long!). If desired, serve with vegan ice cream, along with a dusting of confectioners' sugar and toasted walnuts on top. 

Tip: For a nut-free option, swap the almond milk for a nut-free non-dairy milk (such as coconut milk) and leave out the optional walnuts. For a soy-free option, use soy-free non-dairy chocolate, such as Enjoy Life brand.

Makes 9 servings. 

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Excerpted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Recipes Copyright © 2014 Angela Liddon, Photography copyright © 2014 David Biesse, Eric Liddon and Angela Liddon. Excerpted by permission of Penguin Canada Books Inc., Toronto. All rights reserved.


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Recipe: Fudgy mocha pudding cake