Mexican Chocolate Pudding Cake Recipe
A vintage inspired Mexican Chocolate Pudding Cake Recipe altered to be vegan with options for gluten free.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 servings
Ingredients
for the cake:
- 1 cup flour, whole wheat pastry flour or gluten free cup for cup
- 3/4 cup white sugar
- 2 tablespoons Rodelle cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vanilla almond milk
- 2 tablespoons coconut oil or butter, at room temperature
- 1 teaspoon Rodelle vanilla extract
for the pudding layer
- 1/4 cup white sugar
- 1/4 cup brown sugar, packed
- 2 tablespoon Rodelle cocoa
- 1/2 cup water
Instructions
- Preheat oven to 375 degrees and grease a 9 inch round cake pan or pie plate. Whisk together the dry ingredients for the cake: flour, sugar, cocoa, baking powder, cayenne, cinnamon, and salt.
- In a separate bowl mix together the coconut oil and almond milk (if you have trouble combining them you can heat them in the microwave for 5 second intervals, whisking in between until they are at the same temperature). Stir in vanilla to this mixture.
- Pour the almond milk mixture into the dry ingredients and stir with a spatula just until combined.
- Pour this batter into the prepared pan and smooth over the top.
For Pudding Layer
- Combine the sugars and cocoa and spread them evenly over the cake batter. Then, pour the water over the top, making sure it's evenly distributed. Do not stir. The cake will rise to the top and the pudding will set at the bottom with the sugars creating a crispy top layer.
- Place the cake in the oven and bake for 40 minutes. The cake is done when the edges are crispy and the top is dry to the touch.
- Let cool for 10 minutes then serve with vanilla bean ice cream.
Notes
to make this cake gluten free substitute the flour with a gluten free cup for cup flour. For a less spicy version only add in a dash of cayenne pepper.