Mexican Chocolate Pudding Cake
This is a low-gluten, vegan version of the old fashioned “pudding cake” recipe, in which you mix the base batter up in a baking pan, sprinkle with sugar and cocoa, top with boiling water and bake. As it bakes, it separates into a bottom pudding layer and a top cake layer. Ugly, but super simple and homey and fun! Serve warm in bowls with freshly whipped cream or cashew cream to evil it up!
Mexican Chocolate Pudding Cake – Serves 6
Chocolate Pudding Cake
- 3/4 cup barley flour (can also be made with wheat flour)
- 1 t cinnamon
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup almond milk (or any other liquid)
- 3 tablespoons oil (preferably coconut)
- 1/2 cup honey/agave (or sucanat, coconut or palm sugar)
- ½ t almond extract
- 1 t vanilla extract
Pudding Layer:
- 1/2 cup sucanat, coconut sugar or palm sugar
- 1/4 cup unsweetened cocoa powder
- seeds from 1/4 a vanilla bean, or 1/2 t vanilla
- 1 1/4 cups boiling water (or coffee, for a mocha twist)
- pinch salt
Preheat oven to 350 degrees.
In an 8×8 inch square pan, stir together the flour, almond meal, 1/4 cup of cocoa, baking powder and salt. Add ½ c honey/agave or sugar, milk, vanilla, cinnamon and oil. Mix together completely, scraping sides of pan and spreading batter evenly on bottom.
Add the “Pudding Layer”: Sprinkle brown sugar (or sucanat, or coconut crystals) and remaining 1/4 c cocoa powder over the batter. Add the vanilla and salt to the hot water, then pour the water over the top. Do not mix! Just pop in the oven as it is.
Bake for 20 to 30 minutes in the preheated oven, until the surface appears dry and brownie-like and the pudding bubbles along the sides of the pan. Serve warm, spooning cake and pudding layers into bowls.
A Note on Chocolate: I used the traditional combination of chocolate, almonds and cinnamon in this recipe becuase in Costa Rica the cocoa powder has an odd fruitiness which needs a more complex combination of flavors to mask it. However, if you are using a high quality cocoa powder, ( and I highly recommend the 22-24% from MySpiceSage.com) you can make a great “Straight-up Chocolate” version, or add hot coffee in the pudding layer for Mocha, or leave out the cocoa powder in the cake layer and do a “Black and White” version, with the almond cake and chocolate pudding. Mmmm….
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