Chocolate Pudding Cake

Feb 28 2010 | by ffvhelper | 10 Comments » |

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Chocolate Pudding Cake

From: Annice Grinberg Posted to fatfree.com

1 c flour
2 T apple sauce
1/2 c water
1/8 t salt
2/3 c sugar
1 t vanilla
2 T cocoa
2 t baking powder
2/3 c brown sugar
1/4 c cocoa
1 3/4 c hot water

Mix the first eight ingredients together. Pour into a sprayed 8″ square baking pan. Mix the brown sugar and 1/4 c cocoa. Sprinkle over the batter. Pour the hot water over the entire top surface. Bake at 350 for about 45 minutes. The topping sinks through the cake to form a pudding layer at the bottom. This cake tastes so rich it’s hard to believe there’s no fat or eggs in it. We prefer it chilled, but it can be served at room temperature, or even warm, if you can’t wait. It will keep for several days (but not in my house!), but DO NOT FREEZE. If you do, the pudding will turn very watery.

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10 Responses to “Chocolate Pudding Cake”

1. Cigale Says:

   March 17th, 2013 at 3:31 pm

   I made this cake today but the topping did not sink through the cake to the bottom, instead it stayed on the top (the same thing happened to a friend of mine). I wonder what has happened? Does anyone have an idea?
   The taste is really good though.
   Thanks in advance!
2. Carol Says:

   May 29th, 2012 at 8:09 pm

   I made this tonight with whole wheat pastry flour instead of white flour. It was fabulous. I also made a “whipped cream” out of 8 0z of tofu, 1/4 cup soy milk, 1/4 cup maple syrup, 2 tsp vanilla and 1 tsp almond flavorings. My Vita Mix whipped this up in no time. It was a very light topping and set off the pudding cake very well.
3. Charissa Says:

   December 31st, 2011 at 10:11 pm

   Phenomenal recipe! We had ours warm because it looked too good to wait to cool. I think I’ll try the coffee instead of hot water next time and see how that works out.
4. Dixter Says:

   May 28th, 2011 at 5:43 pm

   Five Stars! This is delicious. I used instant coffee in the hot water and substituted a tablespoon of molasses mixed into white sugar for the brown sugar. I also added a teaspoon of cinnamon.
   Good enough that my non-vegan 19 year old declared it yummy.
5. Yesenia Says:

   March 7th, 2011 at 4:02 pm

   Nutritional facts?
6. 2010goodjuju Says:

   February 19th, 2011 at 8:34 am

   My mom gave me a similar recipe years ago. I am going to try this one tonight! I can’t wait, as I haven’t had ANYTHING chocolate in 4 months!!!! I am new to the site. So far, I love it!
7. Rastadata Says:

   February 14th, 2011 at 2:30 pm

   I had this before but with a different recipe, I did not put the apple sauce in it. But you are right it is good and is vegan. It doesn’t last at my house either.
8. Kaitlyn Says:

   February 10th, 2011 at 7:14 pm

   Very good! I made mine with whole wheat flour and dark cocoa powder!
9. Hillie Says:

   July 26th, 2010 at 12:29 pm

   I just made this yesterday. Yum. What a great chocolate fix! I cut down on the sugar and cocoa. I like the idea of adding brewed coffee to replace the hot water. Will try that next time. Thank you for the recipe …
10. limecloud Says:

    April 2nd, 2010 at 10:15 am

    Wow I just made this cake last night and it’s awesome!! I couldn’t wait and “tested” it when it was warm- the pudding layer was more like sauce if you don’t let it cool first but it was really tasty just the same). I will be making this again (maybe try using brewed coffee in place of the hot water for a different favor- but as is it’s really really good). Thanks for the recipe!