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chocolate pudding cake in a casserole dish with ice cream

‘Brown Butter’ Self-Saucing Chocolate Pudding Cake – No eggs, Dairy free (Vegan!)

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  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This brown butter self-saucing chocolate pudding cake is quite literally the most moist, ridiculously decadent and delicious chocolate cake you’ll ever make. It’s made entirely with just a bowl and a whisk and has pools of gooey chocolate sauce mixed soft chocolate sponge cake. Perfect for an easy dessert for a crowd!

Ingredients

Scale

Chocolate Cake:

  • 1/3 cup (78 g) vegan butter (reduced down to 1/4 cup)
  • 3/4 cup (180 g) dairy free yogurt
  • 1/2 cup (100 g) sugar

    • <li>1/2 cup (110 g) light brown sugar

  • 1/2 cup (120 mL) dairy free milk
  • 1/3 cup (33 g) Dutch-process coc

    • oa powder

  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/4 cups (150 g) all purpose flour
  • 1 cup vegan milk chocolate chips

Chocolate Topping:

  • 1 cup (200 g) light brown sugar
  • 1/4 cup (25 g) Dutch-process cocoa powder
  • 1 1/2 cups (360 mL) boiling water

Instructions

  1. Prep: </strong>Preheat the oven to 350F, and grease a 7×10″ baking pan with oil. Put 2 cups of water in a teapot to boil. 
  2. Brown the butter: </strong>Add the vegan butter to a small saucepan and heat on medium heat, stirring occasionally, until it begins to brown and bubble. It will reduce down to 1/4 cup (57 g). Set aside.
  3. While the butter is cooling: In a small bowl, whisk together the light brown sugar and the cocoa powder from the chocolate topping section (NOT the cake batter section). Set aside.
  4. Make the batter: Pour the browned vegan butter into a large bowl, along with the dairy free yogurt, sugar, light brown sugar, and dairy free milk. Whisk together until well combined, then add in the baking powder, sea salt, and finally the cocoa powder. Whisk again until completely mixed, then add in the flour, and whisk JUST until combined. Pour in the chocolate chips, and switch to a silicone spatula to fold the chocolate chips evenly throughout the batter. 
  5. Assemble: By now the water should be boiling. Pour the batter into the prepared casserole dish, and spread to the edges of the pan. Sprinkle the cocoa powder sugar mixture in an even coat on top of the batter. Then pour 1 1/2 cups (360 mL) of the boiling water on top of the cake batter evenly. 
  6. Bake: Carefully place the casserole dish into the oven to bake for 35-40 minutes, or until the top of the cake is puffy and set. Remove from the oven and let cool for 5 minutes. 
  7. Serve: Scoop vegan vanilla ice cream on top, and dig in! Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

Equipment

Notes

Gluten Free: I use King Arthur measure-for-measure for gluten-free.

Find it online: https://thebananadiaries.com/vegan-self-saucing-chocolate-pudding-cake/