Gooey Pumpkin Spice Latte Chocolate Pudding Cake

  • Yield:6 servings
  • Time:
    1 hr, 25 mins show details

From ohsheglows.com

Tags: American, baked, dessert, sweet, baked goods, kid-friendly, spongy

Ingredients

  • 1
    flax egg:, 1 tablespoon ground flax mixed with 3 tablespoons water
  • 1½ cups
    rolled oats, ground into a flour (use certified gluten-free oats, if necessary)
  • ¾ cup
    coconut sugar
  • ⅓ cup
    unsweetened cocoa powder
  • 1 teaspoon
    cinnamon
  • ½ teaspoon
    ground ginger
  • ⅛ teaspoon
    ground nutmeg
  • ⅓ cup
    non-dairy dark chocolate, finely chopped
  • ½
    fine grain sea salt, to taste
  • ½ tablespoon
    baking powder
  • ½ cup
    + 2 tablespoons almond milk
  • ½ cup
    + 2 tablespoons unsweetened pumpkin puree
  • ½ tablespoon
    pure vanilla extract
  • 1 tablespoon
    cocoa powder
  • ¼ cup
    coconut sugar
  • 1¼ cups
    hot coffee
  • vegan vanilla ice cream optional
  • toasted chopped pecans optional
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Equipment

  • Baking dish
  • Whisk
  • Bowls
  • Coffee maker

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Preparation

  1. Preheat oven to 375⁰F and lightly grease an 8-inch square glass baking dish with oil.

  2. 5 mins

    Whisk flax and water together in a small bowl and set aside for 5 minutes to gel up.

  3. 5 mins

    In a large bowl, stir together the oat flour, 3/4 cup sugar, 1/3 cup cocoa powder, cinnamon, ginger, nutmeg, chocolate, salt, and baking powder.

  4. 5 mins

    In a small bowl, whisk together the flax mixture, milk, pumpkin, and vanilla.

  5. 5 mins

    Pour wet mixture onto dry ingredients and stir until thoroughly combined.

  6. 5 mins

    Scoop the batter into the prepared glass dish and smooth out evenly with a spoon.

  7. 5 mins

    In a small bowl or mug, combine the remaining tablespoon of cocoa powder and 1/4 cup sugar. Sprinkle all of it evenly over the cake batter.

  8. 5 mins

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

  9. 40 mins

    Very carefully place the dish into the oven, uncovered. Bake at 375⁰F for 25-40 minutes until the cake is semi-firm on the top, but bubbly and gooey around the edges. It will look under-baked, but this is normal (we want it saucy!). If for whatever reason your cake is still watery after 30 minutes in the oven, keep baking.

  10. 10 mins

    Let the cake cool for 10 minutes and then serve immediately with vegan vanilla ice cream and toasted pecans.

Notes

This cake is best served warm straight out of the oven. I tried reheating leftovers in the oven the next day and the cake absorbed a lot of the sauce during the reheat. It was still good, but we preferred the cake the first day, fresh out of the oven. Leftovers are quite good served chilled, as an alternate suggestion.

Can be made nut free by using a different milk.

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