Gooey Pumpkin Spice Latte Chocolate Pudding Cake (vegan + gluten-free)

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OMG, this pudding cake.

Pumpkin + chocolate + brewed coffee + pumpkin pie spices + almond milk = heaven in a dish!

Heaven in a gluten-free, vegan dish, that is. And it’s easily made nut-free just by swapping out the almond milk for coconut milk. Want it soy-free too? Just use soy-free chocolate chips (such as Enjoy Life brand). Oh yea, and because I used moisture-rich pumpkin, this recipe is oil-free but you’d never know it.

If you haven’t had the pleasure of enjoying a chocolate pudding cake before, let me tell you what’s so magical about it: the chocolate cake creates its own chocolate pudding sauce as it bakes! Oh heck yes. It’s like having a sous chef in your very own kitchen. Why make chocolate sauce when the cake can make it for you?

Now that you’re drooling uncontrollably, let me show you just how easy it is to make…

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Layer 3 (below) is when you might want to freak out because your cake looks like a hot mess. You will think you did something wrong, but you did everything right, my friends. It’s supposed to look like a hot mess. Don’t you wish all recipes were that easy? So dump on that hot coffee on top and marvel in the hot mess! I promise it will all work out in the end (see after photo). It’s like a magic trick.

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See? Nothing to worry about here.

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Don’t you just want to dig in with a big spoon?

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I highly recommend (no, I beg) that you serve it with your favourite vanilla ice cream (I love Coconut Bliss Vanilla Island) and toasted pecans. The hot vs. cold, gooey vs. creamy contrast is to die for. You won’t be sorry.

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4.5 from 54 reviews
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Gooey Pumpkin Spice Latte Chocolate Pudding Cake

Vegan, gluten-free, oil-free

By

Coffee, pumpkin, pumpkin pie spices, and chocolate all combined in one gooey, saucy, pudding cake. What on earth could be better? Serve with a scoop of vegan ice cream and toasted pecans to take it over the edge. Be sure to see my notes at the end of this recipe for ways you can change it up. Recipe adapted from The Oh She Glows Cookbook.

Yield
6-8 servings
Prep Time
Cook time

Ingredients:

  • 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
  • 1.5 cups rolled oats, ground into a flour (use certified gluten-free oats, if necessary)
  • 3/4 cup coconut sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup finely chopped non-dairy dark chocolate
  • 1/2-3/4 teaspoon fine grain sea salt, to taste
  • 1/2 tablespoon baking powder
  • 1/2 cup + 2 tablespoons almond milk
  • 1/2 cup + 2 tablespoons unsweetened pumpkin puree
  • 1/2 tablespoon pure vanilla extract
  • 1 tablespoon cocoa powder
  • 1/4 cup coconut sugar
  • 1 + 1/4 cup hot coffee (use decaf, if desired)
  • For serving: vegan vanilla ice cream and toasted chopped pecans

Directions:

  1. Preheat oven to 375⁰F and lightly grease an 8-inch square glass baking dish with oil.
  2. Whisk flax and water together in a small bowl and set aside for 5 minutes to gel up.
  3. 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. In a small bowl, whisk together the flax mixture, milk, pumpkin, and vanilla.
  5. Pour wet mixture onto dry ingredients and stir until thoroughly combined.
  6. Scoop the batter into the prepared glass dish and smooth out evenly with a spoon.
  7. 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. 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. Very carefully place the dish into the oven, uncovered. Bake at 375⁰F for 24-30 minutes (I baked for 25 mins., but your oven might need more or less - see my post for the visual step by step pictures) until the cake is semi-firm on the top, but bubbly and gooey around the edges (see photo in blog post). 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 it until it looks like the photo in the blog post.
  10. Let the cake cool for 10 minutes and then serve immediately with vegan vanilla ice cream and toasted pecans. 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.

Tips:

Notes: 1) You can probably swap the coconut sugar for natural cane sugar. The bake time may vary slightly since coconut sugar tends to be more dry. 2) If you aren't a coffee fan, feel free to swap it with boiling water. 3) To make this nut-free, swap the almond milk for coconut milk (or non-dairy milk of your choice) and leave out the pecan garnish. 4) To make the oat flour, add the rolled oats into a high speed blender and blend on high until a fine flour forms. You can also use 1 1/2 cups + 2 tablespoons store-bought oat flour instead.

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Wishing all my fellow Canadian readers a very happy Thanksgiving weekend! It’s hard to believe it’s already here.

If you are looking for my vegan Thanksgiving recipes, see this post.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 37 comments… read them below or add one }

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Rebecca Smith June 14, 2017
Recipe Rating:

Oh my goodness what an awesome idea I love how simple this is, granted lots of ingredients but just shove it all in and magic happens, this is going on the to-do-list!

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Mari April 25, 2017

Hello, this cake looks amazing but I can not find pumpkin purée , is chestnut purée or sweet potato purée an option to use instead of the pumpkin one? I’m still looking for some pumpkin one though…

Thanks a lot.

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Angela Liddon May 2, 2017

As an alternative to pumpkin puree, I think a homemade butternut squash puree might work best in terms of texture. I hope this helps, and would love to hear how it goes if you try that out!

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Camilla December 24, 2016

Just Made this and it was super delicious! Even though I used a mix of buckwheat and rice flour instead of oat flour and used white sugar instead, it still was a success! I am totally making this again for my birthday in a week!

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Angela Liddon December 28, 2016

I’m so pleased to hear those swaps worked out well for you, Camilla. Happy early birthday!

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Darryl Butler December 22, 2016

This is definitely a recipe I would like to include on our holiday menu. Thanks for providing helpful tips.

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Adam November 27, 2016

So, I tried this recipe, but I think accidentally using a 1/3-cup measuring cup instead of 1/4 resulted in some proportional errors (and a rather extended cooking time).

However, that being said, is there any reason–since I am not vegan–that this wouldn’t work with an actual egg, whole milk and plain old flour?

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molly cutler November 23, 2016

Is it possible to make this ahead and stick in fridge and then put in oven right before youre ready to serve?

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Angela Liddon December 14, 2016

Hi Molly, I didn’t find it reheated well to be honest – I found the sauce absorbed into the cake and it didn’t have as much chocolate sauce after.

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Megan Daley November 13, 2016

Do you by chance have the macro information for this on hand?? If not, I’ll try to figure it out. In the oven now and smells amazing!

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Angela Liddon November 14, 2016

Hey Megan, I’m sorry, I don’t! You may be able to figure it out using an online tool like nutritiondata.com or an app like MyFitnessPal? Good luck!

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Jurate October 18, 2016
Recipe Rating:

Super Duper! I’m trying this next time!
We just indulged in a gooey chocolate pudding cake (from your book) and I really enjoyed it!
I swapped the sugar for dates (covered it with boiling water to soften and then mashed it), yum! Really liked the gooeyness! So easy to make, thank you!!!

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Angela Liddon October 18, 2016

So glad the dates swap worked out well for you! I’m happy the recipe was a hit :)

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B.A.D. October 4, 2016

Would you be able to sub in a regular flour over the oat flour? Sadly my blender is not high speed enough to make oat flour.

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Kallie June 30, 2016
Recipe Rating:

I have tried this three times now. None have been what I would call success.

I’ve had the same experience as the others – cooks around the edges first and a large puddle of coffee in the middle. Had to cook it for an extra 10 or so mins – and while it was a little fudgy in the middle, the outside was dry.

Tasted beautiful each time though – and we enjoyed the flavours. And our ice cream helped to add creamy gooyness.. The kids loved it – and had it for lunch the next day each time with some “yoghurt” to keep it moist.

I’ve made the almost identical pudding in Angela’s book many many times and always successful, so there’s something about this pudding that’s more volatile. (there’s a lot more liquid in this batter than the recipe book version) So I think I’ll stick with the version I absolutely know I can depend on.

Fun to try out though. :-)

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leah May 21, 2016

Can I use all purpose flour instead of oat flour? And can I sub in cinnamon tea instead of coffee? Thanks xx

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Becky April 28, 2016
Recipe Rating:

These look divine! I’ll be in the kitchen this weekend making these :D

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Nadja March 29, 2016

Is there anything I could ude instead of the pumpkin puree? This really looks so creamy and delicious and I would love to make it, but where I live you can’t buy canned pumpkin puree and they aren’t currently in season either. Could you please help me out?

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Angela Liddon May 13, 2016

Great question, Nadja! Sorry it took me a bit to get back to you. I think you could try using a homemade butternut squash puree; it should work well in terms of texture. I hope this helps, and would love to hear how it goes if you try that out!

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Best Bake March 27, 2016
Recipe Rating:

Amazing Recipe! I really loved the procedure. It is so quick and simple. I will try it and add to my website…

Thanks for sharing…

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neh February 26, 2016

I would love to know how this would work as cupcakes, as well!

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Tamara January 3, 2016

Well, I made this, but it didn’t turn out like the picture at all. I did substitute 1/3 of the oat flour for coconut flour, and 2/3 of the sugar with Erythritol. But, what seemed to happen when I baked it was that it cooked from the edge in, toward the middle as one would expect with any cake. So what is described as gooey toward the edges, but slightly firm in the middle never occurred. It got firm around the edges and was fairly liquid in the center…and definitely not looking like the dried mud-flat appearance. I ended up baking it for about 50 minutes until it did look like a dried mud flat, but the whole cake ended up fairly dry. By the way, my oven is brand new, so I know it is functioning perfectly. Next time, I will bake the cake for 25 minutes and stop regardless of the appearance. I think that is the only way it will come out with the right texture. It does require some experimentation, so I wouldn’t recommend rushing to make this for guests until you have tried it a time or two to get the hang of it.

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Lauren November 30, 2015
Recipe Rating:

This turned out so great! Deliciously moist, light, and ohhh so chocolaty. My family polished it off in 20 minutes! I was shy 1/2 c of oats so I used some quinoa flakes which worked really well and added a bit of a nutty flavour.

Thanks Angela – your recipes, as always, are on point!

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sue November 24, 2015

Hello, I am new to your website and came across this awesome recipe when i was looking up vegan thanksgiving stuff. Cna i substitute the oat flour with regular whole wheat pastry flour? If so, would the quantities stay the same? baking time? I am absolutely horrible at cooking/baking so any help would be greatly appreciated as i REALLY need to make something in 2 days! it would be so embarrassing if this turned out bad if i substituted it and didn’t know what else to adjust…PLEASE HELP!

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Christy November 6, 2015

Looks delicious. Did I miss the calorie count somewhere???? Thanks~

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Carly October 25, 2015

Made this tonight and it was just okay. i think I may have cooked it for too long…i would recommend 24 minutes over 30…also a little unsweetened (perfect for me but not my guests)
I’m going to try again with more spices and see if its any better. The taste was great and consistency was very yummy though!

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Marianne October 16, 2015
Recipe Rating:

I have made this and it is a knock out!! I was wondering h ow it would work as cupcakes? Thank you for your creativity

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Whitney September 22, 2015

How long will this recipe keep for after it’s made? Thanks in advance!

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Annalise September 16, 2015
Recipe Rating:

I’ve never made this pumpkin version but I’ve made the original version from your cookbook several times and it’s fantastic! I just made it tonight and it’s cooling right now. I love the simplicity of the recipe and the results are delicious! :)

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Kayla August 23, 2015

Is there anyway of leaving the coffee out- just not a huge fan of coffee. Also can you taste the pumpkin in it, it sounds very unusual?

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Genevieve June 17, 2015
Recipe Rating:

I liked the flavour of this recipe, but not much else. I wish I had read the comments before trying it out, because I had the same result as many others—it ended up with a gummy texture and the coffee didn’t “dissolve” into the cake, like the picture shows. It still tasted good with ice cream, but I’m not sure I would make it again.

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Esme April 27, 2015

THIS WAS SOO GOOD!! Just made it and id say it’s the best chocolate pudding I have ever made! Thankyou!!! You are a genius!

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Eni April 13, 2015

Hey Angela,
I made this cake but after 30 min it still had lots of liquid on the top. So needed to put it back for another 15 then another 15. By the time the top looked like yours on the picture I had zero goo left. Not sure what I did wrong… Any ideas?

Thank you, Eni

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Stani April 8, 2015

Hi :)

This looks absolutely delicious :) Just one Q, how could I replace coffee? have you already tried this with smt. else? Cause I´m not coffee type but I crave to try it!!! :D

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Christie Maliyackel March 7, 2015
Recipe Rating:

Oh man… this was the first recipe I tried from this website… what a way to start. Five stars all the way. I’m now officially obsessed with this website. I can’t stop perusing all the recipes… must. stop. drooling. :)

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Caroline February 21, 2015
Recipe Rating:

It had a VERY strong coffee flavor. I love coffee, but I wish I could have tasted more of the pumpkin or spices. I had to keep it in the oven longer than I anticipated because I just wasn’t sure how firm/gooey it was supposed to be. The final product was pretty runny, but that didn’t detract from the taste! Overall, it was a decadent dessert and my first-ever vegan, gluten free recipe!

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karen February 1, 2015
Recipe Rating:

I made this but used spoonable stevia instead of the coconut sugar and it was FANTASTIC!!! Also tried it with hot chocolate instead of coffee (I’ve made it a couple times over the past few days because it literally disappears every time and is SOOO good!!) and that was wonderful as well. Such a great recipe–thank you for creating AND sharing!!

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