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

219 comments

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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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Gooey Pumpkin Spice Latte Chocolate Pudding Cake

Vegan, gluten-free, oil-free

By

4.5 from 53 reviews
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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
Total 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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{ 219 comments… read them below or add one }

1 Leanne October 10, 2014

Happy Thanksgiving to you, as well! This recipe looks AMAZING! Can’t wait to try it. I just made your Carob Almond Freezer Fudge last night. OMG! Who would know it is Vegan. I am restraining myself from eating the full pan (in secret, in my room, away from my kids)!

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2 Laura @ Raise Your Garden October 14, 2014

I can’t believe it’s vegan and I can’t believe it’s um, almost kind of nutritious for you? There’s nothing bad in there! Wow, amazed looking over the ingredient list.

Anyone else out there new to the pumpkin + chocolate combo? I know I am. Shouldn’t be surprised. I mean, is there anything that doesn’t taste good dipped in chocolate? I tried carrots and even they were good!!

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3 Ksenia @ At the Immigrant's Table October 10, 2014

This looks absolutely stunning. I am not one for very rich desserts, but this… This, my friend, just might have to grace our table one of these days. I love the mess factor! Any cake that looks like you’ve made it wrong is a good one in my books.

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4 Kay @ The GO Mamas October 10, 2014

This looks gorgeous..Sorry but I have to leave now, I am drooling,

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5 Charlie October 10, 2014

I made the original pudding cake from your cookbook and ti was super good! This is a great adaptation for pumpkin season!

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6 Lindsey @ SimplyLindsey October 10, 2014

This dessert looks INCREDIBLE! I bet it’s just divine with a scoop of ice cream too!

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7 Hayley C October 10, 2014

This looks amazing!! Do you think you could sub almond/coconut flour for the oat flour?

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8 Laura October 15, 2014

Hayley, if you do, you may need to add a bit more liquid. Coconut flour absorbs moisture like CRAZY, more than the oat flour will. Just a heads up!

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9 Cassie October 10, 2014

Yes! Yes. GET IN MY MOUTH!

How did you know I just opened up a can of pumpkin?

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10 Lauren October 10, 2014

Oh wow this sounds PERFECT for a rainy cold weekend. I’ll just pretend I’m celebrating Canadian Thanksgiving m’kay? Plus coffee is involved, my favorite ingredient!

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11 Angela October 10, 2014
Recipe Rating:

Wow – this looks and sounds incredible Could we sub other flours? All purpose, or all purpose gluten free? Maybe some other pastry mix flour?

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12 Lisa October 10, 2014

Totally making this but am curious about trying it with chai…

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13 Virginia October 14, 2014

That was the first thing I thought when I saw this, I don’t like coffee, but think the chai spice would be good. I might make it next weekend, I will let you all know if I do. Please let us know if you do too Lisa.

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14 Laura October 15, 2014

Oh man, I’ll bet that would be amazing!!

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15 Katrina @ Warm Vanilla Sugar October 10, 2014

This is the definition of comfort food. Looks awesome!

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16 Jessica October 10, 2014

Whoa, awesome! I was going to stock up on pumpkins this week for roasting and now I may have to grab a few extras. Can’t wait to blow my husband’s mind with yet another one of your recipes. :)

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17 Jennifer October 10, 2014

Could you use hot chocolate instead if you don’t drink coffee?

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18 Angela (Oh She Glows) October 10, 2014

omg that is a wonderful idea!! I am not positive, but I would think it would work just fine? Let me know if you try it out!

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19 Lana October 10, 2014

This looks AMAZING! Thank you for making Fall comfort food that I can make with my two year old and feel good about feeding him!

Also, your use of coconut sugar has been life changing for me! I found out yesterday that Target sells it and that is a game changer. No more trips to multiple stores! So excited to make these tonight!

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20 Sam @ PancakeWarriors October 10, 2014

Whoa this is awesome!! I just want to eat this for breakfast lunch and dinner one day. Yes with icecrram. And pecans and a big cup of hot coffee. Mmmmm thanks for sharing!!

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21 Jeary October 10, 2014

I have a bit of trouble concerning the flax egg — can I substitute it with the chia alternative or do they have essentially different properties?

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22 Linda @ The Fitty October 10, 2014

Omg! Cake on top and soft pudding on bottom…

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23 Laura @SheEatsWell October 10, 2014

Stooooop it. Drooling. Thanks for the easy ‘hot mess’ recipe!

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24 Marissa October 10, 2014

This cake looks so delicious! Can’t wait to make it myself.. Yum!
xoxo

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25 Sarah October 10, 2014

all your recipes turn out great, but please do a non-chocolatey pumpkin recipe. I like pumpkin with my pumpkin, not chocolate. There are too many chocolate recipes in this world!

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26 Amanda October 10, 2014

I have your raw pumpkin pie in baked crust in the freezer as i type, going to marvel in the glory of it tomorrow, I am excited! I tasted (many times!) the filling and I am excited to try it tomorrow all cold and wonderful!

This looks yum, I was reading the recipe in the cookbook and felt confused as to what it was supposed to look like, now I know and will make it for sure!

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27 Carrie (This Fit Chick) October 10, 2014

SOO GOOEY! I love this!

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28 Jessica DeMarra October 10, 2014

Wowser this looks BOMB! Pumpkin spice and chocolate? You are speaking my language! Happy Thanksgiving!

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29 Ivana Spencer October 10, 2014

Num num.. I’m ready for this lol

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30 suzanne October 10, 2014

Angela
Oh my goodness – this looks AMAZING! I want some now!

I am wondering though what I could use in place of the coffee as I detest anything with any hint of coffee in it! The chocolate and pumpkin though – WOW!

Any ideas?

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31 Stephanie October 10, 2014

Try double-strength chai tea or black tea (unsweetened, not from concentrate).

Once the kids convinced me to try Angela’s original pudding cake (from the cookbook) with hot chocolate. It turned out, but was so friggin rich and chocolatey that everyone was holding their tummies afterward and we ended up discarding the leftovers after they sat in the fridge forever.

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32 Suzanne October 13, 2014

Thanks so much Stephanie – that sounds like a great alternative! …and good to know about the hot chocolate – must have been chocolatey if the kids even thought so!

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33 suzanne October 10, 2014

Sorry – just read your notes – i will try the water – thanks!

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34 Katie @ Produce On Parade October 10, 2014

Wow! This is unbelievable! I can’t believe how easy to make. I love gooey desserts, they are the best and I’ll definitely have to try this out!!

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35 Taylor Kormann October 10, 2014

Thanks for sharing, this recipe is going to be included on this years thanksgiving dessert menu.

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36 Stacy October 10, 2014

A-MA-ZING!!!! My husband has been begging me to make the pudding cake from your book over and over ever since the first time I made it. You just made his day (and mine!)

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37 Alyssa October 10, 2014

Could you sub almond flour for the oat flour?

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38 Medha October 10, 2014

STOP. I can’t breathe. I’m so excited about this! How can this even be vegan, you’re making my pudding cake dreams come true! Making this TONIGHT.

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39 Stephanie October 10, 2014

Oh. Oh my. Oh my goodness. Wow. I wish I did not have all the ingredients for this because it looks absolutely irresistible.
Every year I diet before the holidays. That way when I gain ten pounds, I’m back to my normal weight. Not this year. This year I am going to be eating this cake until all the buttons burst off my pants. : )
Happy Thanksgiving!

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40 Catherine @ foodiecology October 10, 2014

I’m not lying when I say I could demolish that entire baking dish myself (over the course of a couple days)! I’ve never made a chocolate pudding cake, but I might have to change that immediately. This looks amazing!

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41 Alex @ True Femme October 10, 2014

This looks heavenly! I can’t wait to try it!

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42 Charlotte Sophia Roberts October 10, 2014
43 Michelle @ Vitamin Sunshine October 10, 2014
Recipe Rating:

That looks incredible! I have never made a pudding cake, but looks like a great dinner party option. Somehow you managed to get that mess to look stunning in the little bowls!

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44 Averie @ Averie Cooks October 10, 2014

This is a literal hot mess, a beautiful one!!! at that!! Pinned :) I could use half the pan right now!

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45 Karen Hovie October 10, 2014

Let me get this right…pumpkin, coffee, AND chocolate? Together? I know what’s on my “to do ” list this weekend! I can’t wait!! Do I need to share this with anyone or can I eat it all by myself?

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46 Meg October 10, 2014

When do we add the 1/3 cup dark chocolate chips?

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47 kirsty November 20, 2014

Step 3

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48 cathy November 22, 2014

I have the same question–I reviewed the recipes a few times and can’t find where the chocolate chips go in?

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49 Angela (Oh She Glows) November 24, 2014

step 3 :)

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50 cathy November 24, 2014

ah!! thank you. I read it three times and missed that for some reason. now I can make this for thanksgiving!

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51 Ceara @ Ceara's Kitchen October 11, 2014

OH MY WORD! This goeey pumpkin spice latte chocolate pudding cake looks amaaazinngg!! I might have to make this along with pumpkin pie on Thanksgiving now ;) Have a wonderful and festive Thanksgiving weekend Angela!! I’m bringing Thanksgiving to Belgium a weekend late and celebrating it for the first time with my in laws!!

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52 Millie l Add A Little October 11, 2014

This looks ridiculousy good! Like omg so gooey and warm and perfect for the cold weather!

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53 Teffy October 11, 2014

OMG that looks insanely delicious!
I love a gooey dessert, especially topped with some dairy free ice cream! Too good to be true (but it is!!)

{Teffy’s Perks} X

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54 Johanna October 11, 2014

Wow this looks soo good! Do you think this could be heated twice without becoming to dry or so? I have to get me some of that vanilla ice cream, sadly in Belgium it’s hard to find good tasting vegan ice cream…

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55 sherri October 11, 2014
Recipe Rating:

Too bad I didn’t see this a day or two ago…I would have SO made this for Thanksgiving! Yah, I know….we’re celebrating today (Saturday) with a brunch this year. What I made looks so boring now LOL! Pumpkin cheesecake and pumpkin pie…This too me would be incredibly good…Oh my

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56 Britta October 11, 2014
Recipe Rating:

Wow! YUM! What an amazing fall recipe! This is going to be my recipe of the day! Just made our special vegan Pumpkin Pancakes, my daughter loves EVERYTHING with pumpkin, so your Pudding Cake is next Angela!
Thanks for sharing!

Britta

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57 jenna @ just j.faye October 11, 2014

This looks absolutely amazing! So simple and delicious – I love it!

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58 Lisa October 11, 2014

Truly amazed how you’ve been able to post new recipes with a beautiful new baby! This looks delish, can’t wait to try it out this weekend!!

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59 Marleigh Sonken October 11, 2014

I am allergic to oats, anything I could add instead of oat flour?

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60 Rebecca Cengiz-Robbs October 11, 2014
Recipe Rating:

I made this last night and it exceeded my expectations! It is gooey, rich, and flavorful. The coffee flavor is subtle. I couldn’t taste the pumpkin, but my friend could. I would have liked a more pumpkin-y flavor. But I’m not complaining! I made homemade vegan vanilla ice cream from The Spunky Coconut. Ice cream is a must. It was an emotional dessert. Thanks for another fantastic recipe!!

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61 Louise October 11, 2014

ohmygod this looks awesome.
Could you substitute butternut squash or sweet potato for the pumpkin?
It’s tricky to get pureed pumpkin in the uk and I’ve had very little success making my own!

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62 Angela (Oh She Glows) October 11, 2014

Hi Louise, I can’t see why not! Let me know how it goes if you try it out.

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63 Amy October 11, 2014

So decadent looking, especially with the ice cream. If I hadn’t made a dessert for our Thanksgiving dinner already I would be scrambling to find the ingredients for this! A couple of simple subs and I could make this allergy free for my family. Will have to try it soon!

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64 The Blonde Chef October 11, 2014

Woah! Those last two photos are insane! I want/NEED to make this ASAP! Awesome recipe Angela!

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65 pilla October 11, 2014

OMG! Looks like baking heaven!

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66 Karen October 11, 2014
Recipe Rating:

This dessert is so awesome! Angela indicates that it cannot be reheated if there are leftovers. I am a single chickie and tried it the next day eating it cold. Still very awesome. Thought I would pass that along. :-)

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67 Angela (Oh She Glows) October 12, 2014

Thanks for your feedback! I had some cold too and it was good! The only thing I found with reheating is that the chocolate sauce absorbed into the cake and it wasnt as saucy. Not a huge deal, but just worth noting :)

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68 Lise October 11, 2014

Hi Angela, do you think I could make this ahead of time and just warm it up before serving? Trying to coordinate all the Thanksgiving dishes… Thanks! Love your blog and your book! Have a wonderful Thanksgiving!

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69 Angela (Oh She Glows) October 12, 2014

Hi Lise, 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 reheating in the oven for 10 mins. Sorry about that! Happy Thanksgiving to you :)

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70 The Vegan Cookie Fairy October 11, 2014

OMG. You are a GENIUS!! All my favourite things in one dessert, this is wonderful!! I once saw Nigella Lawson do the same trick with the hot water in one of her cooking shows and it looks, as you say, like a hot mess, but the results are just amazing. Must try this next time I have girlfriends over :)

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71 Lee @ Modern Granola October 11, 2014

Oh yes. This looks amazing. Will definitely make.

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72 Annaliese October 11, 2014

Wow! This looks amazing…like, really amazing. I’ve always wanted to try a cake/pudding that is baked with liquid on the top-I have watched Nigella do this, and it just seems so scary to dump all that liquid on top…and pop it in the oven, and wait for the magic to happen! :)

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73 Becky October 11, 2014

I just put this in the oven. Planning on bringing it to a party tonight. However, I am a bit concerned because the cake batter part tasted rather salty. And 3/4 teaspoon is a lot of salt for a dessert, but I decided to trust you. I did add a little extra sugar to the middle layer though, because of how the batter tasted. We’ll see how it comes out! Thanks for the recipe!

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74 Angela (Oh She Glows) October 12, 2014

Hey Becky, Glad you tried it out! :) Did you use fine grain sea salt? If so, that’s what I used. Regular table salts are much more salty so I wouldnt recommend using a regular one in my recipes. of course individual preferences will vary and if it’s too salty for you, I apologize. I have edited the recipe to say 1/2-3/4 tsp, to taste so people can adapt it to their needs. Anyway, I hope it turned out for you!

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75 Hannah October 11, 2014
Recipe Rating:

This was SO good combined with vegan vanilla ice cream! My boyfriend and I polished off half of it in one night … Oops! I think I probably could have taken it out of the oven a little sooner (maybe 22mins) as it was a bit drier than I would have liked – may be because I have a fan assisted oven. Thanks for the recipe, I will be making the chocolate one from your book next!

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76 melissa October 11, 2014

It’s in the oven now :) and smells delicious! Thank u for sharing!

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77 Megan October 11, 2014
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My husband just made this and it was so wonderful! There are a lot of steps to the process, but it is all well worth it.

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78 Chelsea @ Chelsea's Healthy Kitchen October 12, 2014

Darn I wish I’d seen this recipe before I went and baked apple spice cupcakes for my boyfriend’s Thanksgiving dinner tonight. Guess I’ll just have to make this recipe sometime next week all for me. ;)

Happy Thanksgiving!

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79 Stephanie October 12, 2014

I’ve already made your pudding cake from the book maybe 10 times and I cannot wait to try this one!

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80 Gem October 12, 2014
Recipe Rating:

Love this, made it tonight…swoon!
Just wondering if you have tried to make this in individual portions using ramekins? We had to give away half this portion to the in laws…boo hoo! Just couldn’t wedge any more in to our greedy tums, although it’s nice to share the chocolatey love !!!
Love your site, looking forward to trying more of your recipes, but this and your veggie burgers are at the top of my list :-)
Congrats on your new arrival!

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81 Marleigh Sonken October 12, 2014

Dying to try this but need to know if there is anything to substitute oat floor for? Would almond flour work? I am allergic to oats. Thanks!

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82 Samantha Giroux October 12, 2014

OMG *.* I will try this thing, it looks very delicious! Is it healty? My grand mother are diabetic and watch her weight… But I want to give it this gorgeous cake! What do you think about it?

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83 Špela October 12, 2014

Hi! I’m sorry, I’m a bit new here and have never baked with a pumpkin – how do I make a pumpkin pureee – do I mash it raw or do I have to cook it first? If yes, for how long?

Thanks for sharing the recipe, it looks crazy, but I can’t wait to try it. And congrats on your beautiful baby!!!

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84 Angela (Oh She Glows) October 15, 2014
85 Lily October 12, 2014

OMG. I need to make this. It’s beautiful.

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86 Michele October 12, 2014
Recipe Rating:

Made this immediately after I saw it! The ingredients were so easy that even I in my house of volunteers had all the ingredients needed. I didn’t have chocolate so I made my own by combining cocoa powder and coconut oil with a tad bit of sugar. In the end I wished for more pumpkin flavor, but would it hurt the consistency of the cake to up the puree content? I wasn’t sure how the cake would turn out because the batter didn’t taste or smell very good, but it was so amazing everyone took a bite and immediately came up for a high five. Thanks so much for making this Sunday’s Cake so memorable. I love celebrating sweets as long as they are high quality and absolutely worth every bite.

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87 Kim October 12, 2014

This looks amazing!!! Brownie Pudding Cake was my favorite recipe growing up, and I can’t believe you were able to make a healthier version! :D
Can you substitute erithrytol or stevia for the coconut sugar possibly?

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88 Juli October 13, 2014

This is just madness! Thank you so much for this recipe, Angela :)

Have a great week!

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89 Meagan October 13, 2014

How is this without the coffee? I can’t stand the taste of coffee, and it really tastes sour whenever it’s in something.

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90 Anna October 13, 2014

She does note you can use boiling water instead. I’ve made her pudding cake recipe from her cookbook with boiling water and it tasted great!

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91 Vicki Montague October 13, 2014

Oh wowzers! This looks like ‘chocolate saucy pud’ that my granny always made and that is a firm favourite in this house. However, I love the idea of adding the spices etc. Fantastic ;)

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92 Michele @ Two Raspberries October 13, 2014

oh my gosh are you serious with these!!! I think my mouth is watering, this looks wayyy too good! totally making this chocolaty good-ness ;-)

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93 Ashley October 13, 2014

Ange! This looks insane! I have never had anything like this. Definitely will be making this soooon.

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94 Becka October 13, 2014

This was amazing!!! Did not last long between me and my husband. Your carob freezer fudge is still our #1 ‘must always have on hand in the freezer or we all fall apart’ dessert!

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95 Chantelle October 13, 2014

I made this for Thanksgiving dinner and it was a huge hit. Sooooo yummy! Thanks!

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96 Moose October 13, 2014
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There are no words!!! This is perfection in a pan. I don’t want to eat anything else ever again!

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97 Alyssa October 13, 2014

Oh wow… I haven’t spent much time in the kitchen the past few months aside from making my staples, but I may have to put aside some time just to make this. Looks simple and delicious! Thanks for sharing!

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98 Rachel October 13, 2014
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Angela, you are an absolute genius!!
This recipe is so fantastic I’m in awe; can’t wait to try it out!
Happy Thanksgiving to you! :)

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99 adrian October 14, 2014
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My gf made this for me. So good! Also perfect for halloween dinner.

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100 Jill October 14, 2014

This looks so delicious! I haven’t tried a pudding cake (except maybe those cakes that I accidentally didn’t cook through!), and this looks amazingly gooey and yum!

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101 Verhanika October 14, 2014

I made this yesterday, but I don’t think I ground the oats fine enough or I let it cook for too long. It tasted like chocolate oatmeal more than anything and I didn’t get the gooey-ness. Next time I think I’ll make my oat flour in a food processor over my little Ninja chopper.

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102 Stephanie @ Whole Health Dork October 14, 2014

OMG this sounds (and looks) so yummy! Can’t wait to try it!!! Thank you for sharing!

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103 Kristina @Run Long, Live Well October 15, 2014

This looks absolutely amazing. I am going to have to try this asap!

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104 Carissa October 15, 2014

This does look amazing, but has anyone else actually MADE it? Everyone talks about how great it looks and how it must taste yummy, but I usually look to comments to get a sense of if people Actually did enjoy the dish before making it myself. Nevertheless, I am making it now.

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105 Angela (Oh She Glows) October 15, 2014

Hi Carissa,
Yes some readers have made it – look at the end of the comments page (where you see the yellow star ratings) for the reviews. Also, the star rating out of 5 is on the recipe itself. Hope this helps!

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106 Kristina @Run Long, Live Well October 15, 2014

This looks so good!

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107 Aya @ Healthy Appetite October 15, 2014

A friend of mine just went to Sweden and apparently chocolate mud cake is well known there so she bought a cake for us to try. It was so ooey and gooey and delicious. This looks like it would be a similar consistency, except there’s also the addition of pumpkin (even better!)

Thanks for the recipe!

-Aya
http://healthy-appetite.blogspot.de/

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108 Laura October 15, 2014
Recipe Rating:

OH MY GOSH THIS IS SOSOSOSOSOOO GOOD!!! My husband and I just whipped this up together, served with some lactose/sugar-free ice cream I found at the nearest grocery store. (Not ideal–would have loved some Luna & Larry’s–but in a pinch, it did the trick.) Did serve it with toasted pecans. One of our favorite desserts in recent memory!!! We both appreciated that it wasn’t overwhelmingly sweet. Thank you so much, Angela!

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109 Sherrah October 15, 2014

wow! yummy! I love chocolate too. A breathtaking food you have. Thank you for posting this, hoping that you post again some recipe’s here. have a nice day ahead..

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110 Laura October 16, 2014

Next day update: Not only did we love the leftovers, we rationalized that since this includes oats, “egg,” pumpkin, “milk,” and coffee, it would work perfectly well for BREAKFAST! :D Heated up a few servings quickly in the microwave (I know…I know…), added a few slices of fresh apples, and ta da! A decadent, could-be-much-worse-for-us breakfast!!

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111 Andria October 16, 2014
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I made this recipe last weekend with a friend who was visiting. When I told her it wouldn’t re-heat well, her response was “Oh, darn. I guess we’ll have to eat the whole thing.” We almost did.

Next time, I think I’ll cut back on the ginger and maybe use some other spices. Sometimes it tasted a little more like gingerbread than pumpkin spice to me. Just a personal preference, it is still very good. And although the “pudding” did get soaked up by the cake overnight, it was still good reheated with some vanilla ice cream. I definitely think I’ll have to make this for my family over the holidays.

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112 Camillia October 16, 2014

I thought you were on maternity leave! HAHA I’ll probably be trying this tonight! :)

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113 Karen October 16, 2014

I am so excited to try this recipe! Even more exciting is that I have all the ingredients on hand already. The photos look stunning and make me want to go make this right now.

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114 Kirsten October 16, 2014

I’m planning to make this for a family get together this weekend. I was just wondering if the recipe could be doubled or tripled and made in a larger dish? There will be about 15 of us. If it can, would the cooking time change? Thanks! Can’t wait to try it!

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115 Angela (Oh She Glows) October 21, 2014

Hi Kirsten, Ohhh good question! Im sorry I don’t know. Sometimes doubling or tripling baking recipes can be tricky and it really depends on the recipe. Be careful about doubling the salt too (I find sometimes the salt doesn’t need to be doubled in these recipes). I would imagine if you did double it, the baking time would probably increase since the dish size would be larger and there’s more to bake. Let me know if you try anything!

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116 Suzanne Holt October 16, 2014

Love that this is gluten free! Pinned!

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117 genevieve @ gratitude & greens October 17, 2014

This is such a dreamy dessert. I was going to go to the gym but now all I want is a bowl of this pudding cake…

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118 Stephanie October 17, 2014

When I made this I had somehow run low on oats (how does that even happen?!) and subbed 1/2 cup sweet sorghum flour. The sorghum made the dough super dry but also somehow kept it from absorbing the coffee, so I cooked it for 45 minutes. Then when it cooled down, the cake sucked the moisture right up and was super dry. It still tasted very good, but was sort of…dense and chewy, but in an almost-unpleasant way. A bit of hot almond milk poured on top made it more palatable (kids are geniuses). The moral of the story? Do not put sorghum in this!
I will make this again, the correct way and comment again, just wanted to let people know not to sub w/sorghum based flours.

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119 Jordan @ The Balanced Blonde October 17, 2014

Are you for real!?!? SO yummy!!!

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120 Nora October 17, 2014

Delish! Made this today and it’s really good. I’m in grad school now and living with less equipment I had at my mom’s place, like a VitaMix. But, I used a regular blender to grind the oats into flour and it worked. Mine wasn’t as runny, goopy as yours. I baked it at 25 min. though. Regardless, it’s goood!!

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121 Matea October 18, 2014

This looks soo delicious! And it’s vegan? Whoah!

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122 Lois October 18, 2014

Cannot wait to try this!

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123 Marleigh Sonken October 19, 2014

Just made this and added the 1 cup plus 1/4 cup hot coffee at the end and when I took it out of the oven the coffee was still on top and didn’t absorb? Please help! I really want this to work and can’t figure out what could have gone wrong? I poured the coffee out and just ate the pudding which was still good, but didn’t have the gooey fudge the coffee makes. Help, thanks!

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124 Meg October 26, 2014

I had the same problem, took it out after 28 minutes and there’s plenty of coffee still sitting on the top. I used raw cacao instead of cocoa and a chicken egg instead of flax, not sure if those swaps could have caused problems?

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125 Jena October 20, 2014
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I used came sugar and it did take longer like Angela thought in her comments after the recipe. I think it took 35-40 minutes but I’m not sure because I literally sat on the floor and watched it bubble! Ha!

PS congrats on your beautiful baby girl! Loved reading your birth story. :)

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126 Xaviera October 20, 2014
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tried this recipe with coffee, and it was so tasty! it made it feel like tiramisu meets pumpkin meets cinnamon. another recipe from this website that has given my family something to talk about. Thanks !

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127 Carrie October 20, 2014

OMG. I think this recipe might be a life changer for me. I feel like I never eat cake since going gluten-free and the combo of flavors here is EVERYTHING I am craving in one dessert. I’ve been so immersed with pumpkin soap making lately that I’m ready to eat the next batch. I have everything I need to make this–so excited! :) I’m not sharing this one, either. Ha!

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128 Melissa October 21, 2014

Hey Angela! I’m hoping to make this for a somewhat large group. I see it’s supposed to serve 6-8 people, but I’m contemplating whether I could multiply the recipe by 1.5 to make it a little bigger. If I were to do that, what do you recommend in terms of how big of a dish to use? And how to modify the baking time?

Thanks!

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129 Lana October 22, 2014
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Made it, loved it! I took it to a small group gathering and none came home. After a stressful day, I think I will be making this again just for myself tonight. :-)

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130 amanda November 17, 2014

how long did it sit before you served it. I want to make this, but I won’t be able to serve it right away

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131 AJ @ NutriFitMama October 23, 2014

This looks absolutely to die for delicious! Even my kids are sitting with me drooling over this. I think we will try it out this weekend..you know, to make sure we get the recipe perfected in time for the holidays.. ;)

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132 Sophie October 23, 2014
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Okay Angela, I need to post a comment to tell you.

I made this pudding cake tonight (half recipe since my roommate and I are the only ones here…) and I about wet myself when I took the first bite. I was actually running late to my astronomy lab, so I took a serving to go in a little mug. I think the only reason I did not eat most of the batch right then and there was because I was out of the house when I actually ate it. Mmmmmmmmmm…

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133 Dulcie @ Foodie Fiasco October 24, 2014

“Hallelujah!” is playing in my head at the moment as I stare at this beautiful creation of a cake. Holy moly me oh my I need this in my belly ASAP, please and thank you. You are an angel, Angela! It was love at first sight with the title, then I saw the picture, and then I looked at the ingredients-oh my goodness. I am going to make this dessert, and I am so very excited. This sounds like the perfect after-dinner sweet for an autumn get together! Thanks for sharing:-)

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134 Lois October 24, 2014
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This was fantastic!!! I served it with some lightly sweetened coconut cream.

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135 Larice October 24, 2014
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This was amazing! I ran out of oats, so I subbed in sorghum flour, and it came out great. In the morning I poured some of my pumpkin spice tea over it before reheating, and it was moist and delicous. Talk about an awesome breakfast!

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136 Ida October 25, 2014

Maybe a dumb question, but I was wondering how you make the pumpkin puree? Or do you buy it?
It looks AMAZING!! I can’t wait to make it :)

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137 Izabela October 25, 2014

When substituting cacao for cocoa should the amount of it change???
Is the nut milk just the personal choice or is dairy milk just not good for this recipe???

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138 Angela (Oh She Glows) October 25, 2014

Hi Izabela,

Usually it is a 1 for 1 swap. As for the milk, you can use whatever you prefer.

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139 Samantha October 25, 2014

Exactly how much coffee is to be used? I baked this this evening and unfortunately my pie did not solidify on top :( I followed the recipe to a Tee. It’s still so watery on top and cooked in the corners. Suggestions?

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140 Angela (Oh She Glows) October 27, 2014

Hi Samantha,

How long did it cook for? It sounds like maybe your oven temperature is off and it needed to be cooked longer. The recipe is correct as written.

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141 Jenni October 26, 2014

Oh this looks so delicious I was thinking of having for a birthday treat BUT I can’t have oats. Would some other, gluten free flour work? Eg buckwheat, coconut or chickpea/beban?

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142 Deonne October 27, 2014

It is very exciting you are making teas now!

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143 Joanne October 27, 2014
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This was divine and found it re-heated fine if you pour some steamed milk (almond) over it first

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144 Em October 29, 2014

This sounds delectable!!

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145 Amy Herden October 29, 2014

Hi Angela! I see that this does not reheat very well. I would absolutely love to make this for my sisters birthday this weekend but it would need to be made 3 hours in advance as we will have I travel to her town. Do you think it could work if I made it right before we left and just let it sit in the car? Lol. I was wondering if it would be better to make something else a bit more portable but t looks so dang good I just can’t imagine making something else. I have my heart set on it!

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146 Angela (Oh She Glows) October 30, 2014

Hi Amy, It’s definitely the best when made and served immediately – as it sits the gooey pudding soaks into the cake and it’s not as much of a “pudding + cake” when serving. I would probably opt for something else just in case? 3 hours is quite a bit of time for it to sit.

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147 Julia Wojcik October 29, 2014
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Made it this afternoon- insane!! The only thing is I didn’t pour enough coffee and ended up with little goo. But still- insane! Will be making it for Thanksgiving. I’ve been a vegan for the past 20 years,-my mother started us all as vegetarians. Now, my own daughter Maya, 4, a super vegan hooligan is lucky enough to taste so many of your recipes – I’m loving the book!! She’ll be having the pumpkin cake for her Halloween party at school!

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148 Amy October 30, 2014

Does anyone know.. I’m a little confused, if you grind up the oats into flour, you have less than 1.5 cups of flour. So do you want 1.5 cups of the oat flour or 1.5 cups of the oats and then grind into flour? Any help would be appreciated!

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149 Angela (Oh She Glows) November 7, 2014

Hi Amy, you are to use 1.5 cups rolled oats and then transfer the oats into a high speed blender and blend until a fine flour forms. Hope this helps!

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150 Amy November 28, 2014

In your notes section you state you can use 1 1/2 + 2 TBSP of store bought Oat Flour. Wouldn’t this be more than grinding the oats yourself? I made this recipe tonight and couldn’t figure out when to take it out of the oven. You stated if it was super watery to keep cooking it – but it never stopped being watery – then got super rubbery. Really disappointing as I had to throw the whole thing away and it’s so much $ worth of great ingredients :(. I also let it sit for about 2 hours before consuming and realize that’s is a big problem.

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151 Kay October 31, 2014

sorry if this question has been asked already but is there any way to make this grain free (something to replace the oat flour with?)?

Thanks so much!!!

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152 Kristen Richards November 1, 2014

This looks absolutely fantastic. I have a nice flavored coffee right now that I think would be perfect for this. Im very excited.

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153 Ebele November 1, 2014
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A-MAZING dessert this was!!! My sister and I just got finished making (and devouring lol) it. Neither of us are really bakers or coffee drinkers but it looked too good not to try. We followed the recipe almost to a “T” (we put just a cup of coffee instead) and the end result was just blissful :) We paired it with some bourbon vanilla ice cream and I swear I died briefly and went to heaven!

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154 Katie November 1, 2014
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So my friend and I baked this tonight (we tagged you on Instagram), and we kinda messed up. We forgot to put the chocolate in the cake, so we put it on top at the last minute. It makes the liquidy pudding SOOOO good.

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155 tamara November 2, 2014

what would you substitute the sugar with? I can’t have sugar? For the chocolate pumpkin cake.

thanks

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156 Laura-Lee November 2, 2014
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My 10 year old daughter and I made the coffee-free version and it was über delicious! My husband hates pumpkin and he even liked it. Two thumbs up :-)

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157 Laura November 3, 2014

Mmmmmmm! Just made this over the weekend for a Halloween treat and it was delicious! Thanks:)

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158 William-Bernard Reid-Varley November 6, 2014

I have instant espresso but not regular coffee–can espresso be substituted for the coffee and what would the ratio be?

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159 Chad D November 12, 2014
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Just made this tonight. Delicious! Very easy to make too.

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160 Laura O November 12, 2014
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I made this last night for my birthday celebration with friends and it was a hit!

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161 Catherine November 12, 2014
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There’s an almost exact recipe (save the pumpkin) in my mother’s old favorite coobook. She used to make this pudding when I was a kid and it was a family classic ! I made your recipe, with pumpkin, to remind my family of these moments.

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162 Daniella November 14, 2014

This looks so gorgeous!!! I am too sensitive to caffeine-even decaff. What can I substitute in its place?
Thank you for all the beautiful and inspiring recipes.

Daniella

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163 Mary V November 14, 2014
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I have an abundance of fresh home-processed pumpkin so I had to try this. I doubled the recipe and used a 9×13 pan. I followed the recipe to the letter. EXCELLENT results. Personally I liked it cold the next day even better. Thanks for posting this!

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164 Shannon R. November 19, 2014

I currently have reduced sugar vanilla almond milk, does this matter? Or should a use a specific one?

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165 Angela (Oh She Glows) November 19, 2014

Any almond milk will do :)

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166 Angelica November 19, 2014

I’m adding this to my Thanksgiving menu this year, thank you!

Do you think I can use coconut flour instead of the oat flour? Just curious because I have it on hand. Thanks!

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167 Lauren November 20, 2014

Thought you’d like to know I made this last night for my husband’s work event today and they devoured it. This was apparently the star of the feast :)

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168 Christina November 21, 2014

I’m so glad I came across your page! I want to make this for my daughter and her friend at Thanksgiving. I will not be at my house so without making the whole dish ahead of time…I want it right out of the oven! Can I do steps 1 -7 and let it sit for a few hours before I do 8?

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169 Rosemary November 24, 2014
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Amazing as always, Angela! I was lazy and just used hot water instead of coffee and it turned out really nice, with subtle sweetness and spice + ooey gooey chocolate saucy goodness. The Vanilla Island Bliss and toasted pecans truly round out the experience into something divine in terms of flavors and textures. My husband practically inhaled his portion while I am slowly savoring mine, haha! Thank you so much for sharing this delicious gem of a recipe. I’ll definitely be trying it with coffee as well in the future! :)

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170 Shanon November 25, 2014

So excited about this recipe! My question is regarding the oat flour- is there a next best thing I could use? (I don’t need it to be gluten free)

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171 Nikki November 25, 2014

Anyone try this with Rice Milk? One kid with nut allergy, one kid with Dairy allergy. Fun huh?:)

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172 Anna November 26, 2014

I failed. This did not come out for me at all. I’ve made the pudding cake in your book and it has come out awesome each time. I have no idea what went wrong. :-) As for your book I’ve cooked/baked about 80% of the recipes in it and the only one I had trouble with there was with the Chia donuts.

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173 Kimberly November 30, 2014
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I made this verbatim and my is not gooey. Its thick. Why?

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174 Mandy December 1, 2014
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I made this for our Thanksgiving dessert and it was such a hit! It was awesome. Thank you.

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175 Michelle December 2, 2014
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I made this twice and both times it came out thick, heavy, and gummy. There was no gooey at all. I thought the first time was a fluke, as can sometimes happen. I followed the recipe word for word. I tried it again with the same end result.

I’m not new to vegan baking at all. Anyone else have this problem?

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176 Saskia December 6, 2014
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This is amazing, simple, rich, chocolate, it has everything!!!

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177 Margarida December 9, 2014

Hi I would love to try this recipe as well as the recipe that you have on your book chocolate fudge pudding cake, can I replace the oat flour, in both recipes with either rice flour or rice flour and almond flour? Many thanks. Margarida

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178 Kayla Charchun December 9, 2014

This looks absolutely perfect. I am a coffee fiend and wanted to learn more ways to put it in food. I am very excited to try it.

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179 Kate December 11, 2014
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Just made this for a family dinner! My 94 year old grandma, who has trouble even remembering the word “vegan”, LOVED this cake! She asked for the recipe! Thanks so much for making dishes that are so accessible to people of all diets and ages!

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180 Kris December 14, 2014
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I made this as directed and it seemed like the batter was too thick. The coffee remained on top of the cake and never developed into a pudding cake. Any help?

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181 Kris December 19, 2014

Thought I would LOVE this recipe – looks so great! However, I made it and the espresso on top never sank into the cake mixture. I finally poked holes mid-bake, but I never got a pudding cake. Suggestions??

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182 Jennifer December 20, 2014
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I made this last night and it was really good, but like some, mine didn’t come out ooey gooey like a pudding cake. It was more like a super moist cake. Part of my issue could be that I used spelt flour, which is all I had on hand, so I’ll use oat flour next time. I had to bake it for 37 minutes to get the semi-firm top, which in turn I guess baked the rest of it too much? I don’t know, but regardless, it was delicious, and my kids loved it too! I’ll just have to keep trying! ;-)

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183 Domonique December 23, 2014

Is the pumpkin purée meant to be quite liquidy as opposed to a pumpkin pie filling texture?

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184 alecia December 26, 2014
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Tried this for Christmas dessert, and I’m sorry to say it was not a hit. The texture was not what I was expecting, it tasted like wet, chocolatey oatmeal (the “gooey”?). I didn’t get much of the pumpkin, spice, or latte flavors… and I was expecting it to be more cake-like on top. I love the website and most of your recipes Angela, but this one was a disappointment for me. Still a big fan, and love your cookbook!

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185 Melodie January 2, 2015
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This was good, but I overcooked it a bit, and I felt it tasted too much of the oatmeal flour. Next time I may try barley flour and maybe add more pumpkin and spices. It’s okay, but not what I expected….

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186 Caitlin January 10, 2015

This cake looked so good, I couldn’t wait to try it. Mine turned out to be a bust! After 25 minutes of baking it was a little swampy. I put it back in for 5 and it still didn’t look like Angela’s pictures. The cake was dry inside :( Any ideas why this happened? Thanks!

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187 Niki January 12, 2015
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Ok, so my hubs just freaked out on this one!! (we had OhSheGlows food night – this and the taco wraps). He usually inhales food, but he savored every. single. bite! This will become a regular dessert in our house!

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188 Roxanne January 12, 2015

I normally love so many of the recipes on here but this one I just wasn’t a fan of. I’m afraid I can’t really say what it was. Although it was chocolatey it just didn’t feel indulgent enough when I ate it. Maybe the coffee pumpkin combo threw me off, though both are very subtle flavours. Anyway, it seems to be popular so probably just my taste buds.

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189 Jennifer January 26, 2015
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I just made this and it was delicious! I used sucanat instead of coconut sugar and it came out great.

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190 karen February 1, 2015
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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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191 Caroline February 21, 2015
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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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192 Christie Maliyackel March 7, 2015
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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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193 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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194 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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195 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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196 Genevieve June 17, 2015
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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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197 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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198 Annalise September 16, 2015
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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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199 Whitney September 22, 2015

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

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200 Marianne October 16, 2015
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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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201 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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202 Christy November 6, 2015

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

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203 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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204 Lauren November 30, 2015
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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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205 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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206 neh February 26, 2016

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

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207 Best Bake March 27, 2016
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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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208 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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209 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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210 Becky April 28, 2016
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These look divine! I’ll be in the kitchen this weekend making these :D

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211 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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212 Kallie June 30, 2016
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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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213 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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214 Jurate October 18, 2016
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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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215 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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216 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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217 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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218 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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219 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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