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…
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.
See? Nothing to worry about here.
Don’t you just want to dig in with a big spoon?
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.
Gooey Pumpkin Spice Latte Chocolate Pudding Cake
Yield
6-8 servings
Prep time
Cook time
Total time
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.
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
- Preheat oven to 375⁰F and lightly grease an 8-inch square glass baking dish with oil.
- Whisk flax and water together in a small bowl and set aside for 5 minutes to gel up.
- 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.
- In a small bowl, whisk together the flax mixture, milk, pumpkin, and vanilla.
- Pour wet mixture onto dry ingredients and stir until thoroughly combined.
- Scoop the batter into the prepared glass dish and smooth out evenly with a spoon.
- 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.
- 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!
- Very carefully place the dish into the oven, uncovered. Bake at 375⁰F for 25-40 minutes (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.
- 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.
Tip:
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.
Nutrition Information
(click to expand)
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.
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)!
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!!
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.
This looks gorgeous..Sorry but I have to leave now, I am drooling,
I made the original pudding cake from your cookbook and ti was super good! This is a great adaptation for pumpkin season!
This dessert looks INCREDIBLE! I bet it’s just divine with a scoop of ice cream too!
This looks amazing!! Do you think you could sub almond/coconut flour for the oat flour?
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!
Yes! Yes. GET IN MY MOUTH!
How did you know I just opened up a can of pumpkin?
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!
Wow – this looks and sounds incredible Could we sub other flours? All purpose, or all purpose gluten free? Maybe some other pastry mix flour?
Totally making this but am curious about trying it with chai…
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.
Oh man, I’ll bet that would be amazing!!
This is the definition of comfort food. Looks awesome!
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. :)
Could you use hot chocolate instead if you don’t drink coffee?
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!
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!
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!!
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?
Omg! Cake on top and soft pudding on bottom…
Stooooop it. Drooling. Thanks for the easy ‘hot mess’ recipe!
This cake looks so delicious! Can’t wait to make it myself.. Yum!
xoxo
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!
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!
SOO GOOEY! I love this!
Wowser this looks BOMB! Pumpkin spice and chocolate? You are speaking my language! Happy Thanksgiving!
Num num.. I’m ready for this lol
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?
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.
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!
Sorry – just read your notes – i will try the water – thanks!
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!!
Thanks for sharing, this recipe is going to be included on this years thanksgiving dessert menu.
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!)
Could you sub almond flour for the oat flour?
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.
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!
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!
This looks heavenly! I can’t wait to try it!
This looks so delicious!!
http://charlottesophiaroberts.blogspot.co.uk
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!
This is a literal hot mess, a beautiful one!!! at that!! Pinned :) I could use half the pan right now!
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?
When do we add the 1/3 cup dark chocolate chips?
Step 3
I have the same question–I reviewed the recipes a few times and can’t find where the chocolate chips go in?
step 3 :)
ah!! thank you. I read it three times and missed that for some reason. now I can make this for thanksgiving!
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!!
This looks ridiculousy good! Like omg so gooey and warm and perfect for the cold weather!
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
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…
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
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
This looks absolutely amazing! So simple and delicious – I love it!
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!!
I am allergic to oats, anything I could add instead of oat flour?
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!!
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!
Hi Louise, I can’t see why not! Let me know how it goes if you try it out.
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!