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.
Woah! Those last two photos are insane! I want/NEED to make this ASAP! Awesome recipe Angela!
OMG! Looks like baking heaven!
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. :-)
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 :)
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!
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 :)
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 :)
Oh yes. This looks amazing. Will definitely make.
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! :)
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!
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!
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!
It’s in the oven now :) and smells delicious! Thank u for sharing!
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.
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!
I’ve already made your pudding cake from the book maybe 10 times and I cannot wait to try this one!
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!
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!
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?
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!!!
I recommend checking out my tutorial here: http://ohsheglows.com/2012/09/10/how-to-roast-a-sugar-pumpkin-make-fresh-pumpkin-puree-a-step-by-step-photo-tutorial/ :)
OMG. I need to make this. It’s beautiful.
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.
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?
This is just madness! Thank you so much for this recipe, Angela :)
Have a great week!
How is this without the coffee? I can’t stand the taste of coffee, and it really tastes sour whenever it’s in something.
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!
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 ;)
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 ;-)
Ange! This looks insane! I have never had anything like this. Definitely will be making this soooon.
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!
I made this for Thanksgiving dinner and it was a huge hit. Sooooo yummy! Thanks!
There are no words!!! This is perfection in a pan. I don’t want to eat anything else ever again!
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!
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! :)
My gf made this for me. So good! Also perfect for halloween dinner.
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!
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.
OMG this sounds (and looks) so yummy! Can’t wait to try it!!! Thank you for sharing!
This looks absolutely amazing. I am going to have to try this asap!
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.
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!
This looks so good!
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/
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!
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..
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!!
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.
I thought you were on maternity leave! HAHA I’ll probably be trying this tonight! :)
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.
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!
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!
Love that this is gluten free! Pinned!
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…
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.
Are you for real!?!? SO yummy!!!
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!!
This looks soo delicious! And it’s vegan? Whoah!