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:
- 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.
- If you aren't a coffee fan, feel free to swap it with boiling water.
- 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.
- 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.
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!
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!