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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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.
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!!
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!
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. :)
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
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
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!
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.
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?
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! :)
How long will this recipe keep for after it’s made? Thanks in advance!
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
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!
Looks delicious. Did I miss the calorie count somewhere???? Thanks~
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!
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!
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.
I would love to know how this would work as cupcakes, as well!
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…
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?
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!
These look divine! I’ll be in the kitchen this weekend making these :D