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Modifying Recipe "Fudgy Pudding Cake"
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Appetizers
Beverages
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Ingredients:
1 cup all-purpose flour 1 1/4 cup vegan refined sugar 2 tablespoons + 1/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup vanilla almond milk 2 tablespoons Earth Balance Natural Buttery Spread or another vegan substitute, melted 1 teaspoon vanilla extract 1/2 cup chocolate chips 1/2 cup brown sugar 1 cup brewed coffee, cold
Directions:
Preheat your oven to 375 degrees Fahrenheit. In a large bowl, whisk together the flour, 3/4 cup of sugar, 2 tablespoons of unsweetened cocoa powder, baking powder and sea salt. Stir together the almond milk, melted Earth Balance and vanilla extract and add it to the flour mixture. Fold in the chocolate chips. Spread the batter into a 9″ x 9″ cake pan. In a separate bowl, whisk together the remaining refined sugar, brown sugar and cocoa powder. Pour the sugar mixture over top of the cake batter and shake the pan to distribute evenly. Pour the cold coffee on top of the cake. Do not stir it in. Place the pan in the oven for 40 – 45 minutes. It’s done when the top of the cake is shiny and dry. Remove from the oven and let the cake cool for 15 minutes before serving. Trust me, it will still be super warm when you dig in. http://thetolerantvegan.com/2012/08/fudgy-pudding-cake/
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