Eggless / Vegan Chocolate - Almond Pudding Cake

Why do all the scrumptious desserts have egg in them?

Why do people who cook with eggs have all the fun?

What can us deprived people, who can eat egg in desserts but cannot cook with egg at home, do?

eggless and vegan chocolate almond pudding cake

We can make this delicious Eggless / Vegan Chocolate Almond Pudding Cake as one of the options  :D

Followed Betty Crocker’s recipe but with a few modifications, such as I did not add almond extract (don’t have!), used 2% milk instead of skimmed milk, used the all-purpose flour (maida) bought from Indian store, and baked in a rectangular glass dish instead of 8” square pan – after halving all the ingredients.  None of that made a difference and this pudding cake was still great.

Ingredients for Chocolate Pudding Cake:

For Cake:

1 cup all-purpose flour

½ cup granulated sugar

¼ cup unsweetened cocoa powder

2 tsp baking powder

¼ tsp salt

¼ cup chopped almonds, toasted*

½ cup milk [vegans may use soy milk]

2 Tbsp canola oil

2 tsp vanilla extract

¼ tsp almond extract

For Topping:

1 ¾ cups water

¾ cup packed brown sugar

¼ cup unsweetened cocoa powder

Let’s Begin!

1.  Initial Prep:            Heat oven to 350°F.  Spray 8” square glass baking dish with cooking spray or line it with parchment paper.

2.  Prepare Topping: In a 1-quart saucepan, add water+ brown sugar +cocoa & heat just till boiling, stir occasionally.

3.  Make Batter:           Meanwhile, in a bowl, sift flour + sugar + cocoa + baking powder + salt.  Add to it almonds* + milk + oil + both extracts, stir well until combined.  Spread batter in pan.

how to make eggless chocolate pudding cake with almonds

4.  Pour Topping:       Pour the hot water mixture over the batter.  Don’t mix, don’t stir, don’t shake.

5.  Bake & Test:            35-40 minutes @ 350°F or until center is set.  Test by inserting toothpick in center, if it comes out clean it’s done.  The top looks done like a cake and the chocolate sauce floats at the bottom.

vegan chocolate pudding cake

6.  Let Cool:                   30 minutes on a wire rack.  DON’T remove from the dish because you have to cut pieces & serve from the baking dish itself.

7.  To Serve:                  Spoon the warm chocolate almond pudding cake onto individual dish/bowl, spoon the ‘pudding’ (the chocolate sauce) from the baking dish over the cake (and ice cream).  And dig in.

Linking to Srivalli's Chocolate Mela, AnzzCafe's Valentine Special, and Srav's Chocolate Fest!

eggless chocolate pudding cake served with ice cream and pudding drizzled on top

Notes:

*  Use almonds lightly toasted on a pan, continuously stirred so they don’t burn.  You can use them without toasting too, but toasted almonds give a nice slight crunch.

-  You may cover & store the pudding cake in refrigerator, and the next day you use it, warm it up 30-40 seconds in the microwave & enjoy.  Again.

How do you like eating your pudding cake?
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