Spusht: Eggless / Vegan Chocolate

Why do all the scrumptious desserts have egg in them? Why do people who cook with eggs have all the fun? What can us who cannot cook with eggs at home make?

We can make this delicious eggless chocolate pudding cake.

Let me summarize what this pudding cake is all about: When the cake batter is topped with hot water and put in oven, while baking the water becomes saucy and floats to the bottom, whereas the batter bakes into a cake and comes on top. That's why it becomes a "pudding cake" and that's what makes a pudding-cake a 2-in-1 treat! And that's why this pudding cake is also known as "self-saucing chocolate pudding".

Enticed yet?

eggless and vegan chocolate almond pudding cake

I 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 regular 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.

This recipe is also veganizable if vegans use soy milk instead of regular milk.

Eggless (and Vegan) Chocolate Pudding Cake Recipe:

Serves about 4

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 regular plain milk [vegans may use soy milk instead]

2 Tbsp canola oil (or any flavorless oil you prefer)

2 tsp vanilla extract

¼ tsp almond extract [optional, but good to add]

For Topping:

1 ¾ cups water

¾ cup packed brown sugar [feel free to reduce if you want it less sweet]

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 brush some oil lightly in the insides of your baking dish). Or you can choose to bake in any shape or size of baking dish as long as you fill only half of it. The sauce reaches quite high and if you choose a smaller dish it will spill over.

2. Prepare Topping: In a 1-quart saucepan, add water + brown sugar + cocoa and 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.

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 scorch. 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 for 10 seconds in the microwave and enjoy. Again.

How would you like eating your pudding cake?
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