An easy and delicious pumpkin chocolate pudding cake that is infused with pumpkin and spice and studded with chocolate chips. Molten dessert deliciousness, this dairy-free cake is in and out of the oven in under twenty minutes and topped with a decadent chocolate ganache.
Ingredients
Pudding Cake
½ cup flour
1 cup sugar
½ cup cocoa powder
½ cup canola oil
½ cup pumpkin purée
2 tbsp pumpkin pie spice
1-2 tsp cinnamon
¼ tsp salt
3 tsp baking powder
¼ cup vegan chocolate chips
Ganache
½ cup almond milk
1 tbsp coconut flour
1 tbsp coconut oil
⅔ cup vegan chocolate chips
Instructions
Preheat oven to 350°F.
Combine all cake ingredients in a large mixing bowl and stir well to combine.
Pour into an ungreased ceramic or glass serving dish and bake for 15-18 minutes or until evenly risen. Let cool on rack.
Meanwhile, combine almond milk and coconut flour in a small saucepan over high heat and stir until boiling.
Remove from heat and add coconut oil, stirring until melted.
Place chocolate chips in a bowl and pour milk mixture over top.
Wait 2-3 minutes until chocolate is melted, and then stir well with a whisk until glossy.
Pour over cake and serve.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-pumpkin-chocolate-pudding-cake/