Chocolate. Fudge. Pudding.
Now that I have your attention let’s dive into this recipe. A one bowl, simple (so simple that you could do it with your eyes closed), self saucing Vegan Chocolate Fudge Pudding. This is seriously the lazy person dessert but will end in a ridiculously yummy and satisfying piece of work.
Ok I know what you’re thinking, “haven’t we just seen a self saucing pudding?” and you’re right you have (here is the recipe!). But there is no harm in going back and making a variation to this easy dessert because chocolate is a necessity of life 😀 Especially when you top it with vegan ice-cream and strawberries.
I’ve taken the other recipe, made a few small adjustments to it (mainly adding in cacao and taking out the lemon), baked it and bingo-bango, it came out wonderfully.
If you want a larger dose of chocolate, check out these recipes – Chocolate Babka, Mint Chocolate Cheesecake Brownie, Peanut Butter Chocolate Fudge, Chocolate Heart Poptarts and this 3 Ingredient Chocolate Mousse.
….So what are you waiting for? Let’s get baking!
- - 1 cup (165g) plain all-purpose flour
- - ⅔ cup (100g) Niulife Coconut Sugar
- - 2 tablespoons (15g) cacao powder
- - 2 teaspoons (10g) baking powder
- - ¼ teaspoon salt
- - 3 tablespoons (45g) Niulife Coconut Oil, melted or sub for vegan butter
- - 1 teaspoon (6mL) vanilla extract
- - ½ cup (125mL) soy milk
- - ½ cup (75g) Niulife Coconut Sugar
- - ⅓ cup (30g) cacao powder
- - 1½ cups (330mL) boiling water
- Preheat the oven to 180°C/355°F fan forced. Grease a 20cm x 20cm (8 in x 8 in) baking dish.
- Make the pudding. In a medium sized bowl, mix together the flour, coconut sugar, cacao, baking powder and salt. Pour in the melted coconut oil and mix to combine. Add the vanilla extract and soy milk and stir until just combined. Do not over mix. Evenly spread into the greased dish.
- Make the sauce. In a small bowl, mix together the coconut sugar and cacao. Sprinkle evenly over the top of the pudding. Carefully pour the boiling water over the back of a large metal spoon to cover the top of the pudding. Bake for 30-35 minutes it should bounce back gently when pressed in the centre. Leave to cool for 10 minutes before serving.
- Serve plain or with your favourite vegan ice cream and fresh berries.