Chocolate Pudding Cake Vegan Food

OLD-FASHIONED CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.
• Spread into greased 8 inch square baking pan.
• In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.
• Bake for 45 to 50 minutes or until pudding bubbles around edges.
• Remove from oven; let stand 20 minutes.
• OPTIONAL SERVING METHOD:.
• Meanwhile, in small bowl stir jam until smooth.
• Drizzle each serving of warm pudding with jam.

CHOCOLATE PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

VEGAN CHOCOLATE PUDDING

Steps:

• Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
• Bring the mixture to a boil over medium heat, whisking frequently.
• Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
• Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
• Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!

CHOCOLATE PUDDING CAKE I

Steps:

• Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
• Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
• Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
• Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
• Chill until ready to serve, at least one hour.

VEGAN CHOCOLATE PUDDING

Steps:

• Add the sugar, cocoa powder, cornstarch and salt to a saucepan and mix them together.
• Then add soy milk (or other non-dairy milk) and whisk it in.
• Heat to medium heat, keep whisking while it heats and bring it to the boil. Let it boil for a full minute to thicken.
• Then remove it from the heat and stir in vegan butter and vanilla extract.
• Transfer to small glasses or ramekins and smooth down.
• Refrigerate to set. Serve topped with vegan chocolate shavings and vegan whipped cream

HOT FUDGE PUDDING CAKE (VEGAN)

Steps:

• Preheat oven to 350°F.
• In medium mixing bowl, combine 3/4 cup sugar, flour, 3 Tbsp cocoa, baking powder, and salt.
• Blend in the milk, vanilla, and margarine; beat until smooth.
• Spread batter into a square pan 8x8x2 or 9x9x2. This cake does not rise, but it bubbles, so be sure your pan height is tall enough or you will have chocolate burning all over your oven.
• In a separate small bowl, mix remaining 1/2 cup sugar, brown sugar, and remaining 4 Tbsp cocoa; sprinkle mixture evenly over batter.
• Pour hot water over the top; do not stir.
• Bake for 40 minutes or until center is almost set. (It will look kind of like a cobbler).
• Let stand 15 minutes; spoon into bowls, spooning sauce from bottom of pan over the top.

EASY VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 356 °F (180 °C). Grease a muffin pan or line it with paper cups.
• Sift the flour, cocoa, baking powder and a pinch of ground vanilla into a bowl. Then add the baking soda and salt and whisk to combine.
• Mash the banana with a fork. Add the dairy-free milk, coffee, oil, apple cider vinegar, sugar and mashed banana to a measuring cup and mix well.
• Now pour this mixture into the bowl with the flour mixture and stir just until combined.
• Pour the batter into the prepared muffin cups and gently tap the pan a few times on the work surface so that the batter is evenly distributed. Bake the muffins for about 25 minutes or until a toothpick comes out almost clean. If you want moist cupcakes, don't overbake them.
• Let them cool in the pan, then remove.
• Add 2-3 tbsp of the soy milk in a cup and stir in the chocolate pudding powder (or cornstarch + ½ tbsp cocoa powder) until dissolved. Pour the remaining soy milk in a saucepan and bring to a boil. Whisk in the chocolate pudding mixture and sugar and bring to a boil again until it thickens. Then fill the pudding into a bowl, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature.
• Put the softened vegan butter in a bowl and beat with a hand mixer or in a food processor for a few minutes until fluffy. Add the pudding, one tablespoon at a time, while the mixer is running. Sift in powdered sugar, cocoa powder and optional vanilla. Continue mixing for a short while until you get a smooth buttercream.
• Add the chocolate buttercream into a piping bag and place in the refrigerator until ready to use, while it can firm up a bit.
• Once the cupcakes have cooled, decorate them with the buttercream and puffed amaranth as desired and enjoy!

VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)

Steps:

• Spray crock pot insert with cooking spray.
• Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
• Stir in soy milk, oil, and vanilla until smooth.
• Pour batter into crock pot insert.
• Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
• Pour hot water over contents of crockpot - DO NOT STIR!
• Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
• Spoon cake into bowls. Spoon sauce over top.
• Great on its own; also yummy with soy whipped cream or vanilla ice cream.

CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350* (F).
• Spread butter or margarine on bottom and sides of 8-inch square pan.
• In mixing bowl, combine flour, 2/3 cup sugar, 4 Tbsp.
• cocoa, baking powder, cinnamon, coffee powder, and salt.
• Stir slowly until blended.
• Stir in milk, oil, and vanilla.
• Spoon batter into prepared pan, and smooth out until evenly distributed.
• In a small bowl, stir together remaining 2 Tbsp.
• cocoa and 2/3 cup sugar.
• Spread this mixture evenly over batter in pan.
• On top of this, pour boiling water.
• Do NOT stir.
• Carefully set pan in preheated oven on middle rack, and bake for 35 minutes, or until top looks crisp and crackled and cake tester inserted into a cakey area comes out clean.
• Cool for a few minutes.
• Serve warm, directly from pan.