Chocolate Pudding Cake Vegan Food

VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)

Vegan Chocolate Pudding Cake (Crock Pot) image

Originally a Betty Crocker recipe - I veganized it and baked it in the Crockpot (2-3 quart capacity). Reminds me of the chocolate pudding cakes my mom used to make when I was little. A great comfort food dessert, especially for chilly wet nights!

Provided by KDub275

Categories Dessert

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1/2 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk (I use unsweetened, any flavour would work though)
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup packed brown sugar
1/4 cup cocoa
1 1/2 cups hot water

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 (VEGAN)

Chocolate Pudding Cake (Vegan) image

An upside down pudding cake from "How it all Vegan"....my first ever pudding cake, and it was pretty fabulous. I'm somewhat in awe of how simple it was....as we were putting it together it looked a little strange having never made one before, but it worked!! This is one of those cakes (desserts) you more than likely always have the ingredients on hand for. My 5 year old actually put this together aside from the boiling water part - it worked out just fine, lumps and all! The original recipe called for 1/2 cup margarine...I subbed oil. My only wish would be that the pudding part was a little "creamier", but I'm not sure how to accomplish that. I served this to non vegans tonight and they all enjoyed it, no mention of it being vegan or otherwise. Served with vanilla ice "cream".

Provided by magpie diner

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
1 tablespoon baking powder
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup dry sweetener (I used organic sugar or cane juice)
1/3 cup oil
1/2 cup soymilk
1 teaspoon vanilla extract
3/4 cup dry sweetener
1/4 cup cocoa powder
2 cups boiling water

Steps:

Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!

VEGAN CHOCOLATE PUDDING

Vegan Chocolate Pudding image

Here's a festive treat for your vegan guests that requires no cooking at all! It's rich and silky-smooth, but the creaminess in this dairy-free pudding comes from cashews, not custard.

Provided by Riley Wofford

Categories Dessert & Treats Recipes

Time 9h

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 1/2 cups raw cashews (7 ounces)
3 tablespoons natural cocoa powder
3/4 cup unsweetened plant-based milk
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
3 ounces melted semi-sweet chocolate
Pinch of kosher salt
Vegan yogurt and crushed candy canes, for serving

Steps:

Place cashews in a bowl, cover with cold water, and let soak in the refrigerator overnight. Drain and transfer to a food processor or high-powered blender cocoa powder, plant-based milk, maple syrup, vanilla, melted chocolate, and salt. Blend until creamy and smooth, about 1 minute.
Divide among 4 to 6 small glasses; cover and refrigerate at least 30 minutes and up to 2 days. Bring to room temperature before adding a dollop of yogurt and a sprinkle of crushed candy canes.

EASY VEGAN CHOCOLATE PUDDING

Easy Vegan Chocolate Pudding image

Vegan pudding. Best cooked slow.

Provided by sdsuz

Categories Vegan Desserts

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

2 cups soy milk
½ cup white sugar
⅓ cup unsweetened cocoa powder
¼ cup cornstarch
½ teaspoon salt
1 teaspoon vanilla extract

Steps:

Place soy milk in a pan over medium-low heat. Add sugar, cocoa powder, cornstarch, and salt. Whisk until no clumps remain. Cook, whisking every minute, until mixture boils, 10 to 15 minutes.
Stir in vanilla and serve.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 87.9 g, Fat 6.2 g, Fiber 6.4 g, Protein 10.8 g, SaturatedFat 1.7 g, Sodium 709.9 mg, Sugar 60.2 g

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