Dairy-Free Hot Fudge Sundae Cake (aka Pudding Cake)
Prep time
Cook time
Total time
This delicious dessert bakes up with chocolate cake on top and a fudgy chocolate pudding on the bottom. We often serve it sundae style.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 9 servings
Ingredients
- 1 cup all-purpose flour (see post above for gluten-free)
- ⅔ cup sugar
- 2 tablespoons + ¼ cup cocoa powder, divided
- 2 teaspoons baking powder
- ½ teaspoon espresso powder (optional)
- ½ teaspoon + ⅛ teaspoon salt, divided
- ½ cup unsweetened dairy-free milk beverage
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- ¾ cup packed brown sugar
- 1½ cups hot water
Instructions
- Preheat your oven to 350ºF.
- In a large mixing bowl, whisk together the flour, sugar, 2 tablespoons cocoa powder, baking powder, espresso (if using), and ½ teaspoon salt.
- Make a well in the flour mixture and add the milk beverage, oil, and vanilla. Stir to combine. The batter will be a bit thick.
- Scrape all of the batter into a 9x9-inch ungreased baking pan, and spread to even it out.
- Add the brown sugar, remaining ¼ cup cocoa powder, and remaining ⅛ teaspoon salt to your mixing bowl. Add the hot water and whisk to combine. Slowly pour the chocolate liquid all over the batter in your pan.
- Bake for 40 minutes, or until a toothpick inserted into just the top cake layer comes out clean. Let cool for 10 minutes before serving.
Notes
Slow Cooker Option: Follow the preparation instructions, but add the cake and sauce ingredient layers to a slow cooker. Cover and cook on HIGH for 2 to 2½ hours or until a toothpick inserted in the cake center comes out clean. Turn the crockpot off and let the cake stand uncovered for 30 to 40 minutes before serving.
Make it a Sundae: Scoop the cake into serving glasses or bowls. Top each serving with 1 to 2 scoops of dairy-free ice cream (about 2 pints or 1 quart for the full recipe). Whisk a little water or coconut oil into any remaining sauce in the pan (it is thick, with a pudding like texture), and drizzle it over the ice cream. Optionally top with chopped nuts, if nuts are okay for your dietary needs.
Make it a Sundae: Scoop the cake into serving glasses or bowls. Top each serving with 1 to 2 scoops of dairy-free ice cream (about 2 pints or 1 quart for the full recipe). Whisk a little water or coconut oil into any remaining sauce in the pan (it is thick, with a pudding like texture), and drizzle it over the ice cream. Optionally top with chopped nuts, if nuts are okay for your dietary needs.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/hot-fudge-sundae-cake