I have no idea where this American classic came from, but chocolate pudding cake is a clever creation. The top sets up as a moist chocolate cake, but when you take a slice, a pudding-like chocolate sauce is revealed on the bottom. It’s a delicious surprise!
This dairy-free chocolate pudding cake tastes just like the original version, and it uses everyday pantry ingredients. In fact, you could call this the “wacky” or “depression era” version of pudding cake!
Special Diet Notes: Chocolate Pudding Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
We haven’t tested this recipe gluten-free, but your favorite gluten-free all-purpose flour blend for baking might work well. Let us know if you try it!
- 1 cup all-purpose flour
- ¾ cup + ¾ cup sugar, divided
- 2 tablespoons + ¼ cup cocoa powder, divided
- 2 tablespoons baking powder
- ½ teaspoon salt
- ½ cup plain or unsweetened dairy-free milk beverage (your choice of type)
- 2 tablespoons oil (your favorite type for baking)
- 1 teaspoon vanilla extract
- 1¾ cups hot water
- Preheat your oven to 350°F and grease an 8-inch or 9-inch round or square baking pan.
- In a medium sized mixing bowl, whisk together the flour, ¾ cup sugar, 2 tablespoons cocoa powder, baking powder, and salt until no cocoa clumps remain. Stir in the milk beverage, oil, and vanilla and whisk until smooth.
- Pour the batter into your prepared baking pan.
- In a medium bowl, whisk together the remaining ¾ cup sugar and ¼ cup cocoa powder. Sprinkle this mixture evenly over the batter.
- Gently drizzle the hot water over the batter. Do not mix it.
- Bake for 40 minutes or until the top is set.
- Serve the cake hot, with it's sauce spooned over the top. Yes, it makes it's own sauce!