Self-Saucing Chocolate Strawberry Pudding
Moist chocolate cake baked over sweet strawberries bathed in chocolate sauce. A quick and easy vegan dessert made all in one pan: the cake rises to the top while the strawberries mingle in a chocolate sauce on the bottom. This simple yet decadent self-saucing chocolate strawberry pudding cake is as perfect for last-minute dessert on busy weeknights as it is for wooing guests. This recipe is egg-free, dairy-free and can be made gluten-free.
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Servings: 6
Calories: 497kcal
Recipe Video
Ingredients
- 10 oz frozen strawberries (see notes for substitutions)
- 1 tbsp cornstarch
- 1 ½ cups all-purpose flour (see notes for gluten-free option)
- ¾ cup granulated sugar
- ⅓ cup unsweetened Dutch processed cocoa powder (may use regular cocoa powder)
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup plant-based milk (I use soy)
- ⅓ cup avocado oil (or other neutral vegetable oil)
- 2 tsp vanilla extract
For the Sauce Layer:
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- 1 cup boiling water
- Whipped coconut cream or vegan ice cream, for serving
Instructions
- Preheat the oven to 350°F (177°C/gas mark 4). Lightly oil an 8-cup (2L) baking dish, 10-inch (25-cm) cast-iron skillet or cake pan.
- Carefully cut any of the larger strawberries in half so the berries are all roughly the same size. Place the strawberries in the baking dish and toss with the cornstarch. Set in fridge while you prepare the cake batter.
- In a medium bowl, sift the flour, sugar, cocoa powder, baking powder, and salt together. In a small bowl, combine the plant-based milk, oil and vanilla extract. Pour the liquid mixture in with the flour mixture, stirring just until combined. It will be thick. Remove the baking dish from the fridge and gently spread the cake batter evenly over the strawberries.
- In a small bowl, mix together the remaining sugar and cocoa powder for the sauce layer.
- Sprinkle the sugar and cocoa powder mixture evenly over the batter and then slowly pour the boiling water over the top, being careful not to have the water held too high so you don’t splash it or create a crater. Do not stir.
- Place the baking dish on a piece of foil in the preheated oven in case it boils over. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the top cake layer comes out clean (if you poke too low, you'll hit sauce). Let it cool for about 10 minutes before serving. Use a large spoon to scoop the pudding cake and sauce into serving bowls. Top with whipped coconut cream or ice cream, if desired. Best served shortly after baking as the cake will absorb the sauce over time. Leftovers can be eaten as is, but are best reheated. Store tightly covered for up a day at room temperature, or 5 days in the refrigerator.
Nutrition Info:
Sodium: 217mg | Calcium: 127mg | Vitamin C: 30mg | Vitamin A: 128IU | Sugar: 56g | Fiber: 5g | Potassium: 426mg | Calories: 497kcal | Monounsaturated Fat: 10g | Polyunsaturated Fat: 2g | Saturated Fat: 2g | Fat: 15g | Protein: 6g | Carbohydrates: 90g | Iron: 3mg
Notes:
Don't have frozen strawberries? Fresh berries work very well, too! Fresh or frozen raspberries would make a delicious substitute.
Make it gluten-free: use a 1:1 gluten-free flour blend which contains xanthan gum in lieu of wheat flour. Avoid blends which contain garbanzo (chickpea) flour.
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