Hot Fudge Chocolate Pudding Cake


Dave’s favorite dessert ever is chocolate cake. I’m starting to be right there with him. But making the cake and icing is a little tedious, especially for a weeknight. The way this chocolate cake is baked, it makes a fudgy layer on top and seeps down the sides taking the place of an icing. It stays slightly gooey like a molten lava cake, which I love.

Since we eat our fair share of nighttime snacks/dessert, I usually try and keep it very low in sugar and nutrient dense. There is only 1/4 cup of unrefined coconut palm sugar in the entire recipe and I use sprouted flour or oat flour. If you aren’t accustomed to barely sweetened desserts I’d add another Tbs or two of the coconut palm sugar. For us, our taste buds are very sensitive to sugar since we only eat it a few times a month, so the amount stated is plenty.

Hot Fudge Pudding Cake

4 servings

1/4 cup coconut palm sugar, divided

1/2 cup sprouted whole wheat flour or oat flour

3 Tbs cocoa powder, divided

1 tsp instant coffee granules

1/4 tsp cinnamon

1 tsp baking powder

pinch salt

1/4 cup milk*

1 egg*

1 tsp vanilla

1/2 cup hot water

coconut oil for greasing ramekins

Stir together 3 Tbs coconut palm sugar, flour, 2 Tbs cocoa powder, coffee, cinnamon, baking powder, and salt. Add milk, egg, and vanilla and stir into thick batter. Pour into 4 ramekins greased with coconut oil.

Mix together remaining 1 Tbs sugar and 1 Tbs cocoa powder. Sprinkle evenly over 4 ramekins of batter. Top each with 2 Tbs of the hot water. Do not stir it in!

*for a vegan or different option substitute coconut milk and use 2 Tbs coconut oil instead of the egg*

Bake in a 350 F oven for 10-12 minutes. Take out and let sit for 10 minutes.

Nutritional Information:

Calories: 127

fat: 2.7 g

sodium: 64 mg (4%)

carbohydrates: 24 g

dietary fiber: 2.5 g

sugars: 13 g

protein: 4.1 g


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