My chocolate pudding cake is great with a cuppa but even better a little warm with some vegan ice cream. It is real comfort food for when you just need a stodgy treat.
1 3/4 cups plain flour
3/4 cups unsweetened, organic cocoa powder
3 tsps baking powder
small pack firm silken tofu, (use the tofu and the water)
1 1/4 cup maple syrup
3 tbsp vegetable oil
1 cup non dairy milk
1/3 cup boiling water
1 tsp pure vanilla powder
Preheat the oven to 350 F.
Prepare a couple of 9 inch cake tins or grease a large tray if you prefer a tray bake.
Sift all the dry ingredients into a good sized mixing bowl.
The tofu, maple syrup, oil and milk until creamy and smooth. process the tofu until creamy. Add the maple syrup and oil and process until smooth.
Stir the tofu mixture into the dry ingredients.
Add the boiling water and continue to stir until you have a nice silky batter. (Don’t worry about a few small lumps).
Pour the batter into the prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean. (Should be about 30 – 45 minutes).
Once cooled you can now sandwich together with a filling of your choice.
I chose to bake mine in a tray and cover with melted chocolate. It’s up to you.