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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 6 servings |
||
| Calories 309 | ||
| Calories from Fat 52 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.9g | 9% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 339mg | 14% | |
| Potassium 226mg | 6% | |
| Total Carbohydrate 63.7g | 21% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 43.5g | ||
| Protein 4.1g | 8% | |
Vegan Chocolate Pudding Cake (Crock Pot)
SERVES 6
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup soymilk (I use unsweetened, any flavour would work though)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 3/4 cup packed brown sugar
- 1/4 cup cocoa
- 1 1/2 cups hot water
Directions
1
Spray crock pot insert with cooking spray.2
Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.3
Stir in soy milk, oil, and vanilla until smooth.4
Pour batter into crock pot insert.5
Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.6
Pour hot water over contents of crockpot - DO NOT STIR!7
Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.8
Spoon cake into bowls. Spoon sauce over top.9
Great on its own; also yummy with soy whipped cream or vanilla ice cream.
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- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Crock-Pot
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: lizzee
On Jun 22, 2008
SO GOOD! Chocolatey, gooey goodness. I prefer it warm. It is not an attractive dessert, but serve it in a pretty coffee mug, ramikan or tea cup and it comes off infinitely more elegant.
From: Scraggie
On Jan 8, 2008
Yumyumyumyumyum! This cooked up beautifully, with almost zero work. Perfect dessert for a small dinner party.
From: NCBuzbys
On Jan 31, 2008
My wife makes a non-vegan version of this as well but we both agree that this is just as good & definitely better for you.
From: Coleroo
On Jan 17, 2008
awesome!!!!!!!!! My hubby doesnt eat much chocolate but he LOVED this.. :-D I didnt veganize it..just used what i had on hand - self-rising flour, unsweetened baking cocoa, reconstituted milk, and dark brown sugar. I also used 2 teaspoons of vanilla. I followed all other directions and it took 2 hours on high - with 3 swipes on the lid during cooking to remove excess moisture. It turned out perfect! I served in teacups with whipped cream topping (looked beautiful!). 
Thanks for such an EASY awesome yummy recipe.
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