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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%
detailed view... how is this calculated?

Vegan Chocolate Pudding Cake (Crock Pot)

Recipe #258833 | 2¾ hours | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: KDub
Oct 13, 2007

Originally a Betty Crocker recipe - I veganized it and baked it in the Crockpot (2-3 quart capacity). Reminds me of the chocolate pudding cakes my mom used to make when I was little. A great comfort food dessert, especially for chilly wet nights!

SERVES 6 (change servings and units)

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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Featured Reviews for This Recipe

From: Jess4Freedom

On Mar 26, 2009

Very gooey and good! I haven't made a successful dessert in my crockpot in a long time, so I was glad this one worked out so well. It's not the prettiest thing to look at, but who is looking at it when you are spooning it into your mouth? Made and Reviewed for Spring PAC 2009. Thanks!

0 people found this review helpful

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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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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.

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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.

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