Guilt Free Chocolate Pudding Cake
Indulge in the rich, chocolatey decadence of Guilt Free Chocolate Pudding Cake, a healthier twist on a classic dessert that’s both satisfying and nourishing. Made with wholesome ingredients like whole wheat pastry flour, unsweetened applesauce, and coconut sugar, this treat delivers all the fudgy goodness of a chocolate pudding cake without refined sugars or dairy. The magic happens in the oven, where a bold cocoa and maple syrup glaze transforms into a luscious pudding layer beneath the fluffy, moist cake. Ready in just 45 minutes, this vegan-friendly dessert is perfect for cozy nights or dinner parties. Serve it warm with a dollop of Greek yogurt or your favorite dairy-free ice cream for a guilt-free dessert that feels indulgent yet wholesome.
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Recipe Information
Ingredients
- 1 cup Whole wheat pastry flour
- 6 tablespoons Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Coconut sugar (or unrefined cane sugar)
- 0.5 cup Unsweetened applesauce
- 0.75 cup Almond milk (or any plant-based milk of choice)
- 1 teaspoon Vanilla extract
- 0.25 cup Dark chocolate chips (optional, for extra indulgence)
- 1.25 cups Boiling water
- 3 tablespoons Raw cacao powder (or more unsweetened cocoa powder)
- 0.25 cup Maple syrup
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish lightly with coconut oil or non-stick spray.
In a medium bowl, whisk together whole wheat pastry flour, 3 tablespoons of unsweetened cocoa powder, baking powder, and salt.
In another bowl, mix the coconut sugar, unsweetened applesauce, almond milk, and vanilla extract until smooth.
Slowly add the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the optional dark chocolate chips, if using, for added texture and flavor.
Pour the batter into the prepared baking dish and spread evenly using a spatula.
In a separate small bowl, mix the remaining 3 tablespoons of unsweetened cocoa powder and raw cacao powder with the maple syrup until combined. Gradually stir in the boiling water until smooth.
Carefully pour the liquid mixture evenly over the batter in the baking dish. Do not stir; this creates the 'pudding' layer for the cake.
Place the dish into the preheated oven and bake for 30 minutes, or until the edges are set and a toothpick inserted into the cake layer (not the pudding layer underneath) comes out clean.
Remove from the oven and cool for at least 10 minutes to allow the pudding layer to set. Serve warm with a dollop of Greek yogurt or a scoop of dairy-free vanilla ice cream, if desired.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1629 mg | 71% | |
| Total Carbohydrate | 402.9 g | 147% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 267.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 525 mg | 40% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2070 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
