Ingredients
The following ingredients have 8 Servings
- 3/4 cup sugar of choice (white, brown, coconut, or sugar free subs * See notes)
- 1 cup all purpose flour (gluten free, if needed)
- 1/4 cup cocoa powder
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk of choice (I used unsweetened almond milk)
- 1 teaspoon vanilla extract
- 1/3 cup butter or margarine (melted, I used vegan butter)
- 1/2 cup sugar of choice (white, brown, coconut, or sugar free subs * See notes)
- 1/2 cup brown sugar (or coconut sugar * See notes)
- 1/4 cup cocoa powder
- 1 1/4 cups hot water
Instruction
- Preheat the oven to 180C/350F. Grease a 9 x 13-inch pan and set aside.
- In a large mixing bowl, combine all your cake ingredients together, and mix well, until combined. Transfer into the greased pan.
- In a separate bowl, combine your fudge sauce ingredients, except for the hot water. Sprinkle the sugar/cocoa mixture over the top of the cake. Gently pour the hot water over the top of the cake. Do not mix or whisk it.
- Bake the pudding bake for 35-40 minutes, or until the top is just done. Remove from the oven and let cool for 15 minutes, before serving. 1
