Chocolate Pudding Cake with Berry and Coconut Topping

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You can totally eat this for breakfast, I’m not kidding! I did!

Haha, this is one of the most exciting things about cooking, when I wake up, I’m like jumping off the bed, going to cook my delicious foods, and after taking photos, I stuff it in my mouth.

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Yes, life is good when you don’t have to hand your work to your boss, but eat it yourself… Seriously, it is THAT good, no matter how unmotivated I may be, I still enjoy cooking because I get to eat afterwards, and my taste buds and stomach will not let me off if I don’t cook anything!

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So I’ve been wanting to make a pudding cake thing ever since I saw a picture of a chocolate cake-like thing in some kind of milk thing, and so I got inspired. The berries seem to add a beautiful colour to the scenery.

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Remember for this, you don’t have to bake it very long and it’s okay that it’s not fully dried on the inside.

You can replace the cocoa powder with cacao powder if you wish, the dark one just adds a bit more colour to it, but is not necessary to make this recipe.

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Chocolate Pudding Cake with Berry and Coconut Topping

1/2 cup brown rice flour
1/2 cup oat flour
1/4 cup unsweetened applesauce
3 tablespoons unsweetened coconut milk
2 tablespoons arrowroot
2 tablespoons dark cocoa powder (eg Hershey’s Special Dark)
2 tablespoons walnuts, crushed
2 pitted dates, finely chopped
2 tablespoons pure maple syrup
2 tablespoons golden flaxseed meal
2 tablespoons extra light olive oil
1 tablespoon virgin coconut oil
1 teaspoon baking powder
1 teaspoon pure vanilla extract
A pinch of Himalayan/sea salt

Topping
3 whole walnut pieces, crushed
1 teaspoon vegan chocolate chips (eg Enjoy Life)
A pinch of cacao/dark cocoa powder
Frozen blackberries & raspberries
1 tablespoon flaked coconut
2-3 tablespoons unsweetened coconut milk

Preheat oven to 350°F (176°C).

Add all the ingredients into a large bowl (except the topping, of course) and stir until it’s thoroughly well mixed. Be sure you crush the walnuts with your hands before adding, and chop the dates into very fine, tiny pieces.

Spray some nonstick cooking oil to an oven tray (I used about 3/4 of a bread pan) and spoon the batter into the pan, be sure that it’s not too thin, but not too thick either. Otherwise, you may end up with it too dry or wet.

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Use a spoon to even out the top, then spread the walnuts after crushing them into small pieces on top, along with the chocolate chips and a pinch of cacao powder or dark cocoa powder.

Bake in the oven for about 12 minutes.

Once done, transfer it onto a plate, then add the frozen berries (break them if you want while they’re frozen, they will look pretty that way), flaked coconut and a few tablespoons of coconut milk.

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Chocolate Pudding Cake with Berry and Coconut Topping
Serves: 2
 

Ingredients
  • ½ cup brown rice flour
  • ½ cup oat flour
  • ¼ cup unsweetened applesauce
  • 3 tablespoons unsweetened coconut milk
  • 2 tablespoons arrowroot
  • 2 tablespoons dark cocoa powder (eg Hershey’s Special Dark)
  • 2 tablespoons walnuts, crushed
  • 2 pitted dates, finely chopped
  • 2 tablespoons pure maple syrup
  • 2 tablespoons golden flaxseed meal
  • 2 tablespoons extra light olive oil
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • A pinch of Himalayan/sea salt
Topping
  • 3 whole walnut pieces, crushed
  • 1 teaspoon vegan chocolate chips (eg Enjoy Life)
  • A pinch of cacao/dark cocoa powder
  • Frozen blackberries & raspberries
  • 1 tablespoon flaked coconut
  • 2-3 tablespoons unsweetened coconut milk

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Add all the ingredients into a large bowl (except the topping, of course) and stir until it’s thoroughly well mixed. Be sure you crush the walnuts with your hands before adding, and chop the dates into very fine, tiny pieces.
  3. Spray some nonstick cooking oil to an oven tray (I used about ¾ of a bread pan) and spoon the batter into the pan, be sure that it’s not too thin, but not too thick either. Otherwise, you may end up with it too dry or wet.
  4. Use a spoon to even out the top, then spread the walnuts after crushing them into small pieces on top, along with the chocolate chips and a pinch of cacao powder or dark cocoa powder.
  5. Bake in the oven for about 12 minutes.
  6. Once done, transfer it onto a plate, then add the frozen berries (break them if you want while they’re frozen, they will look pretty that way), flaked coconut and a few tablespoons of coconut milk.


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