One of the most common misconceptions about plant based food is that it never tastes as good as 'normal' food, and is made almost entirely of tofu and air. Anyone who has tasted well made vegan food knows this is so wrong, particularly when it comes to dessert. When you eat a non-vegan cake, are you enjoying it because you can taste the eggs and milk? Of course not! Not only are vegan desserts delicious and often even better than their non-vegan counterparts, they're cheaper and quicker to make. They're a win for your wallet, a win for the environment, a win for our animal friends and a big fat win for your greedy taste buds!
My ever so easy Chocolate Self-saucing Pudding is so rich, so fudgy and so gooey, even the most committed vegan food hater (I feel like that's a real thing) will love it. You probably already have all of the ingredients you need, and you can prepare the mixture in advance if you're serving at a dinner party.
Chocolate Self-saucing Pudding
Ingredients for the bottom layer
- 160g plain flour
- 20g dutch cocoa
- 1 tsp baking powder
- 75g caster sugar
- 135ml soy milk
- 60g vegan butter, melted
- A few drops of hazelnut extract, to taste
Ingredients for the top layer
- 35g caster sugar
- 35g brown sugar
- 5g dutch cocoa
- 75ml boiling water
- Vegan ice-cream or whipped coconut cream, to serve (optional)
Instructions for the bottom layer
- Preheat oven to approximately 190 degrees Celsius and grease four ramekins with vegan butter.
- Sift flour, cocoa and baking powder, in a large bowl. Add sugar and mix until well combined.
- Add milk, butter and extract to dry mixture, and using a handheld mixer or a spatula, fold until just combined (there should be no lumps).
- Pour batter evenly into prepared ramekins and lightly hit the bottom of each one against the kitchen bench.
Instructions for the top layer
- Combine caster sugar, brown sugar and cocoa in a small bowl, and evenly sprinkle over the batter in each ramekin.
- Carefully and evenly pour boiling water over each one. Do not mix!
- Put ramekins into a baking tray and place them into the oven.
- Bake for approximately 35 minutes, or until a sauce has clearly formed, and the pudding springs back when touched.
- Serve warm with ice-cream or whipped coconut cream.