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Fudgy pudding cake
I know I’m the one with the healthy eating column, but even I like to indulge from time to time. And usually if that indulgence makes it into this space, it’s obviously healthy.
That said, sometimes, an indulgence is an indulgence, even if it’s been modified a bit. And today’s recipe is just that: a slightly healthier version of an indulgence. But mostly it’s an indulgence in its own right.
But first: I’m sharing this indulgence along with an update to how our CSA eating is going this year. By now most everyone who has joined a local community supported agriculture program should have gotten a share or several to start off 2014.
For our family and our Rolling Prairie subscription (and probably yours as well) that has meant a lot of greens. For example, this week it was spinach, lettuce, mint, asparagus, peas and green onions.
It has meant a lot of side dishes.
Not that it’s a bad thing. No, it’s a very good, very tasty thing. Salads, roasted veggies and green smoothies have been on the menu for weeks now.
And because I’ve covered those well in this space, I decided it might be more prudent at this point to share what we had after one of those delicious meals featuring Rolling Prairie goodness: cake.
Honestly, I made this cake in all its pudding-like glory because my son requested it. I’d loaned the cookbook from which it’s adapted to a friend and just got it back and asked my 5-year-old to page through for a weekend dessert we could make. We had a family function planned, and I figured if I were going to make something for the masses, I should make sure my own kid would be excited about it first.
What he picked was something I’d never tried making in any capacity before (and I’ve done a lot of baking in my day). Yes, for some reason, I’d never attempted a pudding cake. I knew I liked them and their warm, gooey texture, but for some reason, I’d never tried making one. Must have been a baking blind spot, for sure.
That said, though it’s not the prettiest cake ever, this one got major brownie points for being super easy, relatively healthy (though it has more sugar in it than I typically use) and allergy friendly (no milk, eggs, wheat in it). We served it up with coconut milk ice cream, though in my opinion it didn’t really need it.
Kid-Friendly Fudgy Pudding Cake
1 tablespoon ground flaxseed
1 1/2 cups oat flour
3/4 cup plus 1/3 cup coconut palm sugar, divided
1/3 cup plus 2 tablespoons cocoa powder, divided
1/3 cup chocolate chips or chopped chocolate
3/4 teaspoon fine-grain sea salt
1 1/2 teaspoons baking powder
3/4 cup non-dairy milk (we used flax milk)
2 tablespoons coconut oil, melted, plus more for greasing the pan
1 1/2 teaspoons vanilla
1 1/4 cups boiling water
Preheat the oven to 375 F. Lightly grease a 7-by-11-inch glass baking dish with coconut oil. In a small bowl, whisk the ground flaxseed with 3 tablespoons water. Set aside.
In a large bowl, mix together the oat flour, 3/4 cup of the coconut sugar, 1/3 cup of the cocoa powder, the chocolate chips, salt and baking powder.
In a small bowl, whisk together the flaxseed mixture, non-dairy milk, coconut oil and vanilla. Pour the milk mixture over the flour mixture and stir until thoroughly combined. Pour batter into the prepared baking dish and smooth out the top evenly with a spoon.
In a small bowl or mug, combine the remaining 1/3 cup coconut sugar and remaining 2 tablespoons cocoa powder. Sprinkle the mixture evenly over the batter in the baking dish.
Slowly pour the boiling water over the cocoa powder mixture, ensuring the liquid completely covers the mixture. The cake will now look like a complete disaster, but this is normal. Promise.
Bake for 27 to 33 minutes, uncovered, until the cake is semi-firm on top but bubbly and gooey around the edges.
Let the cake cool for 5 to 10 minutes before digging in. If desired, serve with ice cream.
— Recipe adapted from Angela Liddon’s Fudgy Mocha Pudding Cake recipe from "The Oh She Glows Cookbook")