Once in awhile we post someone else’s recipe as is – unchanged. I confess that part of my just taking the easy road and making this by actually following directions was that I was in a hurry. You see I had to come up with some GF dessert that would make non-GF son feel like his birthday had been adequately celebrated. Following Little Sis’ lead (see another birthday cake for Bigg Sis), I turned to Angela Liddon.
It is always an honor to point anyone in the direction of Angela Liddon who has a blog and a lovely cookbook that features vegan recipes. I do believe that her specialty is sweets. In fact she had a shop where she sold amazing vegan bars and baked goods before becoming a successful blogger and cookbook author. Give this to-die-for fudgy mocha pudding cake a try and then buy her cookbook because the non-sweets in it are excellent as well!
Back to the cake….. Last night we celebrated our boy, well, young man’s 14th birthday with a bunch of his friends playing football, video games, eating pizza and I’m ashamed to say, a store bought cake. Mr. Bigg Sis and I ate some and made yucky faces at the overly sweet, oddly gummy concoction with way too much icing. I vowed to do better the next night when the 3 of us would celebrate family style. The headache that came soon after (yes, I am a sensitive and delicate creature for sure) was also good motivation to get my tail up and cooking the next day.
So here is the recipe – totally ripped off but heartily acknowledged.
Fudgy Mocha Pudding Cake by Angela Liddon
1 Tbsp ground flax seed
1 1/2 c oat flour (make sure its GF if you need totally GF)
3/4 c plus 1/3 c sugar (she recommends coconut – I used plain organic cane sugar)
1/3 c plus 2 Tbsp cocoa powder
1/3 c chocolate chips or chopped chocolate (she uses non-dairy choc. chips)
3/4 tsp salt (she used fine grained sea salt
1 1/2 tsp baking powder
3/4 c almond milk
2 Tbsp coconut oil, melted
1 1/2 tsp vanilla extract
1 1/4 cup hot coffee or boiled water (I used decaf – not very strong)
confectioners sugar and toasted walnuts are optional toppings
Mix the ground flax seed with 3 Tbsp water in a 2 cup measuring cup, mix and set aside
Pre-heat oven to 375 and lightly grease an 8×8 pan (I used coconut oil)
In a large bowl, mix flour, 3/4 c sugar, 1/3 c cocoa powder, choc chips, salt & baking powder
Add the coconut oil, milk and vanilla to the flaxseed mixture and whisk / stir together
Mix the wet and dry together and pour into prepared pan and make even and flat with a spoon or spatula
Mix 1/3 c sugar and 2 Tbsp cocoa and sprinkle over the cake
Pour the hot coffee slowly and gently over the top of the cake
Bake for 27 – 33 minutes or until semi-firm on top and bubbly on the sides – mine was a tad overdone at 27 minutes, so check at 25.
Now this may not look that good, but appreciate the consistency of the pudding like stuff that comes out with the cakey-like stuff. Really quite something. Everyone had seconds. In fact I’m still full….. no room for the snack I usually eat at bedtime to prevent waking up at 2 am so hungry I have to go get a snack. Okay, so I’m a rather ravenous but sensitive and delicate creature…. but I know a good real food GF cake when I eat one!