Vegan Self Saucing Black Forest Chocolate Pudding Cake

veganricha.com

Roberta M

subheading: Self-saucing Chocolate Cake:

1 cup ( 125 g) flour

1 ½ teaspoon ( 1.5 teaspoon) baking powder

¼ teaspoon ( 0.25 teaspoon) baking soda

¼ teaspoon ( 0.25 teaspoon) salt

⅓ cup ( 66.67 g) cane sugar

¼ cup ( 21.5 g) cocoa powder preferably Dutch processed

1 teaspoon vanilla extract or vanilla bean powder

½ cup ( 118.29 ml) non-dairy milk such almond, oat or soy

¼ cup ( 59.15 ml) oil

subheading: For topping the batter:

¼ cup ( 21.5 g) cocoa powder

3 tablespoons cane sugar

subheading: For the hot watered topping:

½ cup ( 118.29 ml) plus 1 tablespoon boiling water

3 tablespoons maple syrup

subheading: Cherry Preserve:

3 tablespoons cherry preserves or cherry compote for swirling in see notes for cherry compote recipe

Directions at veganricha.com

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