Pioneer Chocolate Pudding Cake Recipe Updated – 21st Century Vegan Edition

Pioneer Pudding Cake – 21st Century Edition

If you’re ever at my home on Pioneer Day, we  will be honoring our state’s pioneer founders by eating as pioneers.  No, I’m not going to feed you Hard Tack or Buffalo Jerky. But Chocolate Pudding Cake?  Now there’s a pioneer dish I can get behind.

Eggs were in short supply in frontier America, so this recipe was created without eggs. So, it was easy to convert this recipe to a vegan version by just replacing the milk with almond milk and the butter with coconut oil. I love the hint of coconut from the coconut oil, and the almond milk is a perfect flavor match with chocolate and coconut. I also decided to forego the 9 by 13 and make little pudding cakes in ramekins, so everyone can enjoy their own ooey gooey goodness.

It is a magically effortless dish – one of those dishes that makes you seem like a culinary genius, but in reality is stunningly easy. You just pour in batter and crumbly topping and then pour water on top. The combination somehow forms a cake layer that floats to the top and leaves liquidy pudding goodness at the bottom – sort of a 19th century Molten Chocolate Cake.

Thank you, Blessed Honored Pioneers – for your courage in blazing trails, settling the West, and especially for making pudding cake!


— posted by Donna


Makes 10 servings


1 cup sugar
2 cups all purpose flour
1 tablespoon baking powder
1/4 cup cocoa powder
1 cup vanilla almond milk
6 tablespoons coconut oil, melted
1 tablespoon vanilla extract
1/2 teaspoon cinnamon


1 cup sugar
1 cup brown sugar
1/2 cup cocoa powder

2 cups water

Preheat oven to 350 degrees.

Whisk together the sugar, flour, baking powder and cocoa powder. Set aside. Whisk the coconut oil into the almond milk, and add vanilla, and then stir into dry mixture, forming batter.

Using 10 1-cup ramekins, ladle into each ramekin a scant 1/3 cup of batter. Stir together the sugar, brown sugar and cocoa powder, forming topping. Spoon over top of batter in each ramekin a scant 1/4 cup of topping mixture.

Place ramekins on a baking sheet. Pour 3 tablespoons of water into each ramekin. DO NOT STIR.

Bake for 35 to 40 minutes, until top is solid. Let cool to room temperature before serving.

Other Pioneer Culinary Celebrations:

Pioneer Cobbler, Sweet Basil
Grandma’s Tutti Fruitti Ice Cream, Cafe Johnsonia
Cobblers, Crisps and Crumbles, And Now for Something Completely Delicious


  1. says

    Love this recipe idea! What flour could be used instead of all-purpose with this recipe? Like the ramkin serving idea! Flour is too processed. Please reply suggestions. Thank you for this awesome recipe.

  2. Amanda Mitchell says

    Donna, this is wonderful!!! Thank you!

    Since you celebrated the 24th, I have to think that you are in Salt Lake City. There is a new Vegan restaurant, Frisch, on the corner of 8th South & 5th East, that you would LOVE!!!

Leave a Reply

Your email address will not be published. Required fields are marked *