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
CHOCOLATE PIONEER PUDDING CAKE
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: