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