Pudding Cake -- Hey, 1970s, you can keep your shag carpet.

Flashback to the 1970s. We ate stuff like this from a mix. I think there was a lemon, a chocolate, and maybe some kind of butterscotch flavour. Butterscotch was very big in the 70s. You'll have to take my word for it.

Somehow you mixed this up, threw it in the oven, and it turned into some cake with pudding generously oozing through it like lava through the rapacious, primordial heart of Mordor.

This one isn't quite that simple. This one requires you to dirty two  bowls, and mix two separate things. But if my husband and child are anything to go by, it is worth it.

Pudding Cake

equipment:

prepared silicone muffin cups
baking sheet
mixing bowl and spoons
oven


ingredients:


pudding ingredients:

1/4 cup coconut butter (aka coconut manna)
1 cup water or vegan milk
1/2 cup coconut sugar
2 tbsp date sugar

4 tbsp cacao
1 tbsp tapioca starch

1 tsp vanilla extract

a generous pinch of sea salt -- 1/8 tsp


pudding directions:

1. combine in a small saucepan, and whisk until thickened over a low heat
or
whisk to combine and  gradually heat in a microwave safe bowl, stopping to whisk a few times

2. set aside until after cake batter is made


cake batter ingredients:

2 1/2 cups water
1 tbsp apple cider vinegar
1/4 cup coconut oil or avocado oil (if you use coconut oil, melt it before using by heating one of the cups of water and combining the oil with that 1 cup of water)
1 cup coconut sugar
1/4 cup date sugar
6 tbsp raw cacao

1/2 tsp sea salt
1/2 tsp ground vanilla bean or 1 tsp vanilla extract

1 cup oat bran
1/2 cup tapioca
1 1/2 cups kamut flour
1 tsp baking soda


cake batter directions:

1. combine the ingredients in the order listed, mixing thoroughly after each addition
2. once all ingredients have been combined, you are ready for the third part of this endeavour


pudding cake directions:

1. preheat oven to 345
2.  scoop a little cake batter into the bottom a muffin cup
3. add a small portion of pudding on top of the bottom layer of batter
4. place a small scoop of cake batter on top of the pudding layer
5. repeat until all the cake batter and pudding is used up.
6. if you run out of pudding, but still have cake batter left, bake a few cakes with nothing in them, or throw a few chocolate chips into the remaining batter and make chocolate chip cakes
7. if you run out of cake batter and still pudding left, put it into a dish and put it in the fridge for later or eat it quickly before anyone else does.

8. bake the pudding cakes at 345 for 30 minutes