Fudgy Chocolate Pudding Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 276.0
  • Total Fat: 7.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 264.7 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 5.9 g

View full nutritional breakdown of Fudgy Chocolate Pudding Cake calories by ingredient


Introduction

Crockpot recipe from Fresh from the Vegetaruan slow cooker with a few modifications Crockpot recipe from Fresh from the Vegetaruan slow cooker with a few modifications
Number of Servings: 6

Ingredients

    Granulated Sugar, 1 cup
    2 Cups boiling water
    *Canola Oil, 2 tbsp
    *Trader Joe's Unsweetened Soy Milk, 1.5 cup
    Vanilla Extract, .5 tsp
    Cocoa, dry powder, unsweetened, .5 cup
    Baking Powder, 2 tsp
    Salt, .25 tsp
    **Flax Seed Meal (ground flax), 3 tbsp
    *Organic All-Purpose White Flour, .75 cup


Directions

1.Place a rack or trivet in a 6-quart slow cooker. Pour boiling water, cover, and turn on heat setting to High. Lightly oil a baking dish that will fit inside the cooker.
2. In a large mixing bowl, beat the sugar and oil together until well blended. Stir in soy milk and vanilla.
3. In a small mising bowl stir together the dry ingredients. Fold into wet ingredients until just blended. Pour batter into prepared dish and cover tightly with aluminum foil. for steam to escape. Set on the rack. Cover and cook on High for 3 hours, until toothpick inserted comes out clean.
4. Let stand for at least 10 minutes before serving. Garnish with almonds and serve warm or at room temperature.

Number of Servings: 6

Recipe submitted by SparkPeople user POISON489.