Chocolate Rum Pudding Cake Recipe
I found a recipe like this in a cookbook for one-bowl desserts and decided to veganize it. The rum flavor isn’t overpowering at all; it just adds a little hint of sumthin’ sumthin’. You can serve it warm with the pudding layer oozing all over the place, or chilled with the pudding layer nice and thick on the top. It’s a quick recipe that will make people think it took more work than it really did.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar, divided
- 1/2 cup Dutch processed cocoa powder, divided
- 1/2 cup plain soy milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract (or just use 1 more teaspoon vanilla if you don’t have rum)
- 1/2 cup boiling water
- 1/2 cup pure maple syrup
- 1/4 cup light rum
- Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan.
- Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the soy milk, oil, and extracts, and mix into a thick batter.
- Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.
- Pour the boiling water into a glass measuring cup, add the maple syrup and rum to the water, and pour this mixture on top of the cake batter.
- Place cake on a cookie sheet in case of pudding overflow and bake for 30 to 35 minutes. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
- Throw on a scoop of vanilla soy ice cream if you like, and you’ve got yourself one impressive dessert.
Beverage pairing: This dense chocolate dessert calls for an equally rich late-harvest red, with copious amounts of hedonistic fruit. Try the 2005 Dashe Dry Creek Late Harvest Zinfandel.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.