In between heavy grey days and still thick sweater weather spring is almsot ready to well spring here in London. This doesn’t mean pudding weather has completely passed by though which means timing couldn’t be more perfect for this caffeine soaked, chocolate draped pudding.
If you have ever considered trying a non-meat diet or have recently been diagnosed with a health condition which means a change of diet is needed than a vegan diet should not be considered as difficult as some may consider.
The regularity of being able to eat anything and everything means that one can end up not always eating whats best for the body even if the tastebuds are convinced it is. Upon revealing that a vegan diet was being adopted for a month while living in Vancouver my roommate admitted that she had never tried anything vegan-fied that tasted as good as the original.
For the next month, from making my own oat milk to snacks and baking I proved her wrong again and again as she was pleasantly surprised trying all my creations. Not all succeeded completely, but it was all about learning to use different ingredients to make something deliciously edible.
Since that lesson, vegan dishes and seeing how to change baking has been an ongoing effort. If you want to begin making anything than a pudding like the recipe today couldn’t be an easier place to begin.
A little oil or butter is needed mixed into the flour and any milk can be used. Because coconut oil doesn’t mix as well as others olive oil was just used to ensure the mixture is moist. The sauce accompaniment is a liquid luxary on top of this not very presentable dessert – it ain’t too pretty but it sure tastes good!
Coffee Pudding with Chocolate Sauce
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup sugar
3 tablespoons coconut oil, solid
1/4 cup espresso
1/2 cup almond milk
1 teaspoon vanilla extract
1 tablespoon olive oil
2 cups boiling water
1/3 cup superfine/caster sugar
1/4 cup cocoa powder
Preheat the oven to 180°C/350F and greaseproof a baking dish.
Place the flour, baking powder and sugar into a bowl and stir until combined.
Rub the coconut oil into the flour until it resembles fine breadcrumbs.
Make a well and in a separate bowl combine the espresso, milk, extract and oil into a bowl and stir to combine.
Pour into the flour mixture and stir through the flour until well combined and a smooth batter. Place in the baking dish and smooth out until even.
Combine the boiling water, sugar and cocoa powder into a bowl and combine until the sugar has dissolved and the cocoa powder is smooth. Pour over the back of a tablespoon onto the cake and place in the oven for 45 minutes.
Remove and allow to cool for 10 minutes.
Spoon into bowls and serve with either coconut cream or very non-vegan pouring cream or vanilla ice cream.