Self-Saucing Chocolate Strawberry Pudding Cake
Ingredients
- 10 oz fresh or frozen strawberries
- 1 tbsp cornstarch
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsweetened Dutch processed cocoa powder (may use regular cocoa powder)
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup plant-based milk (I use soy)
- 1/3 cup avocado oil (or other neutral vegetable oil)
- 2 tsp vanilla extract
Sauce layer
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1 cup boiling water
Preparation
Preheat the oven to 350°F (177°C/gas mark 4). Lightly oil an 8-cup (2L) baking dish, 10-inch (25-cm) cast-iron skillet or cake pan.
Carefully cut any of the larger strawberries in half so the berries are all roughly the same size. Place the strawberries in the baking dish and toss with the cornstarch. Set in fridge while you prepare the cake batter.
In a medium bowl, sift the flour, sugar, cocoa powder, baking powder, and salt together. In a small bowl, combine the plant-based milk, oil and vanilla extract.
Pour the liquid mixture in with the flour mixture, stirring just until combined. It will be thick. Remove the baking dish from the fridge and gently spread the cake batter evenly over the strawberries.
In a small bowl, mix together the remaining sugar and cocoa powder for the sauce layer. Sprinkle the sugar and cocoa powder mixture evenly over the batter and then slowly pour the boiling water over the top, being careful not to splash it or create a crater. Do not stir.
Serving suggestions
Serve with whipped coconut cream or vegan ice cream.
