ORIGINAL RECIPE: “Chocolate Upside Down Pudding Cake,” from How It All Vegan, by Tanya Barnard and Sarah Kramer*
TIMING: 1 hour
DIFFICULTY: Easy peasy
TOOLS: Nothing special
COOK TYPE: Oven
HEALTH: Not especially healthy. Not sure there’s much else to say about that.
EXPERIENCE: I went to a vegan cookbook because I had a child on a dairy-free diet. I was looking for something really easy and one-pan-ish. This recipe fit the bill and looked so promising. So I whipped it up, totally unsure about the leaving the ingredients unmixed thing. However, as promised, the English-style “pudding” delivered, although I would have loved more and darker chocolate, my family was content with the more sugary, milk chocolatey taste.
NOTES: Yes, this recipe came from a vegan cookbook, but we non-vegans thought it was really lacking in creaminess. In other words, it actually tasted watery. So I put the milk back in it and it is no longer vegan, although (like most other desserts) it is vegetarian.
- Preheat oven to 350F.
- In a medium mixing bowl, whisk together 1 cup all purpose flour, 1 tablespoon baking powder, 1/4 cup cocoa powder, and 1/4 teaspoon salt. Add 1/2 cup granulated sugar, 1/2 cup melted butter or coconut oil, 1/2 cup milk, and 1 teaspoon vanilla. Stir just until moistened.
- Pour mixture into an oiled loaf pan or 9×9 inch baking pan. Sprinkle on 1/2 cup chocolate chips and 1 cup fresh raspberries or chopped strawberries.
- In a bowl, combine 3/4 cup granulated sugar and 1/4 cup cocoa powder. Sprinkle evenly over top.
- Measure out 2 cups cold milk and pour gently over the top of everything. Do not stir or mix a thing!!!
- Bake for 45 minutes and set out to cool.
Serve with a glass of cold milk and optionally a topping of fresh berries. A caramel sauce or whipped cream would be nice.
*Recipe has been changed from the original.