Mexican chocolate pudding cake

Ingredients

• Serves: 6
• Ingredients:
• For the cake:
• 1cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp cocoa powder
• ½ cup almond milk
• ¾ cup granulated sugar
• 2 tbsp coconut oil, at room temperature
• ¼ tsp ground cinnamon
• ¼ tsp cayenne pepper
• ½ tsp salt
• 1 tsp pure vanilla extract
• For the topping:
• 2 tbsp cocoa powder
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ cup water

Instructions

1. Instructions:
2. Warm up your oven and rub little coconut oil within a 9’’ round cake tin to grease.
3. For the cake, combine flour, baking powder, ground spices, cocoa powder and a dash of salt until well combined.
4. Sift this dry mixture into a medium bowl and stir in granulated sugar.
5. Whisk the coconut oil into almond milk, in a separate mixing bowl, followed by vanilla extract.
6. Tip this mixture over the dry ingredients and fold them together until they blend into a smooth, uniform batter.
7. Transfer this batter into the pre-oiled pan and level the surface with a spatula; keep aside while you prepare the topping.
8. For the topping, toss the cocoa powder and sugars in a bowl and sprinkle it all over the surface of cake batter.
9. Pour water on tip, distributing it evenly and pop into the oven, undisturbed, to bake for 40 minutes.
10. Remove the cake from the oven once the surface turns crispy and appears springy on touch.
11. Let it stand for 10 minutes to cool slightly and carve out thick wedges.
12. Serve with whipped cream on top and enjoy this yum gooey cake with a sweet crunch!
13. Image credit: https://www.flickr.com/photos/andrewdsmith/2821995973/

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