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Pumpkin Coffee Chocolate Pudding Cake

P.S. It’s gluten-free and dairy-free!

Florence Eischen, SMA Life Department Writer

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Fall can be summed up in three flavors. Pumpkin. Coffee. Chocolate. They’re all around us between October and January and they each can be baked into their own collection of delicious treats. This recipe certainly doesn’t break the pumpkin trend, but it adds a unique flair by adding coffee and chocolate flavors. Who doesn’t love a hot cup of joe or cocoa on a chilly autumn morning? That’s exactly what you’ll get from this delicious pudding cake! It’s gooey, thick, and creamy with no cream involved!

If your mouth is already watering, here’s how to make this delectable autumn dessert in 9 easy steps:

Ingredients:
1 egg (or one flax egg if you are vegan)
1.5 cups gluten-free rolled oats, ground into a flour
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon cinnamon
1/3 cup finely chopped non-dairy dark chocolate
1/2 tablespoon baking powder
1/2 cup + 2 tablespoons almond or coconut milk
1/2 cup + 2 tablespoons unsweetened pumpkin puree
1/2 tablespoon pure vanilla extract
1 tablespoon cocoa powder
1/4 cup coconut sugar
1 + 1/4 cup hot coffee
salt to taste

Instructions:
1) Preheat oven to 375⁰F and lightly grease an 8-inch square glass baking dish with oil.

2) In a large bowl, stir together the oat flour, 3/4 cup sugar, 1/3 cup cocoa powder, cinnamon, chocolate, salt, and baking powder.

3) In a small bowl, whisk together the egg, milk, pumpkin, and vanilla.

4) Combine mixtures and stir.

5) Pour the batter into the prepared glass dish and smooth out evenly with a spoon.

6) Sprinkle the remaining tablespoon of cocoa powder and 1/4 cup sugar evenly over the cake batter.

7) Slowly pour the hot coffee over the cocoa powder and sugar mixture ensuring that the coffee completely covers the powder and sugar. The cake will now look like a complete mess, but I promise this is completely normal!

8) Very carefully place the uncovered dish into the oven. Bake at 375⁰F for 25-40 minutes until the cake is firm on the top, but bubbly and gooey around the edges. It will look under-baked, but this is fine (it makes its chocolate saucy!).

9) Let the cake cool for 10 minutes and then serve immediately. This cake is best warm straight out of the oven or chilled over night (it dries out if it’s reheated).

Enjoy!

Recipe courtesy of Oh She Glows.

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Pumpkin Coffee Chocolate Pudding Cake