Wet chocolate cake baked over candy strawberries bathed in chocolate sauce. A short and easy vegan dessert made multi functional pan: the cake rises to the top at the same time as the strawberries mingle in a chocolate sauce on the bottom. This simple but decadent self-saucing chocolate strawberry pudding cake is as best for final-minute dessert on busy weeknights as it is for wooing guests. This recipe is egg-unfastened, dairy-unfastened and can be made gluten-loose.


Thank you to Stahlbush Island Farms for sponsoring this publish. All reviews are my personal.




View looking down on a baking dish full of chocolate cake baked on pinnacle of sauce. One scoop has been eliminated, and the top is garnished with vegan cream and sliced strawberries. 

What is Self-Saucing Pudding?

Self-saucing chocolate pudding (aka self-saucing chocolate cake or puddle cake), is an old fashioned British dessert. Sugar and cocoa powder are sprinkled over cake batter, after which boiling water is poured over the top before baking . If you’ve in no way made this form of conventional dessert, the technique and the quit end result may also take you by using wonder. It’s pretty magical – as it bakes up, the cake rises to the pinnacle and the sauce creates itself at the lowest. In case you’re a fan of lava cake or mud cake, you’re going to love this wealthy vegan chocolate dessert!


One of the matters i love about antique desserts is how easy many of them are. That is one of the easiest cakes ever however never fails to impress. No special gadget or fancy ingredients are wanted, and it comes together quickly. There are numerous special taste possibilities for self-saucing pudding, too. Have you ever attempted my Self-Saucing Cherry Chocolate Fudge Cake? I've some greater coming your manner…if you love butterscotch, you’ll want to say tuned!


A pink counter is included within the premeasured components for this self-saucing chocolate strawberry pudding. 


This recipe is tailored from the Self-Saucing Chocolate Fudge Cake in my cookbook, cast Iron Vegan: smooth, scrumptious One-Pot Recipes for your cast-iron Skillet and Dutch Oven. Among the few ingredient changes is the addition of strawberries on the lowest. As the cake bakes, the sugar and cocoa powder trickle right down to mingle with the strawberries as they release a number of their juices. The result is a sensitive chocolate sponge resting on pinnacle of strawberries swimming in a luscious chocolate sauce. I used Stahlbush Island Farms’ frozen strawberries which are vine ripened and best for year spherical berry goodness!


A way to Make Self-Saucing Chocolate Strawberry Pudding

Step 1: A baking dish containing strawberries tossed in cornstarch. 

1) Toss strawberries in cornstarch in baking dish

Step 2: A baking dish containing chocolate cake batter spread over strawberries. 

2) unfold chocolate cake batter over berries

Step 3: A baking dish displaying the cake batter is now covered in sugar and cocoa powder. 

Three) Sprinkle sugar and cocoa powder over batter

Step 4: A baking dish now showing the dessert now crowned with water so the pudding seems a chunk like a chocolate puddle. 

4) Pour boiling water over the sugar & cocoa

A baking dish packed with the freshly baked self-saucing chocolate strawberry pudding. 

5) Bake for 35-40 minutes

A facet view of the self-saucing chocolate strawberry pudding cake with a scoop missing exposing the smooth chocolate sauce on the bottom. 

6) revel in!

What type of Pan to Bake Self-Saucing Pudding In

There aren't any regulations approximately which sort of pan to apply for self-saucing pudding. Any type of baking dish which could maintain a quantity of eight cups (2 L) will work! I frequently use a 10″ (25 cm) cast iron skillet or a 9″ (23 cm) round cake pan. As we’re baking with strawberries with acidic juices, make certain your solid iron skillet is either enameled or nicely seasoned so that you don’t end up with a metal flavor within the sauce.



If you’re now not sure of the quantity of your baking dish, test it by using pouring one cup (250 mL) at a time into the baking dish to see what it'll preserve. If the dish holds extra than 8 cups, the self-saucing cake will certainly be thinner and harder to cowl the strawberries. The baking time may additionally need to be decreased a little as properly.


Whichever baking dish you pick to use, it’s worth putting a sheet of tin foil under it. The foil will seize any sauce that bubbles over so it doesn’t burn on the lowest of the oven.


Function ingredients and Substitutions

All-motive flour: a 1:1 gluten-free flour combination which contains xanthan gum may be used in lieu of wheat flour. Keep away from blends which contain garbanzo (chickpea) flour which lend themselves higher for savory recipes.


Granulated sugar: that is a decadent dessert which boats a fluffy sponge cake and a rich, satiny chocolate sauce. Each of these components depend upon sugar for both their shape and taste. I don’t endorse reducing the sugar for those reasons.


Dutch-method cocoa powder: in comparison with regular cocoa powder, Dutch procedure cocoa powder dissolves higher in liquid (like the chocolate sauce for this dessert.) It additionally has a deeper, greater strong taste and coloration. That stated, if all you have got is regular cocoa powder, it will nonetheless paintings on this recipe.


Boiling Water: very hot water serves  purposes here. First off, it causes the cocoa powder to bloom for an extra rich chocolatey sauce. It additionally enables the cocoa powder and sugar to dissolve hastily so all of them trickle down into the bloom of the baking dish to create that lush sauce we’re after.


Strawberries: I used frozen strawberries which can be extraordinary because they're available 12 months spherical. I’ve also examined this recipe with sparkling berries and they labored very well, too! Raspberries (clean or frozen) could make a delicious alternative if the ones are what you have got accessible.


Close up of the self-saucing chocolate strawberry pudding cake with a serving missing so that each the cake and the sauce are visible. The top of the vegan dessert is topped with non-dairy whip and clean sliced strawberries. 



Serving & storage pointers

This isn't always the type of cake to cut into tidy slices. Actually seize a large spoon and scoop the smooth cake out into serving bowls. Make sure to ladle out some of that dreamy chocolate strawberry sauce on the bottom, too! The whole lot approximately making and baking to serving this dessert is so fuss-free!



This vegan chocolate strawberry cake is ideal on its own, however a scoop of dairy-free ice cream or whipped cream is remarkable on pinnacle.


The sauce is quite molten whilst it comes out of the oven, so it’s fine to permit the whole lot relaxation for 10-15 mins. This also gives the sauce a touch more time to thicken. It is fine served at the same time as it’s nevertheless heat – because it cools, the cake will absorb plenty of the sauce. Leftovers are nonetheless delicious, just no longer as saucy.


Leftovers can be stored included at room temperature for an afternoon but have to be moved to the fridge after that to avoid mould growth. Enjoy it whichever way you choose – it’s scrumptious cold from the refrigerator, however if you’d like to revisit that gooey, warm experience, simply reheat a serving inside the microwave for about 30-40 seconds. Otherwise, seal it tightly with aluminum foil and reheat it in a warmth-secure dish in the oven.


A pink counter with the self-saucing chocolate strawberry pudding partially served beside a bowl of vegan whipped cream.



Extra easy Vegan Dessert Recipes

No-Bake Chocolate Biscoff Tart


The other way up Caramel Banana Sheet Cake


Triple Chocolate Banana Bread


Closing Chocolate chew Cookies


If you make this Self-Saucing Chocolate Strawberry Pudding, please give it a rating within the recipe card and leave a comment underneath! Observe alongside on Instagram in which you can tag me for your creations the use of my recipes! You could additionally comply with me on Pinterest for vegan recipe proposal and on facebook. Thank you for reading!


A spherical cake pan packed with a partially served chocolate cake exposing chocolate sauce on the lowest. Garnished with whipped cream and sliced strawberries.

Self-Saucing Chocolate Strawberry Pudding

Wet chocolate cake baked over candy strawberries bathed in chocolate sauce. A brief and easy vegan dessert made multi function pan: the cake rises to the top even as the strawberries mingle in a chocolate sauce on the lowest. This simple but decadent self-saucing chocolate strawberry pudding cake is as perfect for last-minute dessert on busy weeknights as it is for wooing visitors. This recipe is egg-free, dairy-loose and may be made gluten-unfastened.

Five from 2 votes

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Direction: DessertCuisine: BritishKeyword: Vegan Puddle Cake Prep Time: 10 minutesCook Time: forty minutesTotal Time: 50 mins Servings: 6

 energy: 497kcal writer: Bronwyn




Ingredients

10 ozStahlbush Island Farms frozen strawberries (see notes for substitutions)

1 tbsp cornstarch

1 ½ cups all-motive flour (see notes for gluten-unfastened alternative)

¾ cup granulated sugar

⅓ cup unsweetened Dutch processed cocoa powder (may additionally use normal cocoa powder)

2 tsp baking powder

½ tsp salt

¾ cup plant-primarily based milk (i exploit soy)

⅓ cup avocado oil (or different impartial vegetable oil)

2 tsp vanilla extract

For the Sauce Layer:

¾ cup granulated sugar

¼ cup cocoa powder

1 cup boiling water

Whipped coconut cream or vegan ice cream, for serving

US standard – Metric



Commands

Preheat the oven to 350°F (177°C/fuel mark four). Lightly oil an eight-cup (2L) baking dish, 10-inch (25-cm) solid iron skillet or cake pan.

Cautiously cut any of the bigger strawberries in half so the berries are all kind of the identical length. Region the strawberries in the baking dish and toss with the cornstarch. Set in fridge even as you put together the cake batter.

In a medium bowl, sift the flour, sugar, cocoa powder, baking powder, and salt together. In a small bowl, integrate the plant-based milk, oil and vanilla extract. Pour the liquid aggregate in with the flour aggregate, stirring just till combined. It will be thick. Take away the baking dish from the fridge and gently unfold the cake batter flippantly over the strawberries.

In a small bowl, mix together the ultimate sugar and cocoa powder for the sauce layer.

Sprinkle the sugar and cocoa powder combination calmly over the batter and then slowly pour the boiling water over the top, being careful not to have the water held too high so you don’t splash it or create a crater. Do now not stir.

Region the baking dish on a bit of foil in the preheated oven in case it boils over. Bake for 35 to forty minutes, or until a toothpick inserted inside the middle of the top cake layer comes out easy (if you poke too low, you will hit sauce). Let it cool for approximately 10 mins earlier than serving. Use a big spoon to scoop the pudding cake and sauce into serving bowls. Pinnacle with whipped coconut cream or ice cream, if preferred.

Quality served quickly after baking as the cake will absorb the sauce through the years. Leftovers may be eaten as is, but are excellent reheated. Save tightly protected for up an afternoon at room temperature, or 5 days within the fridge.



Nutrients data:

Energy Protein: 6g fat Saturated fats Polyunsaturated fat Monounsaturated fats: 10g nutrition A: 128IU vitamin Calcium: 127mg clean berries paintings very well, too! Fresh or frozen raspberries could make a scrumptious replacement.

Make it gluten-loose: use a 1:1 gluten-free flour combo which includes xanthan gum in lieu of wheat flour. Keep away from blends which include garbanzo (chickpea) flour.