This hot fudge pudding cake is a simple and elegant showstopping dessert that uses everyday ingredients! Also known as a chocolate cobbler or self saucing pudding, this hot fudge cake is vegan and gluten free!
Preheat the oven to 180C/350F. Grease a 9 x 13-inch pan and set aside.
In a large mixing bowl, combine all your cake ingredients together, and mix well, until combined. Transfer into the greased pan.
In a separate bowl, combine your fudge sauce ingredients, except for the hot water. Sprinkle the sugar/cocoa mixture over the top of the cake. Gently pour the hot water over the top of the cake. Do not mix or whisk it.
Bake the pudding bake for 35-40 minutes, or until the top is just done. Remove from the oven and let cool for 15 minutes, before serving. 1
Notes
* Sugar free substitutes include erythritol, monk fruit sweetener, and sugar free brown sugar. TO STORE: Cooked pudding cake, once cooled down, can be stored in the refrigerator, for up to 2 weeks. The cake is best enjoyed warm, so you should reheat it. TO FREEZE: Place cake in a freezer friendly container, and store in the freezer for up to 6 months. Thaw overnight in the refrigerator then reheat as directed. TO REHEAT: Either reheat the cake in the microwave (30 second spurts until warm) or in a preheated oven. The cake will be extra moist, as most of the fudge sauce has been soaked up already. Once it is warm, it will seep some out.