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A closeup shot of chocolate pudding cake in a bowl topped with melty vanilla ice cream.

Chocolate Pudding Cake

Delicious and indulgent, this Chocolate Pudding Cake delivers a cake you'll want to make on repeat!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings 12
Calories 185kcal



Chocolate Pudding Sauce


  • Preheat oven to 350°F. Spray a 9" square or 2-quart casserole baking dish with vegetable spray.
  • In a medium bowl, combine the flour, coconut sugar, cocoa powder, and baking powder. Stir to combine.
  • In a separate small bowl, stir together milk, vanilla, and melted butter. Pour this mixture over the flour mixture and stir to combine. Press this batter into the bottom of the prepared baking dish. It will be thick so use a spatula or your fingers to press it evenly across the bottom of the dish.

Chocolate Pudding Sauce

  • Place the brown sugar in a bowl. Use a fork or a whisk to break up any lumps in the sugar. Add cocoa powder and chocolate chips and stir to combine. Sprinkle this evenly over the top of the batter in the baking dish. Don't stir.
  • Make sure the water is good and hot (boiling works too). Pour the hot water over the top. Do not stir. Carefully transfer the baking dish to the preheated oven and bake for 30–35 minutes.
  • Remove from oven and allow to cool for 10 to 15 minutes before serving. Top each serving with vegan whipped cream or vegan ice cream and drizzle some of the chocolate sauce.


I used Enjoy Life Foods mini chocolate chips for this recipe.


Calories: 185kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 49mg | Potassium: 221mg | Fiber: 2g | Sugar: 22g | Vitamin A: 240IU | Vitamin C: 1.1mg | Calcium: 80mg | Iron: 1.5mg